A few years ago, I made the Russian baths a regular part of my New York life. The ritual of the schvitz — steaming, sweating and rinsing — are why I go (health!), but if I’m being honest, I also am very much there for the food (pleasure!). I eat there not out of necessity,…
Connoisseurs and top chefs know Ora King salmon; it’s farm-raised in New Zealand, high quality and approved by the Monterey Bay Aquarium Seafood Watch. The company’s vermilion smoked version, cured over New Zealand’s manuka wood, has a haunting flavor that finishes with a touch of sweetness. Now, in addition to being available by the pound…
Yes, that’s the Matterhorn on the cover of this handsome, substantial cookbook and guide to the Alpine region of Europe. The book tours the mostly snow-covered terrain of Austria, France, Italy and Switzerland, with plates of mostly rustic comfort food at every welcoming inn and warming hut. Who knew there could be so many bread…
Those who have not already embarked on a New Year’s regimen of cucumbers and seltzer can still partake of a holiday-style meal at Bar Pleiades on the Upper East Side. For the month of January at lunch and dinner, the bar offers a plate of creamy wild mushroom fettuccine, showered with fresh black truffles at…
LOS ANGELES — At the bar, a man insisted on Hotville’s hottest level of hot chicken (“Nashville hot”), though he hadn’t tasted medium or even mild before. The cooks had seen this a hundred times, and when the chicken came out — a large, gleaming quarter of a bird — a teasing call came from…
Good morning. The air was soft this weekend in New York, balmy, leaving everyone blinking, a little stunned, caught between the pleasure of the weather and the calendar facts. One hundred years ago, the average temperature for this date in this city hovered below freezing. That average temperature, The Times reported on January 12, 1920,…
After sticking to an exercise routine, cooking more might be among the most commonly adopted New Year’s resolutions. But where do you start? This year, T wanted to come up with a new sort of cookbook list: one written by the cookbook authors themselves. What follows is a round robin of sorts, in which one…
Georges Duboeuf, who transformed a quaint Beaujolais harvest ritual celebrating the year’s first wine into the global phenomenon of Beaujolais Nouveau, in the process turning his family’s small business into a worldwide powerhouse, died on Jan. 4 at his home in Romanèche-Thorins, France. He was 86. His son, Franck, said the cause was a stroke.…
College life is a fascinating experience with new friends, parties, learning new things and joining the community clubs, yet at the same time, there are new responsibilities with the complex assignments and exams. It puts an additional strain on student’s brains as the time schedule is changed all the time and an amount of sleep…
Hi and welcome to a very special episode of Five Weeknight Dishes: This is my last newsletter before I go on parental leave with my second child. (Surprise!) But you will be in the best of hands, far better than mine. Julia Moskin, one of my colleagues in the Food department, will be writing to…