Candidates, campaigns and companies have unleashed a flood of Facebook advertisements related to impeachment, and it might come as no surprise that President Trump and his re-election campaign are far outspending everyone else. But last week, the second biggest spender was an entity you might not be familiar with: a purveyor of pepper, paprika and…
Hi and welcome to Five Weeknight Dishes, where today we are celebrating two amazing women and their food. The first is the singular chef Angela Dimayuga, a creative force, whose 10 Essential Filipino Recipes collection is the latest installment in our cuisines series. You will not believe how good Angela’s recipes look; everyone who worked…
Good morning. Angela Dimayuga, the creative director for food and culture at the Standard hotels and a former chef at Mission Chinese Food in New York, grew up in Northern California, a daughter of Filipino immigrants, her grandmother a scratch cook. When we asked her recently for 10 recipes that speak to the heart of…
The scent of green cardamom will linger on your clothes for a couple of hours after a visit to Fabrique, the Swedish bakery that opened its first United States outpost nearly five months ago in the meatpacking district of Manhattan. You’ll wish it would never leave. The warming, resinous fragrance of the spice, combined with…
LIKE MANY OF the millions of immigrants who have arrived in New York City in the last three centuries, Laila Gohar and Omar Sosa live in one of the downtown walk-ups that were built to accommodate the surge of new residents who have defined the city’s culture since the mid-1800s. Less common, though, is the…
Early one morning last month, Scott Wiener pressed his face up to a slice of pizza and inhaled. He held it aloft, checking its floppy bottom — “looking under the hood” is what he calls this well-practiced move — then daintily tore off a puffy pinch of crust. Mr. Wiener, a Pizza Today magazine columnist…
Sealed for millenniums, Qesem Cave in central Israel is a limestone time capsule of the lives and diets of Paleolithic people from 420,000 to 200,000 years ago. Inside, ancient humans once butchered fresh kills with stone blades and barbecued meat on campfires. “It was believed that early hominins were consuming everything they could put their…
The food and art favored by Leah Chase, who was the nation’s pre-eminent Creole chef when she died in June at age 96, will live on in a restaurant that members of her family and an international hospitality group plan to open as soon as November inside the new billion-dollar terminal of Louis Armstrong New…
Good morning. I wish an easy fast to those who are observing Yom Kippur today, and offer all the hope in the world that there’s a good spread for you after a day of prayer and atonement, forgiveness and repentance: glistening smoked salmon and silky whitefish; pickled herring in cream sauce and onions; kippers and…
In our modern age, when meals are often shared not only with our immediate guests but with a whole cohort of friends on Instagram, dressing the dinner table has become a ritual that invites both artistic flourish and forensic precision. To simplify the process, T asked a host of creative types — from a husband-and-wife…