When I was in second grade, my elementary school principal convinced my parents that children should not watch TV on weekdays. Naturally, I developed a crippling, lifelong obsession with television. Twenty-six years later, I’ve watched enough TV to be wary of spinoffs. Most don’t live up to the success of the I.P. that inspired them…
This is Tejal, filling in for Tanya — hello! I’ve missed you! I just got back from parental leave, which means that I’m now strategizing and scheming about what I’m going to eat each day with a sweet, sticky, roly-poly 6-month-old baby. You could say I’m eating a more salted version of whatever she’s eating.…
By Kate Maxwell “They’re movable pieces of art,” says Budapest-born, London-based decorator Gergei Erdei of his new collection of hand-painted folding pinewood screens. Part of his Objects of Desires series, the six designs include trompe l’oeil columns, wing-footed mythological figures and interlinked geometric shapes. Erdei found inspiration for his pieces, which are over seven feet…
Granted, I was born and raised in California, but I will always consider the roast chicken from Zuni Café, in San Francisco, to be the platonic ideal of a Fancy Chicken Dinner. So my Zuni senses were tingling when I saw Melissa Clark’s new recipe for herby skillet chicken with greens. It hits all the…
The Montana Club, a celebrated bar, dining room and gathering place in Helena that was founded by frontier movers and shakers in 1885 — four years before Montana became a state — will close its doors after one final toast on March 29. The club, which also holds a notable place in Black history, has…
More than 40 years ago, a statue of the Virgin of El Quinche was brought to the United States by a family from Ecuador. To celebrate its arrival at the now-shuttered St. Ann’s Church in Lower Manhattan, Rosa Cartagena and a team of women started a new tradition at the church: making and selling fanesca,…
Poaching eggs in a simmering tomato sauce is a classic path to a quick, meatless meal. Be it an oniony shakshuka or chile-flecked eggs in purgatory, the mix of tangy-sweet tomatoes swirled with runny egg yolk is a perennial crowd-pleaser, as welcome on the table for a steamy Easter brunch as it is for a…
There’s something distinctly satisfying about messy food: sauce dripping down the side of your mouth, juices drizzling across your fingers. It’s the experience you might have when eating a taco or a burger. And it’s most definitely the experience of eating doubles. A popular street food from Trinidad and Tobago, doubles are made up of…
Hello from the road! I’m scouting for part of our annual national restaurant list, eating nonstop at a slew of new-to-me places. As inspiring and fun as this is — and wow is it ever — it can also be a little overwhelming. Trips like these make me miss the simple meals I cook in…
When I called the chef and pitmaster Rodney Scott first thing in the morning for an interview, he asked if he could put me on hold: He was taking coffee to the crew at one of his restaurants, Rodney Scott’s Whole Hog BBQ, in Charleston, S.C. Giving back, saying thank you with gestures like this,…