On Sunday afternoon, La Morada, a family-owned Oaxacan restaurant in the Mott Haven section of the Bronx, hummed with activity. Children ate tortillas, with fingers stained green and purple from acrylic paint, as their parents strategized over steaming mugs of coffee. They had come to make signs in support of the owners’ son, Marco Saavedra,…
That’s not all we have this week, however. Julia Moskin traveled to Long Island to interview the pastry chef Claudia Fleming. The article comes with two excellent recipes, for mini tartes tatin, and for a chocolate caramel tart. Other cool new recipes on NYT Cooking include Sue Li’s roasted carrots with toasted almonds; Lidey Hueck’s…
There are precious few feelings as nice as the one that comes from falling in love with a cookbook — with its aesthetics and point of view, with its larder and stories, above all with the flavors the recipes produce. There you were, making the sort of food you’ve been making forever, cooking the beans…
KANSAS CITY, Mo. — The videos of mind-numbing first bites and long lines, the celebratory memes and fawning reviews: The return of the Popeyes chicken sandwich on Sunday has met with the same social-media frenzy that first greeted it last summer. But embedded in many of the catchy memes and witty messages is not just…
Headliner The Tavern by WS This addition to the Hudson Yards complex is about as sleek and tailored as a tavern can be. Designed by David Rockwell, it has polished wood, butterscotch leather and a soaring bar with multiple wine racks. It also provides a view of the Vessel, the complex’s centerpiece. The restaurant’s creators,…
SOUTHOLD, N.Y. — “I think I finally have the proportions right,” said Claudia Fleming, the pastry chef, narrowing her eyes at the chocolate caramel tart perched on her palm. She was standing in the kitchen of her Long Island restaurant, the North Fork Table. It was an absurd statement. Ms. Fleming, 60, has been making…
No matter how callous and unfeeling we restaurant critics may appear, none of us, as far as I know, has actually hoped for a restaurant to burn down. I may have to reconsider that, though, in light of how much good it seems to have done a sushi bar called Uogashi. When Uogashi’s owners in…
Radek Kucharski and his wife, Alexandra Siwiec, do not think they’re coming late to the dance by importing a genuine Polish pierogi shop to Greenpoint, a Brooklyn neighborhood whose Polish traditions run deep. “I want to maintain the cultural heritage,” said Mr. Kucharski, who is opening Pierozek, a New York version of PierozeQ in Czestochowa…
For those who lack a GPS when it comes to picking out newly trendy orange wines, getting some of them to try on a regular basis is enlightening and convenient. Orange Glou, a service started by Doreen Winkler, a sommelier and consultant specializing in natural and orange wines, takes a two-pronged approach: There’s a three-…
Wild striped bass, also called stripers or rockfish, are a treasure. Nothing quite compares with the sleek, muscular fish. Until now, farmed versions have been a hybrid with little flavor or succulence. But a new kind of farmed striped bass has come on the market that’s not a hybrid; it is genuine morone saxatilis, the…