As he wrapped up a brunch shift at the Australian cafe Two Hands in the Little Italy section of Manhattan, Christopher Mortenson saw his phone light up. All afternoon, he had been waiting for the notification: ABC Cocina, an upscale Latin American restaurant in the Flatiron district, needed a line cook. He had an hour…
If you ask Kathleen O’Brien Price about filming “Real Life Cooking,” a weekly live-stream show where she cooks a full meal from start to finish out of her tiny Harlem kitchen, she rattles off a list of the challenges. “Our stove is a miniature stove. A sheet pan can’t fit in our oven. We have…
Standing between two buildings on 127th Street, a group of campers on the cusp of adolescence mulled over a change in schedule. Normally, they would spend the morning planting and gardening as part of Harlem Grown, a youth development nonprofit that uses gardening and cooking to teach and empower children in Harlem. But on this…
This update on a Sicilian recipe adds prosciutto, which is fried until golden. Make that for dinner this week, along with Melissa Clark’s lemon custards, or any of the recipes in the collection below.
Cullen Camic first noticed the chicken carcasses on Friday morning when a AAA repairman was inspecting his car battery. Something — a thick, wet line of white and pink — glistening in the soft morning sun caught his eye. It stretched several blocks of Bond Street in the Boerum Hill neighborhood of Brooklyn, past century-old…
They started a war in 15 minutes. At 1:43 p.m. on Aug. 19, Bruno Cardinali, a marketing executive for Popeyes Louisiana Kitchen, got a WhatsApp message from a colleague: That morning, one of Popeyes’ fast-food rivals, Chick-fil-A, had tweeted what appeared to be a thinly veiled critique of the new fried chicken sandwich that Popeyes…
Autumn is near, and these dwindling summer days makes me want to gather up all the sweet ripe produce possible, before it becomes a distant memory. With the weather still sunny and fair, many summery offerings are still available. Some, like tomatoes and peppers, are at their peak. The last of the corn is still…
When extra-virgin olive oil arrived in American kitchens around 1980, a set of myths came with it. You can’t use it for everyday cooking. You can’t use it for deep-frying. You must hoard your best stuff and bring it out only for occasional drizzling. None of those turns out to be true: Olive oil is…
Hi, guys! I’m Margaux, an editor here at NYT Cooking, and I’m filling in for Emily while she’s making paella on the beach in Martha’s Vineyard (#lifegoals). My littles start school on Tuesday, and while I’m excited for all of the things they’ll learn and the friends they’ll make, I am not looking forward to…
Two Bengali snack carts face off on this corner of Jackson Heights, Queens. Each claims one side of a 24-hour Duane Reade, a rare bland spot in the throng of storefronts promising South Asian sweets and back-room lunch buffets basking in steam. Tong was the first to open, a year and a half ago, followed…