In the business of reporting on and reacting to culture — whether it’s theater, film, music, books or restaurants — eventually something you write will end up in promotional advertising. I’m a living example: If you’ve ever ordered a fish taco from Tacombi on a delivery app, then you might have noticed its description starts…
For almost two years, I had managed to avoid a New York inevitability: attending an improv comedy show. That streak came to an end this month. Thankfully, it was at the hands of my hilarious friend Meg, who invited me to her improv class’s showcase. Equipped with a classmate’s prompt about working at a farmers’…
One of my favorite Hindi terms is “ghar ka khaana.” It literally means “home food,” but it also encompasses the singular joy and unfussiness of meals made in your own kitchen — the dishes that remind you of childhood, the ones you won’t often find in restaurants. My quintessential ghar ka khaana? Dal. To make…
Hello! It’s Eric Kim, reporting for duty and filling in for Mia Leimkuhler this week. How are we doing today? They say you miss 100 percent of the shots you don’t take, so here’s my pitch for a television show: It’s called “You’ve Been Sheet-Panned!” Each episode starts with a contestant’s cherished family recipe or…
Of all the reasons I fantasize about moving to Rome, the availability of precleaned artichokes is near the top of my list. Whenever I felt like it, I could just nip down to the local vegetable market where the artichokes would be bobbing in buckets of lemon water, their pointy petals trimmed, their hairy hearts…
Some ingredient combinations are positively alchemical, imbuing dishes with a sublime character inexplicably greater than the sum of their parts. Garlic, red chile flakes and lemon is one such mixture; honey, soy sauce and ginger is another. You can add almost any protein or vegetable to these and be guaranteed a dinner worth its weight…
How did a dish so humble earn so many names? First among them is “rundown,” which describes how it’s cooked: an earthy Jamaican stew of fish and vegetables in coconut milk, simmered until much of the liquid steams off and what’s left is pure richness. The same word as an adjective would suggest something gone…
Headliner Beefbar It took Riccardo Giraudi, the Monte Carlo native with a global empire of Beefbars and other brands, 20 years to finally open a restaurant in New York. The TriBeCa space that had housed the original Nobu is now fitted with plush upholstery and 90 seats, an open kitchen and a separate bar area…
Creating an unforgettable party requires a unique blend of imagination, planning, and magic. It’s an art form. The details are crucial to a successful party, whether it’s a large celebration for a significant occasion or a small get-together with close friends. Every detail counts toward making an event that will never be forgotten, from choosing…
If you eat meat, or have ever eaten meat, then I probably don’t need to mount an argument for bacon, a food so powerfully appealing that science has sought to explain the reasons why. Bacon is transformative in cooking, elevating other ingredients that share the bun, pan or plate. That, of course, includes eggs, which…