Good morning. Tejal Rao introduced a radical new biscuit technique in The New York Times Magazine this week, and delivered a recipe to go along with it for a tomato cobbler (above) that you should absolutely make as soon as you can. It comes from the gifted mind of Nicole Rucker, the Los Angeles pastry…
Hundreds of people walked through the space between the Oculus and 3 World Trade Center, some pausing to glance up from their phones or conversations long enough to notice a recent addition: Two undulating wooden structures, one large and one small, containing what looked like stalks of grass. “I walk past this almost every day,”…
The federal government is poised this month to adopt a rule that would essentially turn the largest pork processing lines in the United States into the autobahn: no speed limit. Currently, plants are allowed to slaughter a maximum of 1,106 hogs per hour. As hogs move down the slaughter lines, federal inspectors stationed at each…
The large, white caps-lock words on the door at Jiang Diner serve as an easy shorthand for the menu that waits inside: Cumin Flavor. The decals are at a convenient eye level for curious diners peering in from the street. The restaurant opened in March in the East Village, and serves food from the Xinjiang…
At Jiang Diner in the East Village, lamb abounds, but chicken still gets a few opportunities to stand out. In the sautéed spicy chicken with bone, bits of sesame-spackled fried chicken are outnumbered by blistered dried chiles, the chunks of meat peeking through a thick canopy of red. The heat is subtle, more a smoky…
As spring turned to summer in 2018, one of the most coveted reservations in Manhattan offered a taste of a Paris restaurant that hadn’t yet opened. At Chefs Club, the NoLIta venue that invites culinary talent from around the world to take over its kitchen, the chef Sota Atsumi shared a preview of his eagerly…
On a Tuesday morning in June, the chef Francesca Chaney decided to scrap the vegan artichoke and heart of palm “fish” cakes that she had been intending to serve that day at Sol Sips, her Brooklyn juice bar. “I wasn’t feeling it in my spirit,” she explains. So, with only a few hours left before…
Good morning. Malaise grips me, even under bluebird skies and in low humidity, with mourning doves cooing in the eaves. It may still be hard for some, against the sorrow and anger reflected in the news these past few days, to become excited about cakes and ale, much less to pass along recommendations to cook…
I know what you might be thinking, that you don’t really need another biscuit technique, not now. Not when you’ve got that one you already make, tender with lard and chilled buttermilk. Not when you’ve got a whole routine, say, cutting up butter and letting it fall directly into a frozen bowl. Not when you’ve…
At Western Daughters Butcher Shoppe in Denver, Kate Kavanaugh trimmed the sinew from a deep-red hunk of beef the size of a bed pillow. “Flatiron steak is the second-most tender muscle in a steer’s body,” she said, focused on her knife work. “This guy sits on the scapula, and I love it because it has…