Being of a practical nature, I’m loath to cook something twice if once will suffice. But there are exceptions, and the supple, silky eggplant in this elegant swordfish dish is one of them. My plan was to cook cubes of late-season eggplant until they collapsed into a velvety heap — each piece barely maintaining its…
ON THE PLATE, the red lionfish looks benign, denuded of its grand mohawk of venomous spines, cut down into neat fillets, floured and flopped in a hot pan with white wine and capers, then brought to the table leaking butter. Its flesh is as white as a snapper’s, delicate and faintly sweet. To eat it…
For more than a decade, the British spirits writer Jim Murray has held sway as the world’s most influential whiskey critic, thanks largely to his “Whisky Bible,” an annual compendium of thousands of reviews, including his prestigious World Whisky of the Year award. His words can make or break a brand, his books have sold…
PARIS — A Japanese chef known for two high-profile restaurants in Paris has taken his own life after being accused of sexual assault, his family announced on Tuesday. The chef, Taku Sekine, who had trained with Alain Ducasse before opening Dersou, known for its marriage of food and cocktails, and Cheval d’or, which combined Japanese…
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…