New York Times Cooking isn’t known for its sports coverage — you’ll want to head over to The Athletic for that — but one thing we do know is snacks. We know crunchy snacks. We know melty snacks. We know savory snacks and sweet snacks and salty snacks and sour snacks and spicy snacks. So…
Chocolate has long been synonymous with Valentine’s Day. But rather than buying one of those heart-shape boxes with lots of mystery sweets inside for loved ones and friends, what if you made your own? “Crafting candies is not just a sweet treat,” said Kirsten Fear, a Londoner taking a class at Melt, a chocolate shop…
Remember the last time you bit into a chocolate-covered strawberry? If the shell snapped audibly, pooling on your tongue as it melted, then chances are that chocolate was tempered. Tempering, essentially melting and cooling chocolate, is why that thin shell of chocolate yielding to a juicy berry cracks with such a crisp, satisfying sharpness. No…
Winsome and delicate with an intense perfume, pistachio is having a moment, adding its pale green charm to cream puffs and croissants, lattes and cocktails. But how, I wondered, would it fare in a cheesecake, that timeless queen of rich and plush desserts? To find out, I made pistachio cheesecakes the subject of the latest…
At the Malaysian pastry shop Kuih Cafe in downtown Manhattan, the baker Veronica Gan, who’s in her mid-50s, sells ang ku kueh, a piece of pliant, toothsome ruby red mochi molded in the shape of a tortoiseshell. Mochi itself has little flavor — its pleasures are textural — but bite into the confection and you…
Good morning. Hot pot’s on the docket for Saturday night: a big metal tureen of soup bubbling over a burner in the center of the dining table, into which we’ll float slices of beef, cubes of tofu, leafy greens, oyster mushrooms, rounds of sweet potato, rice cakes, cubes of daikon radish and lots and lots…
Viewers may emerge from “The Taste of Things” desperate to find a restaurant that serves a good vol-au-vent, a turbot in hollandaise sauce or the meringue-coated ice cream confection known as baked alaska. But while the film, set in France at the end of the 19th century, features period-appropriate cuisine designed by the celebrated chef…
In my first dispatch since returning from my stint on The Times’s Live team, I shared a laundry list of exciting developments in the restaurant world, including that Regina’s Grocery & Deli, a beloved Lower East Side staple, had opened a third location on the Upper East Side. (Over Instagram messages, the owner, Roman Grandinetti,…
The Negroni, a strong Italian-born classic with a huge and committed fan club, fits every season and most occasions. “It’s bitter, it’s sweet, it feels like it has a bit of salinity to it,” said Isabel Tulloch, the head bartender at Milady’s in New York City. “There’s that beautiful orange expression that makes it a…
Romance is in the eye of the beholder. To some, it is an unprompted text with a thoughtful date-night itinerary, the day, time and place selected and the reservation made — your only task is to show up. To others, it is an elaborate meal awaiting you at home, labored over by the one you…