Gray Kunz, the Swiss chef who grew up in Singapore, cooked in Hong Kong and broadened New York’s vision of fine dining in the 1990s at the luxurious Manhattan restaurant Lespinasse, died on Thursday in a hospital in Poughkeepsie, N.Y. He was 65. The cause was a stroke, a representative for his family said. Mr.…
Having a well-stocked pantry is always a good idea, whether you’re looking to throw together pasta with anchovies when there’s nothing in the fridge, or you want to avoid going grocery shopping when the weather is vile. It’s also true that a well-stocked pantry can provide a sense of safety and control when the news…
I can’t really speak French, but I cook in French. For years, I studied conjugations and the passé simple, practiced pronouncing yaourt and grenouille, but try as I might I just couldn’t seem to master it beyond the essentials like “deux pains au chocolat, s’il vous plaît.” In the kitchen, however, I am fluent. The…
MARATHON, Fla. — Like other commercial fishermen along the east and west coasts, Ethan Wallace had been waiting 18 months for China — the world’s largest importer of live lobster — to lift its crushing retaliatory tariffs on American seafood that had whittled down his profits. This week, that moment came: Beijing started allowing Chinese…
Welcome to Five Weeknight Dishes, where each Friday we present five different answers to the eternal question: What’s for dinner? Depending on the distractions of any given day, this question penetrates my consciousness some time between 12 and 6 p.m. The hour helps determine the answer and how much time I have to cook. This…
HUNTER VALLEY, Australia — The hills are lush and green, the grapes plump and ripe. But one bite of this famed valley’s most prized product reveals a winemaker’s worst nightmare. “It’s like licking an ashtray,” said Iain Riggs, a vintner here. “It’s really rank and bitter.” The bush fires that raged for eight months in…
When astronauts head for Mars, perhaps sometime in the 2030s, there is a good chance that they will be growing their own vegetables to eat along the way. In research published on Friday, researchers are reporting that lettuce grown in space is safe to eat and as nutritious as that grown on Earth. “This was…
At Rice & Miso in Boerum Hill, Brooklyn, the most distinctive Japanese rice ball filling is a savory paste made from miso, garlic and onion that tastes electric, like a current rippling across your tongue. When the grip of salt subsides, the flavor takes a different shape: a fruity, almost floral, sweetness that reminded me…
Welcome to the T List, a newsletter from the editors of T Magazine. Each week, we’re sharing things we’re eating, wearing, listening to or coveting now. Sign up here to find us in your inbox every Wednesday. You can always reach us at tlist@nytimes.com. Eat This For Californians, Extremely Delightful Turkish Delights ImageCredit…Courtesy of Rose…
SAN FRANCISCO — DoorDash, the leading food delivery app in the United States, has its fans. Hungry people. Busy people. Lazy people. It also has its share of enemies: Regulators who have poked holes in the start-up’s pricing and employment practices. Drivers who sued over their tips. Restaurateurs who complained DoorDash delivered their food without…