Good morning. I was down in Howard Beach eating a slice from New Park Pizza as the sun bore down hard on Cross Bay Boulevard, and that is what I wish you could be doing today whether you read these words in Los Angeles or Brisbane, Paris or London, either one of the Portlands or…
A family ice cream enterprise in England — started by Theo Mezger and named for his wife, Jude Mezger — is given its due in “Jude’s Ice Cream & Desserts,” a cookbook by their sons. Luring me into the kitchen were recipes for assorted ice creams (consider the strawberry-buttermilk right now); ice cream desserts like…
The end of Grace, a sleek, modern Chicago restaurant with three Michelin stars and a reputation as one of the nation’s best, was quick and messy: The chef, Curtis Duffy, and the general manager, Michael Muser, abruptly stopped working there in December 2017 after a dispute with their business partner. Two days later, Grace unceremoniously…
Good morning. Two days into the season, and it’s past time to open up the summer house of the mind, commence the annual rereading of Colson Whitehead’s “Sag Harbor,” get ready to hit the grill in shorts and flip-flops on the final day of the weekend, make some spiedies (above) even though you didn’t think…
There’s a lot of zucchini at the market. And in the garden. And in the neighbor’s garden. Yes, it is prolific, but a lot of effort went into getting it to grow. Why not give in and enjoy a daily helping of freshly picked zucchini while it’s here? There are so many ways to prepare…
Trent Mooring was tired of mixing drinks. At beach gatherings and garden parties, Mr. Mooring, the president of Mother Earth Brewing in Kinston, N.C., was stuck on cocktail duty for his wife and sisters-in-law, who don’t care for his craft brewery’s pilsners and I.P.A.s. Last year, his wife, Caroline, started buying alcoholic seltzers as convenient…
I did something on Sunday that I almost never do: I cooked a whole chicken specifically so we would have it for the week, to shred and toss into noodles, salads and quesadillas, and to give to my daughter so she could drag each piece through a little pool of ketchup (one of her passions).…
Chianti Classico wines are better than they have ever been. The best examples are remarkably distinctive, wonderfully satisfying and, in some ways, the essence of Italian red wines. Still many people seem unaware of what they are missing. At a dinner party recently, I brought a few bottles of wine including one of my favorite…
There are steak lovers who extol the melt-in-your-mouth tenderness of a lean filet mignon. Others adore devouring the charred fat of a properly marbled strip steak. Flank steak has less fervent admirers. A lean cut from the muscular abdomen of the cow, it requires some active chewing. But what flank steak lacks in softness, it…
