In the vast and varied world of brownie recipes, there are the minimalist versions: pure expressions without nuts, chips or icing nigh. Then, there are the maximalist takes, stuffed to their fudgy edges with all manner of sugary excess. To be sure, my grown-up instincts appreciate the nuances of the more understated iterations. But the…
There is an old joke about business that gets told a lot in Napa Valley: How do you make a small fortune in wine? Start with a large fortune. The same goes for making whiskey. Equipment, barrels and enough space to keep them all can cost millions, money you won’t recoup until years later, when…
Welcome to the T List, a newsletter from the editors of T Magazine. For this week, we’ve turned it into the second installment of our Valentine’s Day gift guide, with recommendations from T staffers and contributors on what to give your loved ones — or yourself. Read the first edition here, and sign up here…
Good morning. Tejal Rao went deep on the nation’s mania for birria this week, with a beautiful and thoughtful report about the dish’s history and current status as Instagram star. Three recipes accompany the article. The main one’s for the stew itself, birria de res, and there are two more that make use of it:…
Whether you’re celebrating Valentine’s Day with your partner, with your pod or by yourself, these recipes will help make the day special without a full day spent in the kitchen. These dishes don’t require tons of ingredients and most of them come together in under an hour. View our full collection of Valentine’s Day recipes.…
The coolest bar stool in Midtown just may be on the second floor of a townhouse on West 46th Street. There — before the pandemic — you could slip onto a zebra-print stool near a window, take in the theater crowd milling about outside on Restaurant Row and enjoy a cocktail among Broadway luminaries, in…
Headliner Ootoya Onigiri Pop-Up Window At the Times Square location of this international restaurant chain based in Japan, there’s a counter window that opens onto the street. From there, assorted selections of onigiri are being sold from 11:30 a.m. to 2 p.m., daily through March 7. Previously, the window sold bento boxes, but the management…
Opening night is always stressful, even if you’re opening for only a few dozen socially distanced diners. But on Friday, after a four-month closing, the chef David Zamudio still had to wait until almost noon to begin prepping the Wagyu steak and seafood paella on his dinner menu. All morning, the kitchen at Alma Cocina…
“Joe Allen was right for the spirit of what theater people want — a glass of wine, a hamburger,” Mimi Sheraton, a former restaurant critic for The New York Times, said in an interview. “It was that straightforward food. The atmosphere was very relaxing, it was not much on décor, the food wasn’t too expensive.”…
It was on a trip back to his hometown, Chongqing, in Southwest China, that Yao Zhao first tasted green Sichuan pepper oil. His mother used it to enliven her cucumber salad. He was hooked, brought some back to Washington, D.C., where he lives, and used it in dishes he served to friends, to an enthusiastic…