I used to hate cooking. I’d avoid it at all costs, sustaining myself on frozen pizzas, simple burritos, and, when I wanted to get fancy, a Caesar salad. Fed up with myself, I finally tried a subscription meal planning service — where I pay an app to send me handpicked recipes every week — and…
Headliner FieldTrip Rice is the feature at the chef JJ Johnson’s entry into the counter-service restaurant world. Heirloom rices, like Chinese black and Carolina Gold, along with sticky Laotian rice, basmati and Texas brown, make up the bases for bowls. Salmon or crispy chicken, among the choices, can be added, along with greens, toppings and…
New York City is full of top-tier theater and restaurants, just not necessarily in the same area. Even before soaring rents killed off beloved locals like Cafe Edison and Azuri Kitchen, the average restaurant in the theater district generally prioritized expediency and atmosphere over quality food. But if you’re looking for a bite before or…
The chef John Fraser’s new restaurant has a blandly corporate name, 701West, that tells you less about the place than simply walking into the dining room. One of several operations he is running in the new Times Square Edition hotel, it is clad in paneling on the walls and ceilings. Velvet curtains and banquettes are…
Arturo Lomeli says the Mexican town of San Miguel de Allende “is one of the most photogenic places I have ever seen.” He loves the community so much that in December, he bought an 1806 home there and has hired a team of architects, designers and skilled workers to restore it. But Mr. Lomeli, the…
LOS ANGELES — Birdie G’s has been open for just a few weeks in Santa Monica, but already, with the outsize confidence of every dollar-slice shop in New York City, the menu refers to its rose-petal pie as “world famous.” The slice appears to be modeled on the great, jiggly cathedral window cakes that dominate…
A platter meant to accommodate kebabs, with notches on the sides to hold the skewers, is a nice addition, especially for the grill. It’s a handsome piece, and with the ridges in the bottom, would be excellent for grilled steaks or a heap of corn on the cob. BBQ Passion serving platter with six skewers,…
Massimo Bottura, the Italian chef, restaurateur and philanthropist, is the latest culinary personality in the MasterClass lineup of video instruction. His are also the first Italian cooking classes. He emphasizes the importance of developing one’s own palate and how to personalize some traditional dishes, like pumpkin risotto. He also covers ways to reduce food waste,…
Sunset on the Hudson is just one attraction for a series of cruises from Classic Harbor Line. In addition to the views, America 2.0 — a polished wood-trimmed yacht designed with a nod to the original America’s Cup winner from 1851 and led by a crew mostly of women — provides a selection of sakes…
To make the new carrot dog for By Chloe, the chef Will Horowitz and his sister, Julie Horowitz, who own Harry & Ida’s in the East Village, cure large carrots for several days. Then they slow-smoke them. The process takes about a week. The result is a properly smoky-tasting hot-dog look-alike, grilled and nestled in…