A dozen roses would be challenged to compete with the delectable Sweethearts Cake from Nick Morgenstern, the ice cream wizard. A raspberry-dusted slather of gossamer whipped cream covers a half-cylinder of Madagascar vanilla ice cream, set on raspberry sponge cake for a snowy, edible Quonset hut. Hearts of tart red fruit jam show up in…
Substituting vegetables in traditionally meat-centric dishes is one of my favorite hacks — whether mushrooms for beef, zucchini for shrimp, or, as in Kay Chun’s new take on Filipino adobo, eggplant for chicken. It’s a brilliant swap: The eggplant stays just firm enough to hold its shape, but gets suffused with the tangy flavors of…
New York City has its bodegas. The South has its gas stations. When you stop for motor oil in Mississippi, you can also grab fried chicken on a stick. In North Carolina, you can buy a steamy bowl of pozole along with a batteries and a five-pound bag of White Lily flour. There might be…
Tanya Sichynsky likes to collect restaurant menus, and she even has a few of them framed on the walls of her apartment in New York. The menus she displays represent a few of the dinners she had during meaningful moments in her life. Priya Krishna wrote about menus as a French major in college. For…
Good morning. Time was, a goodly part of my correspondence was with readers annoyed with me or with The New York Times for publishing recipes calling for ingredients unavailable to them, either for reasons of geography or because they didn’t wish to stray beyond the aisles of their local supermarket. Online shopping and better supermarkets…
Today’s newsletter is all about recipes that take the flavors of one beloved food and apply them to something else, creating a dish that’s both familiar and novel. What can we say? It’s the end of January, we’re a little stir-crazy and we love a bit of fun in the kitchen. First up: Ali Slagle’s…
Marea, the plush Italian seafood restaurant on Central Park South, reopened last fall with subtle renovations to repair flood damage. Now the restaurant is embarking on a bigger change, joining another of New York’s premier restaurant groups to expand what it calls “the Marea brand” worldwide. Marea’s owner, Altamarea Group, founded by Ahmass Fakahany, has…
The origin story of one of Peru’s most popular desserts is almost as romantic as its name — suspiro a la limeña, or “the sigh of a lady from Lima.” More than a century ago, the story goes, the wife of the poet José Gálvez Barrenechea made him a custard similar to dulce de leche…
Gary Weinstein, a retired lawyer, has lived in Manhattan for 30 years, and for most of that time, he has used his oven for storage. “It stares at me with mockery,” he said, gesturing to the forsaken pans inside. His relationship with his microwave, however, is far more collegial. Mr. Weinstein relies on it to…
More than a decade ago, when Ryan Guererri was in his early 20s, he became obsessed with craft beer. As breweries rolled out a nonstop roster of new products, he bought hundreds of different beers, from bitter I.P.A.s to strong Belgian ales. “It was exciting trying everything,” said Mr. Guererri, who is now 35 and…