Good morning. You know what’s a great recipe? Pork chops in lemon-caper sauce. Until a few days ago, it appeared on NYT Cooking under my byline, with a note above the ingredients explaining where it came from: the author and editor Toni Tipton-Martin’s excellent cookbook, “Jubilee.” The recipe appeared under my byline because I wrote…
It was only this past July, when talking to a friend who was quarantining in Tennessee, that I learned that periodical cicadas spend their whole lives underground until it’s time to mate and reproduce and then, almost immediately thereafter, die. She mentioned they were having “a cicada summer,” and she was having a grand old…
Brought to you by Frances Hannan, Ted Kim, Melissa Kirsch, Minju Pak, Sam Sifton, Jahaan Singh, Joel Stillman, Amy Zerba and the readers of the At Home newsletter. Inspired by Austin Kleon. Produced by Jaspal Riyait and Ruru Kuo. Illustrations by Ruru Kuo. If you kept a logbook in which, sticking to just the facts,…
Headliner Vestry The original plan was to open a year ago, then construction delays and the pandemic altered that schedule. Now, Shaun Hergatt, the highly regarded Australian chef who has made a 20-year career of high-end cooking in New York, is finally opening his own restaurant. Because of pandemic restrictions, it won’t be exactly as…
The risk of coronavirus transmission is lower for outdoor than for indoor dining in almost every case, and the safest course of all is staying at home. But if you do decide to eat inside a restaurant, try to go at an hour when it’s less crowded. Before you sit down, take a quick look…
New Yorkers will be able to eat inside restaurants on Wednesday for the first time since March, and the word that best sums up my feelings about it is: Yikes! The thought of eating inside an actual dining room does not have me cowering under the covers the way it did six months ago, when…
Credit…Louise Hagger Credit…Louise Hagger In “Coconut & Sambal” (Bloomsbury, $35), Lara Lee, a chef living in London, explores her Indonesian roots, using her grandmother’s cooking as a jumping-off point. (Ms. Lee’s mother is Australian, and her father Chinese-Indonesian.) There are classic dishes: a chicken satay with a spicy peanut sauce, a beef rendang bubbling away…
Mandelbrot, typically a hard, crusty biscuit, is a close relative of biscotti. Zwieback (twice-baked) rusks from Germany and elsewhere in Europe are also part of the family, with the double-baking a way to extend its shelf life. Michael Reiss, a general contractor in Miami, preferred his family’s recipe for mandelbrot, which is baked only once,…
The Dodgers are long gone from Brooklyn. And so is Schaefer Beer, once a top-selling brand and a team sponsor that was brewed there. (It also sponsored the Mets.) The brand hung around longer than the Brooklyn Dodgers, with different owners in different locations. In the 1970s, the F.&M. Schaefer Brewing Company opened a new…
On trips to Rome, Steven Jenkins — formerly of Fairway and now running Olive Oil Jones — picked up the scent of coppiette, a kind of pork jerky. He and his wife would notice “Italian truck drivers’ passion for gnawing on this stuff whilst jamming gears,” and he described coppiette as “pure premium pork loin…