I used to think that paprika and parsley were just for show — nothing more than powdery red dashes on creamy deviled eggs, and verdant speckles breaking up the brown monotony of beef stew. Pretty, but expendable. I understood the herbal intensity of parsley when I tasted whole leaves mixed into a butter lettuce salad.…
Routine grocery shopping brought tears, widows said. Some had started eating on the couch, overwhelmed by the now-empty chair at the dining table. And one woman recalled tender evening dances in the kitchen. After The Times published a Food article about how mealtimes can be difficult for widows (a gender-neutral term that bereavement counselors now…
This is the final installment of a four-part series on wine and climate change. ST. HELENA, Calif. — Every wine region has had to deal with some manifestation of climate change, but few have had to deal with as many devastating consequences as Napa Valley. On Labor Day 2017, as the weekslong harvest was getting…
This article is part of a series on Visionaries. The New York Times selected people from all over the world who are pushing the boundaries of their fields, from science and technology to culture and sports. Steve Palmer has opened dozens of restaurants over the course of his career. He knows how to coax the…
Now that fast-casual restaurants have so efficiently tentacled their way into New York’s collective eating habits, bowls have become the chosen canvas for chefs and venture capitalists alike. In central Harlem, a new bowl has emerged at the hands of the chef JJ Johnson, who made his name in this same neighborhood, at the Cecil…
This article is part of a series on Visionaries. The New York Times selected people from all over the world who are pushing the boundaries of their fields, from science and technology to culture and sports. Steve Palmer has opened dozens of restaurants over the course of his career. He knows how to coax the…
When the ancient Roman politician Lucius Lucullus noticed his night’s menu looking dull, he gave instructions to his cook to prepare a lavish, multiple-course feast. When the cook asked what type of guests to expect, he responded with indignation: “Dost thou not know that today Lucullus dines with Lucullus?” For Lucullus, meals were more than…
Lutèce served it seared, with dark chocolate sauce and bitter orange marmalade. Le Cirque offered it in classic terrine form, but also served it with rabbit and bacon and made it the scene-stealer in a ravioli dish. But Lutèce closed in New York in 2004. Le Cirque shut its last Manhattan location in 2017. And…
MELBOURNE, Australia — On a mild October evening in Carlton North, the crowd outside Gerald’s Bar radiated early springtime exuberance. Like the residents of many cities with long dark winters, Melbournians tend to explode onto the streets in joyous droves, crowding parks and sidewalk cafes and even grassy median strips, once the scent of jasmine…
