ImageCredit…Michael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Kalen Kaminski. 1. Lemony Chicken Soup With Fennel I have a pretty gnarly cold (I know — wah, etc.), and I find that when this happens I actually do crave chicken soup. This lemony number from Alison is classic enough to satisfy, but…
NASHVILLE — The parking lot of Nissan Stadium was mostly empty at 8 on a recent Sunday morning, save for those dedicated few who had shown up early to stake out a spot for the tailgate before the game between the Tennessee Titans and the Buffalo Bills. The fans set up their tents, hung their…
ImageThe taro fields of the Waipa Foundation, on the north shore of the island of Kauai. The foundation focuses on ecological restoration.Credit…Scott Conarroe The root vegetable was a staple food for centuries until contact with the West. Its return signals a reclamation of not just land but a culture — and a way of life. By…
Good morning. We’re three weeks from Black Friday, and the time before Thanksgiving is going to go very slowly until it takes off like a scalded dog. Smarties should lay down a few plans this weekend against the surety that they will change in coming days — as when news arrives that your aunt is…
Picture any kitchen on Thanksgiving Day. There are dishes in the sink; every surface is covered with bowls, containers and cutting boards. In line for the oven are pies, turkey, casseroles and anything that needs reheating. On the burners, you’ve got gravy, cranberry sauce and mashed potatoes vying for space with the soup (whose idea…
The sommelier Anthony Cailan, who was a rising star in the wine world, has resigned from the downtown Manhattan hotel where he worked, after a New York Times report last week in which several women said he had sexually assaulted them. Bogdan Docu, the general manager of the Nolitan hotel, on Kenmare Street, where Mr.…
At around 8 a.m. on a recent Tuesday morning, the Australian chefs James Henry, 36, and Shaun Kelly, 35, fired up a mud-splattered Renault van and set off from the French village of Saint-Vrain, where they live, to Paris, 30 miles north. Once a week, for the past six months, the pair has crawled through…
On every table at Just Pho stands a jar of dam toi, white vinegar steeped with whole garlic cloves, drifts of chopped garlic and bright, ragged stubs of red chile. Stir it, and the chile seeds swirl. It’s half-punch, half-sting, and one of the only anointments permitted with the style of pho served here, whose…
I’ll drink sparkling wine almost anytime, wherever it comes from, however it’s served. I’m an anomaly. The vast proportion of sparkling wine is consumed in the last quarter of the year, primarily at holiday parties and New Year’s celebrations. Often, that wine is Champagne. Sometimes it’s a wine inspired by Champagne, made by the same…
Many cuisines brought by immigrants to the United States have long been pigeonholed as cheap and plentiful, part of a high-volume, low-margin business. Efforts to serve more intricate dishes using better ingredients in more elegant surroundings face steep obstacles. The increased expense requires higher menu prices. Consumers often balk, and ambitious Chinese chefs, for instance,…