A dedicated gelateria opening March 17 is the latest in the repertory of Sant Ambroeus, the Milanese-style restaurant group. It will sell the company’s ultrasmooth gelatos in classic Italian flavors like nocciola, stracciatella and pistachio, along with other more inventive choices, and brightly fresh sorbettos, by the scoop or the pint, more than 16 varieties…
The Covid baby boom that many people predicted last year has not happened, but another kind of baby boom is underway. Restaurants and food businesses have been born during the pandemic at a rate that almost no one predicted a year ago, when dining rooms across the United States were ordered to close. After a…
Much attention has been paid to heritage breeds of pigs, turkeys and chickens. But lamb? Hardly any, possibly because the United States isn’t much of a lamb-eating country. But if you are considering lamb for spring or specifically for Easter, the meat that Heritage Foods is selling is worth a special dinner. The animals are…
MELBOURNE, Australia — Momofuku Seiobo, the acclaimed restaurant that David Chang opened in 2011 in a back hallway of the glitzy Star Casino in Sydney, will close at the end of June. Mr. Chang said in an interview last week that when the restaurant lease came up for renewal recently, he and his team decided…
In an episode of the Korean television show “The K2,” which takes place in a world of fugitives and bodyguards, a man is being treated with a defibrillator when he enters into a dream state. On the fringe of death, he recalls taking a past love to a Subway restaurant and to a park for…
Another trip around the sun during Covid means another year of Zoom Seders. Whether virtual or in-person, a good Seder service can take a few hours with only ceremonial nibbles like matzo, haroseth, parsley and — get excited — a hard-boiled egg dipped in salt water. Hunger builds, but at least there’s wine. The Seder…
I always love hearing what my New York Times Food co-workers are cooking at home. Not only do their endorsements carry a lot of weight with me, but there is something delightfully illuminating in finding out what people have for dinner. It makes me feel I know them that much better. When Genevieve Ko, one…
LONDON — “We are all in this together” has been said a lot in the past year. While everyone’s experience of the pandemic has been different, I do think there’s some truth to the platitude, at least as it relates to cooking. For those stuck at home, with any number of mouths to feed, the…
When I was a kid, my father planted asparagus in a sunny corner of our Brooklyn backyard. He was an optimistic urban gardener, despite a long list of failed crops: apricots eaten by rogue squirrels; corn that withered in its husk; white eggplant that might have been the first grown in Flatbush had they not…
In 2012, after Hurricane Sandy devastated much of the Rockaways in Queens, Nicole Russell, a longtime resident of Arverne by the Sea, a community there, began making pizzas out of her home. She did this in part to please her sister, Joan, a pizza lover who had recently learned she had cancer. When Joan declared…