The opening of a white-tablecloth restaurant in Midtown Manhattan, by the chef behind the very formal Daniel, might seem counterintuitive in the midst of a pandemic. But Daniel Boulud is embracing the timing, right down to the new restaurant’s name. Mr. Boulud is calling it Le Pavillon, after a famed palace of haute cuisine that…
Good morning. How are you? You getting enough sleep, or sleeping all the time? You eating enough, not enough, too much? How’s your stress level? You feeling optimistic? Or the opposite? I watched the sun rise the other morning and asked myself those questions. I found I could not answer them. And I can’t be…
Sure, astrophysicists have big telescopes, and oceanographers use underwater robots, but some researchers get to cook venison, lots of it, in the name of science. Last month in the journal Scientific Reports, a team of archaeologists and organic chemists described how they had spent a year cooking a variety of meals in clay pots and…
At the onset of the coronavirus pandemic, with travel restrictions in place worldwide, we launched a new series — The World Through a Lens — in which photojournalists help transport you, virtually, to some of our planet’s most beautiful and intriguing places. This week, Stephanie Foden shares a collection of images from Brazilian state of…
Hello and welcome to Five Weeknight Dishes. Celestially speaking, we are still in summer, but as soon as we pass Labor Day, I start thinking of roast chicken, squash and apple cakes. (This may have something to do with the fact that your hard-working NYT Cooking staff is currently preparing for Thanksgiving.) But I’m not…
When, at 22, the jewelry designer Beth Bugdaycay traveled to Istanbul to meet her new mother-in-law, she arrived with a request: that her husband’s mother teach her a few family dishes. “I think sharing a family recipe with another person is very personal,” says Beth, now 47, who co-founded the jewelry company Foundrae with her…
Here we are again at summer’s end, and, if ever there is a time of year to enjoy fresh produce in its glorious prime, it is now. Farmers’ markets are full of gorgeous summer fruits and vegetables — fragrant, ripe and sweet. It hasn’t been on a refrigerated truck from across the continent. Picked mere…
For the occasional shrimp eater, it can be hard to get past the scampi trap. After all, if you’re not cooking shrimp very often, why stray from it? With its buttery, garlicky, wine-kissed sauce, shrimp scampi is arguably the most perfect way to savor the crustaceans. But, as excellent as the combination of shrimp, butter…
If your idea of a dream home includes a combination of golf, nature, quality architecture and fine wine, there are master-planned communities around the world offering the best of all four. “Some of the top golf clubs in the world also have some of the finest wine cellars,” said Greg Nathan, chief business officer of…
Joseph DeLissio never felt called to become a master sommelier. He didn’t post Instagram photos of himself posing with cult wines. He didn’t try to make his own wine, start an import company or initiate a podcast, all standard activities for 21st-century sommeliers. For 43 years, he just did his job. At least he had…