Advertisement Front Burner Wild Alaskan Salmon Jerky from Fishpeople comes in four flavors. Image CreditCreditSonny Figueroa/The New York Times Sept. 10, 2018 Salmon jerky has long been a staple in the Pacific Northwest, and it has made its way to the snack aisle, even with jerky for pets. A newcomer to jerky is a company…
Advertisement Front Burner The ‘Sweet Home Cafe Cookbook,’ from the Smithsonian National Museum of African American History and Culture, has old favorites and modern fare. Image CreditCreditSonny Figueroa/The New York Times Sept. 10, 2018 The spacious, informal Sweet Home Café at the Smithsonian National Museum of African American History and Culture in Washington, D.C., offers…
Advertisement Front Burner At Bar Moxy in Midtown Manhattan, a vending machine serves ice cream. Image A vending machine offers soft-serve ice cream to visitors at the Moxy Hotel in Midtown.CreditCreditCaitlin Ochs for The New York Times Sept. 10, 2018 For a sweet pick-me-up almost any time, there’s soft-serve on demand at Bar Moxy in…
Good morning. I wrote a column about Chinese food for The New York Times Magazine this week, and accompanied it with a recipe for velvet fish with mushrooms (above) that I think you ought to make just as soon as you can. It’s delicious and addictive and offers the benefit of rewarding repeat preparation with…
Advertisement Front Burner This lunch box from Jean-Georges Vongerichten, available at the Mark Hotel, holds a sandwich, grapes and sparkling water. Image A fashionable lunch for Fashion Week.CreditCreditJeenah Moon for The New York Times Sept. 8, 2018 A cunning reusable lunch box from Jean-Georges Vongerichten may be as chic as the latest Vuitton for Fashion…
Advertisement Bites The plant-based menu at Root & Bloom, a new spot in the Elmwood Village neighborhood, is delicious and quirky. Image A French onion soup with vegan provolone and croutons at Root & Bloom, a vegan restaurant in Buffalo, N.Y.CreditCreditSarah Sendlbeck By Charu Suri Sept. 8, 2018 “Did someone order a Sweet Sadie?” asked…
Advertisement City Kitchen Celebrate the end-of-summer harvest with this simple dish that highlights sweet peppers and cherry tomatoes. Image This angel hair pasta with peppers, tomatoes and ricotta salata is made for sweltering days.CreditCreditKarsten Moran for The New York Times Sept. 7, 2018 It may be September, but the weather is still taking cues from…
Advertisement A Good Appetite A glut of end-of-season fresh bay leaves inspires an easy weeknight chicken recipe. Image Boneless chicken thighs, marinated with bay leaf, mustard seeds, orange zest and Worcestershire sauce, are roasted, then paired with an orange-parsley salad.CreditCreditAndrew Scrivani for The New York Times Sept. 7, 2018 Herbs flourish under adverse conditions. I…
From a scientific standpoint, our rejection of bugs as food is illogical. Insects share many characteristics with crustaceans, which are coveted and esteemed; both are members of the phylum Arthropoda. David Foster Wallace, in his 2004 essay “Consider the Lobster,” noted that “lobsters are basically giant sea-insects,” with a footnote citing Maine slang for lobsters:…
Advertisement One Good Meal The fashion designer returns to his mom’s staple dish, which contains an unexpected secret ingredient, again and again. Image Jason Wu in his TriBeCa apartment.CreditCreditPaul Quitoriano By Nick Marino Sept. 7, 2018 In “One Good Meal,” we ask cooking-inclined creative people to share the story behind a favorite dish they actually…