If you stocked your pantry with loads of peanut butter, you might be getting tired of perpetual P.B.&J.s. Or in my case, peanut butter spread on banana slices and sprinkled with flaky sea salt. (Try it before you knock it.) For something a little different, I offer an extremely simple riff on cold sesame noodles,…
Good morning. I roasted some black sea bass, the fillets painted with a mixture of mayonnaise and sesame oil, oyster sauce, a dash of lime juice, another of honey. I served the fish over rice with a stir-fry of cabbage and pickled chiles. It was fantastically delicious and required no recipe because I was cooking…
Restaurants across the city and nation have converted to takeout and delivery-only mode. Most have made á la carte menus available, but there are some places that are taking a more creative approach with special meal packages and larger family-style dinners. They’re convenient for feeding one, two or a family, and often, there are leftovers…
Somehow, when I think of crepes, I automatically see a guy in a tuxedo flaming a copper pan of Cointreau tableside. White gloves, silver utensils, a heavy and starched tablecloth. Crêpes suzette — butter, sugar and orange liqueur — was the go-to move of my parents’ generation for capping off special dinner parties; I remember…
Last week, the governors of New York, New Jersey and Connecticut limited all restaurants and bars to takeout and delivery as part of the effort to slow the spread of the coronavirus. But the New York State Liquor Authority threw some of those businesses a small lifeline in the form of “new off-premises privileges.” Translation:…
Michael Broadbent, a leading English wine authority who codified the practice of tasting and describing wine while, as head of Christie’s wine department for many years, virtually created the modern wine auction, died on March 17 in Berkshire, England. He was 92. His son, Bartholomew Broadbent, confirmed the death. Mr. Broadbent was a prolific author…
Quillian Fennessy is used to feeding other people. She made about $700 a week waiting tables at Seattle’s oldest vegetarian restaurant and at a friendly Italian place in the city’s Ravenna neighborhood whose menu includes a section titled “pastabilities.” It was enough to pay rent on a shared house and allow her to pursue her…
I’ve cooked my way through some pretty rough times. I baked countless batches of brownies for my local firefighters after 9/11, and waited out Hurricane Sandy next to a simmering pot of pork ragù. When my father died a couple of years ago, there were some days I could barely get dressed. But the ritual…
Back when I was only occasionally working from home, I satisfied my snacking urges with different kinds of crackers, topped with some combination of butter, anchovies, cottage cheese and chile paste. Because it wasn’t every day, this relatively small rotation never got old. Over a week into enforced social distancing, it’s starting to wear thin,…
Mark and Kerry Marhefka were feeling optimistic about the future of their 15-year-old business, Abundant Seafood, when they opened their first processing plant this month in North Charleston, S.C. Mr. Marhefka catches vermilion snapper, triggerfish, banded runnerfish and several kinds of grouper on two-hook lines he drops into the Atlantic from the side of his…