At the Nansense food truck, what makes the mantu, dumplings filled with beef, great are their ornaments: garlicky yogurt, oddly punchy and soothing at once, and a rubble of split peas in a rich korma of tomato paste and onions caramelized to a near burn.
Le Bernardin, a 32-year-old mainstay of Midtown Manhattan, has been named the best restaurant in the world by La Liste, a ratings organization based in Paris. The seafood restaurant shares that honor with Restaurant Guy Savoy, in Paris, the group said in an announcement on Thursday. It ranked 1,000 establishments. Though Le Bernardin was named…
Like putting away the flip-flops and taking out the boots, changing your cocktail wardrobe makes sense as winter nears. It’s easy to swap those martinis for darker, more brooding manhattans. But many more options are opened up by using amari, the rich, bitter, herbal European-style liqueurs — before-dinner aperitifs and after-dinner digestifs — that have…
IN THE PHOTOGRAPH, 16 raw yolks sit in a plastic ice-cube tray, each compartment brimming with albumen. Around the tray lie broken eggshells, cast off on a dimensionless blue surface. As a composition, it’s simple and striking, with saturated Jolly Rancher colors, the kind of image that pops on Instagram. But it doesn’t tell the…
The issue was peanut butter. No matter what form it took — creamy, crunchy, straight from the jar or smeared between two slices of bread — it caused Sunny Gold enormous anxiety. In fact, the gooey spread posed such a threat that during her first few years of recovery from binge eating disorder, between 2006…
“How much time do you have?” Minh Phan wanted to know, when I showed up at her restaurant in Los Angeles after hours. I was hoping to learn how she cooked the delicious rice I ate there about a week before. It was covered with curls of see-through pickles and little scoops of sticky, savory…
Good morning. I made enough turkey stock this year that I could freeze a few quarts for use this winter. The rest I used to make gumbo, employing the no-recipe technique I champion each Wednesday in this space. And if like many Americans you currently have turkey stock — or leftover chicken stock — on…
Image CreditPhotograph by Anthony Cotsifas. Styled by Jill Nicholls From left: Abigail Brown coati sculpture, $515, abigail-brown.co.uk. Asprey fox-head decanter, $3,300, (212) 688-1811. Louis Vuitton Les Petits Nomades flowers by Atelier Oï (scattered throughout), price on request, louisvuitton.com. Sam Tho Duong pearl and silver necklace, $26,400, gogotho.de. Kirk Maxson “Jack London Oak” sculpture, $3,000, eleanorharwood.com.…
I am severely allergic to gluten and also have a mild dairy allergy, and even though I’m a frequent traveler, it’s not always obvious to me which dishes have either (or both!) when I’m in a new place and eating unfamiliar foods. Dr. Alyson Pidich, the medical director of the Ash Center, in New York…
Tom Margittai, who with a partner rejuvenated the Four Seasons restaurant from autumnal senescence into a majestic — and, for the first time, profitable — three-star magnet for Manhattan’s power brokers, died on Friday in Santa Fe, N.M. He was 90. The cause was complications of heart surgery, Richard Tang, his spouse and only immediate…