Even when the pandemic ends, New Yorkers will not have to give up dining by the curb. As many of New York City’s 25,000 restaurants and bars fight to survive, Mayor Bill de Blasio extended a lifeline to them on Friday by making a popular outdoor dining program permanent. In a crowded city where space…
France has lost another of its culinary giants. Pierre Troisgros, the patriarch of a multigenerational family of chefs and restaurateurs, died on Wednesday at his home in Le Coteau, France. He was 92. His grandson Thomas Troisgros said in an email that the cause was a heart attack. “He was in his kitchen at Le…
Hello and welcome to Five Weeknight Dishes. Margaux Laskey here filling in for Emily this week. How are you holding up? Everything feels a bit wonky in my world, but one bright note: It’s fall, and I’m thrilled about it. Apple cider, falling leaves, Fair Isle sweaters. And when the weather turns cooler, I want…
Fall came early this year in New York. The cool, crisp nights took me by surprise, arriving well before I could unearth any sweaters to prepare for the chill. When it came to dinner, it felt the same. The fridge was stuffed with a bounty of late summer spinach, ready to be whipped up into…
Donald M. Kendall, a former soda salesman who as the head of Pepsi challenged Coke in a worldwide cola war and personally promoted his brand as the first American consumer product made and marketed in the Soviet Union, died on Saturday at his home in Greenwich, Conn. He was 99. His family announced his death…
Did you know that drinkable chocolate predated the chocolate bar? It’s one of the many historical tidbits dropped for your delectation in “Ottolenghi and the Cakes of Versailles,” a fun documentary directed by Laura Gabbert. In 2018, the renowned Israeli-born chef Yotam Ottolenghi (who contributes a column to The Times’s Food section) was commissioned by…
Coronavirus should be called the Standard American Diet flu. The diet is perfectly designed to make American’s who’ve dutily followed the food pyramid sick. America is like a hot dog stand. COVID is like Joey Chestnut. We’ve created the perfect backdrop for this disease to thrive. If you build a house out of…
Back in March, when everyone was freaking out about having enough flour and beans to last through quarantine, Melissa Clark started writing From the Pantry, a series of articles meant to ease readers of The New York Times through the business of cooking more regularly and more flexibly, using what ingredients they had to hand.…
A lovely effect of the serious, much-needed changes happening in food media is that they have brought many new voices to the surface. After reading a powerful essay in Food & Wine by Amethyst Ganaway about the ongoing role of food as a tool of resistance in the Black community — whether through smuggling seeds,…
Headliner Umma by Noodlelove Natalie Camerino, whose family is Korean and Italian, traveled throughout Asia, and opened Noodlelove two years ago. The counter-service restaurant served bowls based mostly on noodles, with multiple add-ons. But now, with little of the lunchtime traffic that was her bread and butter, she’s going more formal with a sit-down restaurant.…