My old rule of thumb used to be that when I wanted to roast a big hunk of meat, I’d reach for my roasting pan to get the job done. With its deep sides and sturdy handles, the pan is easy to maneuver in and out of the oven, and is spacious enough to hold…
Sweet, meaty sea scallops are best in winter, and like many other luxury foods, they tend to appear in abundance during the holiday season. Though it doesn’t come cheap, the splendid sea scallop is exceedingly easy to prepare. To find the best product for your money, get yourself to a good fishmonger. Ask for fresh…
The high, dry, sunny Castilian plain in north-central Spain has been home to grape-growing and winemaking for eons. Yet the output from the region, now known worldwide as Ribera del Duero, is paradoxically one of the most modern expressions of Spanish wine. The pace of evolution was swift as Spain emerged from years of dictatorship…
Peter Boizot, who founded the international restaurant chain PizzaExpress, beginning in Britain, where he helped shape the country’s casual dining scene, died on Dec. 5 in Peterborough, England. He was 89. His death was confirmed by his sister and only immediate survivor, Clementine Allen. There were few indications in Mr. Boizot’s youth that he would…
Untimely deaths and the fallout from #MeToo drew many readers. They also flocked to stories on comfort foods and creations from Canada and western New York. Image Chicken francese a.k.a. chicken FrenchCreditLinda Xiao for The New York Times. Food Stylist: Monica Pierini. Comforting and easy recipes win with readers. Chicken francese, we’re looking at you.…
The deaths of Anthony Bourdain and Jonathan Gold, the continuing reverberations of the #MeToo movement throughout the restaurant world, comfort foods both savory and sweet — these were the subjects that drew the most readers to New York Times Food in 2018. Image Shrimp biryani cooked in an electric pressure cooker.CreditAndrew Scrivani for The New…
There are days in this mistletoed season of holiday parties and glittering storefronts, ring-a-ding-ding music tinny from speakers on the street, when my heart goes tight and all I want is an open-faced turkey sandwich with gravy and mashed potatoes, alongside a glop of cranberry sauce. It is neither a Thanksgiving meal nor a Christmas…
How do New York Times journalists use technology in their jobs and in their personal lives? Melissa Clark, a food writer for The Times, discussed the tech she’s using. This time of year, you test and write lots of recipes. What are your most important kitchen tools and tech products for doing your work? The…
If the usual evening out is dinner and a show, lately I keep having dinner at a show. At various theaters around town, I’ve had chili and cornbread, chicken in barbecue sauce, an Irish holiday meal, samosas, an eight-course tasting menu and chicken potpie. Pass the Tums and the Playbill, please. Food and theater have…
Good morning. We mined our data to come up with a list of the 50 most popular new recipes on NYT Cooking this year. I’m super-stoked to report that the top slot went to Julia Moskin’s recipe for chicken francese (above), an American-Italian interpretation of French cooking that you’ll find on restaurant menus all over…