When I’m craving a lunch that’s special but not fancy, or when lunchtime catches me by surprise, I head to the tiny restaurant Standard Fare in Berkeley. Run by Kelsie Kerr, one of the chefs at Chez Panisse who taught me to cook, Standard Fare is mostly kitchen; at lunchtime, customers turn the wide sidewalk…
Welcome to The Edit newsletter. Each week you’ll hear from college students and recent graduates about issues going on in their lives. You also may hear from me, Lindsey Underwood, editor of the newsletter. Sign up here to get it in your inbox. Before January, I hadn’t had a Krispy Kreme doughnut or Chick-fil-A nuggets…
Headliner Smorgasburg WTC A three-day trial run in November clinched this new Smorgasburg location in the shadow of the Oculus, in Lower Manhattan. More than 20 vendors are participating; most also have stands at the Smorgasburgs at East River State Park in Williamsburg, Brooklyn, on Saturdays, and in Prospect Park on Sundays. In the financial…
‘Aloha Kitchen: Recipes From Hawai‘i’ Image CreditSonny Figueroa/The New York Times When you think of Hawaii, you may imagine white sand beaches and palm trees. Those are nice, but a freshly fried malasada and a spam musubi are better. “Aloha Kitchen” (Ten Speed, $30) delves deep into the comforting flavors of Hawaiian cuisine, with a…
In the 1930s, Harry J. Hoenselaar was just another ham salesman in Detroit trying to find an edge. He spent his days handing out samples of honey-glazed ham and teaching drugstore clerks how to slice it for sandwiches. Although he was a master at knifing ham from the bone, he knew there had to be…
SAVE ME THE PLUMSMy Gourmet MemoirBy Ruth Reichl Spoiled for choice, Ruth Reichl frets over a major career choice. Should she accept her dream job as editor in chief of a magazine she has loved since childhood and risk becoming a corporate creature? Or stay put in her imperial post as restaurant critic for The…
Looking around Haenyeo’s dining room one night in early March, I thought maybe Jenny Kwak’s time has finally come. Her third restaurant, Haenyeo was about three months old and already filled with people who looked as if they’d been going there for years. It sits on a prime corner lot, on a stretch of Fifth…
CreditEmon Hassan for The New York Times CreditEmon Hassan for The New York Times Macaron or macaroon? Ladurée, the French confection company credited with the invention of the filled macaron, has come up with a new variation: chocolate-dipped. The company isn’t the first with this macaron treatment, but these are delicately wrapped in milk or…
Here’s a very complete Haggadah, the book that contains the texts for the Passover Seder, with the passages in English, Hebrew and transliteration. There are also sections adapted for children. And since the Seder is a meal, you’ll need recipes. There are 11 of them, not so traditional, for a Sephardic haroseth with dried fruit;…
