Drink-specific cocktail glasses are nothing new — who doesn’t recognize a rocks glass? — but the Austrian glassware company Riedel has taken it a step further, consulting with Zane Harris, a cocktail specialist, to fine-tune the details for each of the six shapes in a new line. The glasses follow classic contours, yet also take…
John Donohue, a former editor at The New Yorker, has a talent for the visual image, not just the written word. He has been sketching New York restaurants for several years, and selling the drawings. Now he has assembled more than 100 of them in a book covering all five boroughs, with places like Cafe…
In “One Good Meal,” we ask cooking-inclined creative people to share the story behind a favorite dish they actually make and eat at home on a regular basis — and not just when they’re trying to impress. To put it mildly, the life of a ballerina does not leave much time for a grand sit-down…
Paul Carmichael, the chef at Momofuku Seiobo in Sydney, grew up in St. James Parish, Barbados, on the west side of the island. His mother woke early on Sundays to prepare the lunch they’d eat after church. One of his favorites, he told me recently: lamb, the meat folded into a cast-iron pot, marinated in…
Good morning and welcome to Five Weeknight Dishes! Have you heard that we published a little story about the Aperol spritz? A story that suggested that the drink is, ahem, overrated? Drink what you like, of course — the story says that — but there are many delightful ways to spritz at home after work,…
Image Julia Moskin’s classic French toast.CreditJessica Emily Marx for The New York Times Susan Spungen’s almond berry layer cake.CreditCraig Lee for The New York Times Samin Nosrat’s buttermilk-marinated chicken.CreditJessica Emily Marx for The New York Times A Boulevardier.CreditCraig Lee for The New York Times
An artichoke is not a vegetable. It is a flower, or it would be, if it were allowed to bloom. At the stage we eat it, before the bright purple blossom emerges, the artichoke is actually a fat, succulent bud. There are many types, some the size of an egg and others as big as…
I used to have a hard time getting excited about ground turkey. In my mind, it was a more healthful but less flavorful substitute for ground pork — a compromise, not a craving. Then this dish came along and proved me wrong. When I first started making this stir-fry, I used ground pork as the…
In the coastal city of Lima, street art is plastered on many of the weathered colonial buildings in the bohemian barrio of Barranco, the neighborhood where the celebrated chef Virgilio Martínez reopened his world-famous Central restaurant last June. [How coveted is a table at Central? Some people build their trips around a reservation there.] “It…
When I was growing up in the 1970s, wines were frequently advertised on television and radio, especially the wines of Bolla, a giant producer in the Verona region of northeastern Italy. The wines Valpolicella, Bardolino and Soave became well known and highly popular, especially the Soave, or, as the announcer would croon, “Soave Bolla.” [embedded…