When the Danish chef Frederik Bille Brahe took over Apollo Bar & Kantine in 2017, it was an unassuming museum cafe where a person might grab a quick sandwich after seeing one of the contemporary art exhibitions at the Kunsthal Charlottenborg, set within the same grand 17th-century complex in central Copenhagen. “Very quickly,” said the…
At the start of this year, the celebrated Danish chef Frederik Bille Brahe, 40, closed down Apollo Bar & Kantine, his beloved art-world hangout in the courtyard of Copenhagen’s Kunsthal Charlottenborg, in order to reinvent the space and its menus. He and his executive chef, Yuta Kurahashi, 36, shifted their focus to dinner and now…
I’ve just returned from visiting friends in the French countryside where we cooked together, improvising dinner from whatever looked promising at the market that day. This is my absolute favorite way to cook: in convivial company, riffing with what the season has offered, exchanging inspiration and knowledge as we go. Back in my own kitchen,…
In the Where to Eat: 25 Best series, we’re highlighting our favorite restaurants in cities across the United States. These lists will be updated as restaurants close and open, and as we find new gems to recommend. As always, we pay for all of our meals and don’t accept free items. Porter Square | Bagels…
The 75-foot-long brontosaurus at the newly reopened Yale Peabody Museum in New Haven, Conn., is the same dinosaur that the natural history museum has had on display since 1931. Yet it looks different. A fresh pose. New front ribs. The head is repositioned at a more inquisitive angle. The museum’s four-year renovation not only refreshed…
Good morning. The birds are back in town, chirping at dawn, flitting to and from the feeders set up out back, firing up the cat at the window. There’s no languorous idyll in bed before breakfast these days; there’s much to be done. Daylight’s burning. Time for spring cleaning. Start with your fridge and your…
My relationship with bananas can best be described by paraphrasing Katy Perry’s 2008 song: We’re hot then we’re cold, we’re yes then we’re no, we’re in then we’re out, we’re up then we’re down. I’ll bring home a Donkey Kong-size haul of them on a Sunday, craving their starchy sweetness. On Monday and Tuesday I’ll…
Good morning. I’m telling you to make your own pasta this weekend and I understand that, for some, the command will lead to rolled eyes, to sighs and protestations. Fresh pasta seems like such a pain. But it isn’t. Melissa Clark’s recipe, which combines flour, eggs, egg yolks and a little olive oil into a…
The air smelled of yeast and cheese and weed, and though what I had in front of me looked like a personal pan pizza from Pizza Hut, it was in fact a more expensive dupe. Some of the original pizza’s flaws had been airbrushed and overwritten, as in a favorite childhood memory. No veins of…
When Russian tanks first rolled into Ukraine more than two years ago, Artem Vradii was sure his business was bound to suffer. “Who would think about coffee in this situation?” thought Mr. Vradii, the co-founder of a Kyiv coffee roastery named Mad Heads. “Nobody would care.” But over the next few days after the invasion…