The big moments of the holiday season are whizzing by, and next up are Noche Buena and the Feast of the Seven Fishes, both on Christmas Eve and both occasions for amazing food. We have a new Seven Fishes menu that published yesterday with recipes from the wonderful Dan Pelosi — a.k.a. GrossyPelosi of Instagram…
Ben Clark may be uniquely qualified to predict the outcome of the next presidential election. He’s not a pollster or political strategist. He makes cookie cutters. The metal baking tools are an uncanny cultural bellwether, said Mr. Clark, who runs Ann Clark, the largest cookie-cutter manufacturer in the United States. Just after the 2016 election,…
A few blocks from where the Cronut was born, a new pastry mash-up by a French chef is making its debut. Gregory Doyen developed a cakelike confection inspired by brownies and cookies that’s round, about three inches in diameter, fairly dense and with a central opening where a ganache or fruit filling goes. Mr. Doyen…
In this week’s New York Times, Dan Pelosi (a.k.a. @grossypelosi) writes about the Feast of the Seven Fishes, that multicourse seafood dinner served in Italian American households on Christmas Eve. The classic menu serves up seven different fishes in seven different dishes, but Mr. Pelosi has recalculated the math to subtract the drama that making…
A marinara-stained kitchen timer ticks as Donna Berzatto choreographs a complex dance of dishes around limited oven space. “I need you to remember to put the Rockefellers in, and take out the artichokes, which leaves an open oven,” she commands her son Carmy. “I need you to put the branzino on the top and let…
Good morning. I am all about Naz Deravian’s new recipe for chicken vindaloo, a Goan dish with Portuguese influences that is generally billed as one of the spiciest curries served at Indian restaurants in the west. (The name is adopted from the Portuguese dish carne de vinha d’alhos, in which meat, usually pork, is prepared…
“This was delicious!” “Great Friday night option instead of takeout. Fast, easy, satisfying.” “So rich and light, but filling!” Naz Deravian’s yaki udon recipe hasn’t been out in the world for very long, but it’s already racking up rave reviews from our New York Times Cooking readers. It’s not hard to understand why. Who wouldn’t…
It’s easy to take the grocery store for granted. After all, there’s nothing particularly remarkable about the mundane task of picking up our weekly bread, fruit and cereal. Yet each store requires dozens and often hundreds of people to run — to fill the shelves, take inventory, organize displays of canned beans or help a…
Mike Grgich, the winemaker at Chateau Montelena in Napa Valley, and his staff were taken aback on May 25, 1976, after they received a surprising telegram. It read in part, “STUNNING SUCCESS IN PARIS TASTING.” What tasting? What success? Without their knowledge, Montelena’s 1973 chardonnay had been entered in a blind tasting held in Paris…
With dozens of children across the United States suffering from lead poisoning, federal regulators are now investigating whether the culprit is cinnamon that was added to some popular applesauce pouches, and if lead had been added somewhere along the global supply chain, either to enhance the spice’s reddish color or to add weight. In November,…