Strawberries may grace the supermarket produce aisle all year round, but the juicy, brightly colored varieties that come around in late May and June are almost a different species, altogether soft and delicate and needing to be devoured as quickly as possible. You can smell their floral, candylike aroma at the market before even laying…
This is a story about what happens when one of life’s joys is taken away, perhaps forever. In this case it’s wine, but it could as easily have been painting, cooking, dancing, or playing golf or tennis. The potential loss of these pleasures, of course, is trivial compared with the social and personal catastrophes the…
This obituary is part of a series about people who have died in the coronavirus pandemic. Read about others here. Eddie Gancayco spent three decades working in food service at some of New York’s most prestigious institutions, including Mount Sinai Medical Center in Manhattan. As manager of the cafeteria and catering there the last half-dozen…
As America begins to reopen for business, restaurants in several states have reopened for indoor dining. Others, like those in Connecticut and New Mexico, are serving outdoors only. Restaurants in New York City and Los Angeles allow no sit-down service at all. In most places, takeout and delivery are still the most available and convenient…
I cooked up a pound of dried chickpeas over the weekend, and I’ve loved the freedom of being able to just toss a handful into almost everything we’ve been eating — or at least everything that could benefit from their savoriness. They starred in Tuesday night’s dinner, mixed into a nubby bulgur salad with loads…
NEW DELHI — He has cooked for the Obamas, hosted TV shows with Gordon Ramsay, written 25 culinary books and created sumptuous meals that cost nearly $40,000 each. But in the past two months, Vikas Khanna, a Michelin-starred chef, has turned his focus to India’s hungry, providing millions of meals to poor Indians who have…
Good morning. Pete Wells has a fine reverie in The Times today about restaurants and our memories of them, of particular dishes at particular times at particular tables or seats at the bar. It’s an essay to accompany a collection of recipes and stories we’ve gathered from restaurants across the United States, recipes, he writes,…
Gourmet used to run a recipe-request column called You Asked For It. It was everybody’s favorite part of the magazine. Everybody, that is, except Gourmet’s test-kitchen cooks, who drove themselves crazy getting the recipes into a form that people at home could follow. In Gourmet’s early years, the 1940s and ’50s, what readers asked for…
Most canned cocktails are not for me. But the line of carbonated ones now sold nationally by Rogue Ales & Spirits in Newport, Ore., are an exception. They’re blissfully straightforward mixtures of very few ingredients, plus sparkling water. The spirits are Rogue’s own Bayfront Vodka and Farmhouse Gin. The Ginger Lime Vodka Mule and the…
Until Gov. Andrew M. Cuomo decides that it’s safe enough for New York City’s restaurants to start indoor table service, many have pivoted to offer food for take out and sometimes delivery. And at Rahi in the West Village and Adda Indian Canteen in Long Island City, Queens, a bonus comes with the Lucknow biryani…