After visiting The Times’s website to catch up on the news or read your favorite columnist, do you A) dash off to the rest of your day, or B) stop to have a virtual cup of coffee and conversation with other readers? Every month, tens of thousands of readers pause on our site to do…
Prune turns the big 20 this year — which is, we often joke, actually 140 when counted in fiercely competitive and fickle restaurant years, where one can go from sizzle-hot to morgue-cold in a New York minute. I’ve been reflective about making it this far, which is to be expected, but I’ve surprised myself by…
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. Thanks to its cool Pacific breezes and aggressively casual work force, San Francisco has become, fashion-wise, the Land…
Headliner Hanoi Soup Shop Just a couple of doors from their popular Vietnamese restaurant, Hanoi House, Sara Leveen and Ben Lowell are opening a compact all-day cafe serving classic noodle soups, sandwiches, salads and summer rolls. Ms. Leveen and Mr. Lowell took advantage of the new space, a former Mr Bing, to better accommodate customers…
Marsala isn’t having a comeback. The fortified Sicilian wine hasn’t gone anywhere. It’s probably sitting in your pantry, where you left it, if you even left it there at all. You may be aware that it’s a wine, or not. You might just as easily have taken it for a sauce, because of the dish…
If you ate at Spice Market before it closed two years ago, you may experience low-key but persistent flashbacks at Wayan, which set up shop in February on the east end of Spring Street in NoLIta. Again the flavors come from Asia and the methods, generally, from France. Again the far-off tropics are evoked through…
Times Insider explains who we are and what we do, and delivers behind-the-scenes insights into how our journalism comes together. On a recent Friday afternoon, a team of writers huddled in a test kitchen with exposed brick, soft lighting and high ceilings on Manhattan’s Lower East Side. The smell of fresh basil and the sound…
The extinction of plastic bags is coming, so you may as well prepare. Reusable Stasher bags are a silicone alternative to disposable zipper-locked sandwich and storage bags. The company makes them in a range of translucent colors in five sizes — pocket, snack, sandwich, half-gallon and 12-cup stand-up. All have press-and-seal closures and are suitable…
Suzanne Dumaine — a trained chef, recipe developer and writer — is flying solo at her own West Village grocery and cafe, Three Owls Market. She’s stocking the shelves with items that look to Italy, like pastas, cheeses, olive oils, sauces and a small selection of everyday food staples. Chickens raised in the Catskills are…
Sobaya, a Japanese restaurant in the East Village that makes its soba noodles and serves them in more than two dozen ways, has just introduced dried soba noodles to take home. The restaurant also sells a special soba sauce, with a soy-sauce base and plenty of umami, to toss on the needle-thin buckwheat pasta, served…