Good morning. Mark Bittman is a freewheeling cook, a minimalist, open to improvisation. His recipes are often set-it-and-forget-it in style. If I were writing his biography, I’d title it “Largely Unattended.” Kenji López-Alt is the opposite: an exacting, scientifically minded kitchen authority who employs terms like “polysaccharide glue” to explain why, for example, his Parmesan-crusted…
During the 49 years that Estée Lauder worked at her namesake company, she oversaw the creation of a dozen scents and encouraged women to create fragrance “wardrobes” tailored to every occasion and mood. The brand’s Legacy Collection, which comes out on Feb. 1, revives five of Lauder’s creations with the help of Frédéric Malle (whose…
Fancy seeing you here. If you’ve only started reading “Where to Eat” in the last four months, then you may not know me: I’m Nikita Richardson, and I’m freshly returned from a stint on The Times’s Live team covering breaking news. (Thank you so much to Pete Wells for covering for me while I was…
In the doldrums of January, it can feel most natural to eat like the weather: beige foods inside to match the shades of taupe outside. But inevitably, when that little voice inside my head cries out for something green, there is one vegetable that comes to mind first: broccoli. Maybe because it’s a vegetable many…
We’ve been in comfort-cooking mode for a while now, and this last stretch of January really has us reaching for recipes that soothe and nourish. Soups and stews, yes, and generous casseroles, but also dishes that feel like effortless victories, filling the home with wonderful smells and making us do that satisfied, mmm-shrugging thing with…
As much as I worship the seasonal and the fresh when it comes to ingredients, there are a handful of canned products that are sacred in my kitchen. Coconut milk is one of them. The creamy yet dairy-free foundation of so many dishes, it adds its subtly sweet flavor and richness to countless curries and…
I’m a big breakfast person, but I don’t tend to eat it in the morning. To me, the magic of runny eggs with buttered toast or a piping hot bowl of creamy steel-cut oats is best enjoyed languorously at the end of the day, not in that semi-caffeinated fog typical of a weekday morning. I…
No profit grows, Shakespeare once wrote, where no pleasure is taken. And so in the tedious march of life, we find joy in small things: The rising of the sun. A fine glass of wine. The greasy snap of a well-dressed potato crisp. But soft! Not so fast. Life affords no simple pleasures, and even…
Hillary Sterling is home for dinner just three nights a week. The other nights, she works as the executive chef of Ci Siamo, a bustling restaurant in Manhattan, where her team serves the best bowl of braised beans I’ve ever had. Every day before the beans are served, Sterling, 45, tastes them, topped with a…
Headliner YAO From Canal Street to Wall Street, not so far in distance, sums up the ambition behind this new restaurant from Kenny Leung, a chef, and his business partner Thomas Tang. They established their first, August Gatherings, in Chinatown nearly 10 years ago with a Cantonese menu that had some creative twists. This time,…