Yotam Ottolenghi brought us a smart new recipe this week for a giant couscous cake with roasted pepper sauce (above). What’s great about it is, you can use that amazing sauce on anything you like. You could spoon it on pan-fried tofu, Yotam wrote, or pair it with leftover meatballs. You could eat it with…
NEWARK — The Ironbound neighborhood, sitting to the east of Newark’s main commuter transit hub, is well known throughout New Jersey for its vibrant restaurant scene and after-hours nightlife. Large Portuguese, Brazilian and Spanish restaurants anchor corner lots along the main commercial drag, and smaller tapas cafes are tucked on side streets, adjacent to neat…
The Asian emporium Pearl River Mart spun off a branch of its Canal Street flagship in the Chelsea Market three years ago. Now it is adding a food market on the lower level of the market, with stalls, including Kimbap Lab, with Korean maki; Tea and Milk for bubble teas; and Mao’s Bao, with soup…
Headliner Le Crocodile Upstairs The creative lengths to which restaurateurs and chefs in New York and elsewhere are going to compensate for pandemic hardships are dazzling. And often effective. Take Jake Leiber and Aidan O’Neal at Le Crocodile, the brasserie at the Wythe Hotel in Williamsburg, Brooklyn. They have turned the rooms on the hotel’s…
Kroncong is a soft, romantic genre of Indonesian music, one that Lara Lee listened to at home with her father, Jono Agung, while growing up in Sydney. Mr. Agung, who is Chinese-Indonesian, often played these wistful tunes while cooking for the family, classic Indonesian dishes like sate ayam, or chicken satay. Carrying those melodic memories…
The first victim washed up in September 2016. The police in Valencia, Spain, saw a blue shark dying in the surf along a tiny stretch of beach. They lugged the eight-foot corpse to the yard behind the police station. Then they called Jaime Penadés-Suay, who soon suspected foul play. The shark had what looked like…
“Everything was perfect, as always,” the woman at the next table at Mokyo said as she paid the check. I would have hedged that slightly; perfection is too much to ask of any restaurant meal, let alone one that servers in masks bring out to the sidewalk of St. Marks Place during a pandemic, while…
Times Insider explains who we are and what we do, and delivers behind-the-scenes insights into how our journalism comes together. In September, Marilyn Monroe received a New York Times byline. The story? The star’s recipe for stuffing. Monroe was one of thousands of recipe creators who recently received authorship credit for dishes that have been…
A couple of tidy little informative guides to cheese have just been published. Anne Saxelby, one of New York’s premier cheesemongers, gives her 52 rules for cheese as it is today, starting with shopping. She goes on to serving, eating and storing what you buy and finally covering details about milks, cheese production and cheese’s…
Momofuku has gotten onto the chile crisp bandwagon. The Momofuku Culinary Lab, headed by David Chang and JJ Basil, has come up with its version of the popular condiment, part of its line of retail products, which started last year with seasoned salts. What sets apart this new chile crisp, or Chili Crunch as Momofuku…