Fournos Theophilos, a new Greek market and cafe, had an unlikely beginning. It started as a partnership between George Korres, a pharmacist, and Nikolas Paschalakis, a computer expert, who wanted to showcase Greek food with a contemporary twist. They have hired two chefs originally from Greece, Yannis Tsiakos and Dionisis Liakopoulos, to accomplish that goal.…
You know that famous saying about taking one thing off before you leave the house? I think of that often when I’m cooking. My general rule is that unless an ingredient truly adds something to the experience of eating the dish, it has to go. I’ve tested enough recipes in my day to know whether…
Good morning. There’s a little bite to the morning air these days, at least in the part of the world I call home. It calls for hot coffee below the predawn velvet sky, and something sturdy to eat before work and school and projects and appointments and sports and friends and theater and art keep…
This past August, Jean Touitou, the founder of the influential Parisian clothing label A.P.C., and his son, Pierre, a chef, cooked a feast together for family and friends in Jean’s new holiday compound on Pantelleria, the craggy, volcanic Italian island between Sicily and Tunisia. They followed a recipe from Jean’s Tunisian mother, Odette, for molokhia:…
In 2012, Dr. John Ioannidis, the chairman of disease prevention at Stanford, published a study titled “Is Everything We Eat Associated With Cancer?” He and a co-author randomly selected 50 recipes from a cookbook and discovered that 80 percent of the ingredients — mushrooms, peppers, olives, lobster, mustard, lemons — had been linked to either…
Every weekday, shortly after 11 a.m., a line forms at the Broadway and 38th Street location of Sweetgreen, the eco-conscious salad chain. By noon, the line has usually tripled in size. It often takes more than 15 minutes to get to the front. The scene is similar at the Chop’t at 41st and Broadway, or…
When I first discovered Elda in off-the-summer-tourist-trail Biddeford, Me., I was surprised. It seemed like a restaurant that belonged on Manhattan’s Lower East Side, or at least in Portland’s bustling restaurant scene, 25 minutes up I-95. Immediately, I sent a note to a friend who grew up in a similarly sleepy town near Portland. “What…
Hello again, and welcome to Five Weeknight Dishes. I’m finding myself in the mood for chicken — roast chicken in particular, something juicy and salty and soul-anchoring. One of my absolute favorites from NYT Cooking is on the list below, Melissa Clark’s sheet-pan chicken with arugula, yogurt and potatoes. I fell back on a lot…
When you head to the fish market, you may find small thin fillets of flounder, fluke, sole or plaice, or thick halibut fillets. As different as they may be in size, they are all related, part of the flatfish family — and delicate, mild and sweet tasting, with tender white flesh. They are aptly named,…
Most pantry pasta recipes assume that you have a pretty bare larder. Made entirely from ingredients you’re likely to have on hand, the recipes are usually some minimalist combination of garlic, olive oil, bread crumbs, chile flakes, and possibly anchovies or Parmesan, or both. Delicious, absolutely, but not reflective of the breadth of even a…