Clara The New-York Historical Society, founded in 1804, has gradually upped the ante when it comes to dining. Its Storico, run by Stephen Starr’s organization, closed in July. Next up is the Oberon Group from Brooklyn, where it runs Rucola, Rhodora, June Bar and more, with a focus on sustainability. Diego Moya, the group’s culinary…
Hi, all! Genevieve here, filling in for Emily Weinstein and realizing that almost exactly a year ago, I wrote about how pasta was all I wanted for dinner. Maybe it’s the season — a little chill in the air, a lot of too much going on — that calls for tender noodles. Also, it’s only…
It’s the quintessential flavor of fall. It also has big benefits for your health.
Eric Ripert’s previous cookbook, “Vegetable Simple,” lived up to its title with some recipes needing but two or three ingredients. His new book, “Seafood Simple”? Not so simple. Effortless wonders include salmon and tomato à la Gilbert (for Gilbert Le Coze, a founder of Le Bernardin, who Mr. Ripert succeeded as an owner and the…
The rhyme rings true: Sue’s recipe is quick to make and a delight to eat. In a velvety mix of white beans simmered with browned leeks and plump, tender shrimp, she pairs smoked paprika with lemon juice for a bright and earthy edge. She says it serves four but, let’s be real, that’s just a…
In the Where to Eat: 25 Best series, we’re highlighting our favorite restaurants in cities across the United States. These lists will be updated as restaurants close and open, and as we find new gems to recommend. As always, we pay for all of our meals and don’t accept free items. Italian, Tasting Menu Well…
Good morning. How are you doing? I’m compelled to ask. These are not easy days we’re marking. The news is relentless and largely grim, and it’s sometimes difficult to imagine a way forward, toward happiness and grace. You’re not alone, if that’s your state of mind. You’re one of many, and the best thing you…
Banana bread is, of course, a treat any time of year. But something about fall makes it feel like peak banana bread season. Maybe it’s because, after a summer of nectarines and peaches and cherries, we turn our attention to the steadfast banana. Maybe it’s because it’s finally cool enough to have the oven running.…
It’s not fall for Alicia Maher until she smells the warm spices from her slow-cooked squash dessert at her home in Los Angeles. As she sets up her ofrenda, an altar to honor her ancestors, she thinks about her childhood in El Salvador, where her aunts and grandmother took her to Tonacatepeque, a municipality of…
Good morning. A number of years ago, on a sunny afternoon in Melbourne, Australia, I ate a pork gyro, a species of gyro I had never encountered before. I’d grown up eating lamb gyros at Mr. Souvlaki on Montague Street in Brooklyn, but never pork ones. Maybe beef ones, too, occasionally. But mostly lamb: the…