Good morning. Two new recipes hit my inbox and if I can’t make either of them tonight, midweek in the high season of Back to School Reset, I’ve got them on call for the weekend, when I think they’ll land with great and delicious force. For Saturday night, I think I’ll go with Yotam Ottolenghi’s…
A few years ago, I got an email from the cookbook site Eat Your Books, saying that it had indexed more than 3,000 of my recipes. I had no idea I’d published so many. My husband’s quick comeback: “I had no idea I’d eaten so many.” My recipes are gathered from places too wide to…
Headliner Le Club Formerly Le Grill de Joël Robuchon, the elegant yet informal restaurant serving French classics in front of L’Atelier de Joël Robuchon, is now simply Le Club. The ownership remains the same, as does the chef, Christophe Bellanca. The décor has changed: A big bar facing the wraparound windows, a holdover from Le…
When Khushbu Shah gave her coffee order one morning last week, she spelled her last name, S-H-A-H for the barista. “It’s a sign of respect, getting someone’s name right,” said Ms. Shah, 28, who has posted a list on Twitter of the many ways people get her name wrong. “If you can spell Khaleesi, you…
Frankies 570 Spuntino, the Manhattan annex of Frank Castronovo and Frank Falcinelli’s Brooklyn restaurant empire, will close in about two weeks. But the corner restaurant in Greenwich Village shouldn’t be empty for long. Come November, the Franks, as they are known, plan to open a new restaurant. They are partnering with the chef Nick Anderer,…
How do you create a flower-centric restaurant that doesn’t feel like a bridal shower? If you’re Alessandra and Mario De Benedetti, you ask your good friend, the artist and writer Leanne Shapton, to paint your walls with a geometric watercolor mural, and you ask Elizabeth Roberts, the architect known for her light-filled, thoughtfully reworked Brooklyn…
NAPA, Calif. — Late in the summer, late in the afternoon, I woke from a nap by a glittering pool. Over the last few days in California wine country, I had eaten macaroni and cheese out of a golden egg and broken into a juicy quenelle of caviar over softly set custard. I had drawn…
There are no roving carts loaded with bamboo steamer baskets at the new Chinese restaurant Hutong, no menu cards to be stamped each time you take a dish of har gow or turnip cake. In fact, dim sum is only a small portion of what the menu offers at Hutong, which opened in Midtown in…
WE ARE THE WEATHERSaving the Planet Begins at BreakfastBy Jonathan Safran Foer Jonathan Safran Foer’s second book of nonfiction is an eye-opening collection of mostly short essays expressing both despair and hope over the climate crisis, especially around individual choice. It’s a wide-ranging book — there are tributes to grandparents and sons, as well as…
THERE IS NO dumpling without dough, that universal element of human foodways. Depending on the type and treatment of its ingredients, dough can be silky or flaky, elastic or crumbly, pillowy or crisp. Whatever the texture, a proper dumpling paste is both delicious in its own right and a functional vehicle for filling. For the…