Pajeon, those crisp-edged, scallion-filled Korean pancakes, are delectable in any weather. But it’s on rainy, blustery days, when the skies seem bleak and the air feels damp, that the chef Sohui Kim craves them the most. Ms. Kim, an owner of Insa and The Good Fork restaurants in Brooklyn, told me this as she was…
Sakib, a restaurant in Williamsburg, Brooklyn, looks like the sort of place you would pop into for a takeout order of freshly shaved shawarma piled over yellow rice. But if you did that, you wouldn’t get to taste the assortment of dips, the crisp and meaty kibbe and the trays of puffy pies shaped like…
This is the third of a four-part series on winemaking and climate change. TREMP, Spain — High in the foothills of the Pyrenees, outside this small city in northwestern Catalonia, one of the most unusual vineyards in the world can be found on a plateau and descending along stony slopes. The more than 200-acre Sant…
Welcome to the T List, a newsletter from the editors of T Magazine. Each week, we’re sharing five things we are eating, wearing, listening to or coveting now. We hope you’ll join us for the ride. (Sign up here, if you haven’t already, and you can reach us at tlist@nytimes.com.) Eat This New York’s Latest…
It was a challenge unlike any other the chef-turned-graduate student had faced: Vayu Maini Rekdal had to create a menu where every ingredient could be eaten either raw or cooked. No pickling was allowed, nor fermented toppings like soy sauce or miso. Nothing could be processed in any way, so things like tofu were out.…
Good morning. Alison Roman likes her meatballs crisp, her eggplant, too, and she never puts sauce over them but under, so that she can thrill to the crunch. This week, for the Food section we printed overnight and sent out in vans and sedans to deliver to the vicinity of the front porches, stoops and…
In most restaurants in America, the children’s menu is where you’ll find the least nutritious foods: Chicken nuggets, grilled cheese, pizza and French fries are the standard “kid friendly” offerings. But that wasn’t always the case. In the 1920s and ’30s, restaurants offered their youngest patrons their healthiest meals. Back then children’s menus were designed…
I’ve always thought of beurre blanc as a fragile, fussy, special-occasion sauce. The quiver of butter, wine and vinegar is a delight — if it’s emulsified correctly, then kept at the exact right temperature. Warm and coddled, it’s shiny, opaque and about as runny as fresh cream, which it is, sort of. Beurre blanc is…
In our series My Detox, T asks creative people to share the homemade recipes they count on to cleanse and refresh. Flowers aren’t merely ornamental for Behnaz Sarafpour, the New York-based fashion designer and perfume maker. Instead, “they’re like produce,” she says: “You have your vegetable garden and your flower garden.” Growing up in Tehran,…
In just two years, food technology has moved consumers from browsing for wan “veggie patties” in the frozen aisle to selecting fresh “plant-based burgers” sold next to the ground beef. Behind the scenes at the supermarket, giant battles are being waged: Meat producers are suing to have the words “meat” and “burger” restricted to their…