Headliner Yakitori — grilled, skewered chicken tidbits — is the Japanese food of the moment in New York, with new places like Nonono opening at a steady clip. It is usually considered casual pub-style izakaya food, but at Toriko NY, a West Village branch of a collection of restaurants in Tokyo and Osaka, it becomes…
Good morning. Time of wonder, Robert McCloskey called it: summer defined by place and weather and light. You might get a good peach out of it, some terrific corn, a few excellent tomatoes. I’ve had a lot of those, these last few weeks, and it’s made for maybe the best no-recipe cooking of the year.…
It’s a joy to have a favorite dish at a favorite restaurant. I have them all over town. There’s a change in the weather, something clicks in my brain and I want to go, right now, to Chez Napoléon on 50th Street to eat leeks vinaigrette, or to carve into a mutton chop at Keens.…
If you’re setting up home for the first time, equipping your kitchen is one of the biggest challenges you’ll face. Knowing which appliances to invest in can be difficult – which ones will you get plenty of use from and which will turn out to be a waste of money? If you’re going to buy…
Advertisement Front Burner “Ciderhouse Cookbook” teaches you how to press some of your own, and how to use it in many dishes. Image CreditCreditSonny Figueroa/The New York Times Sept. 4, 2018 Let’s say you have no intention of pressing your own cider. This new book from Jonathan Carr, whose family owned a farm in Ireland…
He went on a whim at first, David Williams said, just booked a flight from New York City, where he lives, to Springfield, Ill. He took his camera and giant flash to the Illinois State Fair. This was last summer, between freelance assignments, and the start of a project that Mr. Williams, 29, says will…
Advertisement The chef Fany Gerson’s holiday feast is born of her Jewish heritage and Mexico City upbringing. Image While on the surface Mexican and Jewish cooking couldn’t be more distant, they are both “very tradition-rooted, very proud, very family-oriented,” said Fany Gerson, who grew up in Mexico. “Both Mexican and Jewish cultures are very soulful.”CreditCreditPhotograph…
Advertisement Choosing a more affordable cut doesn’t mean you have to miss out on flavor. Just ask Alison Roman. (She asks her butcher.) Image A cut of steak that doesn’t break the bank, a salsa verde made from leafy greens, and some potato chips, of course: your next weeknight dinner.CreditCreditMichael Graydon & Nikole Herriott for…
Advertisement Front Burner A family’s sauce line ranges in spice from deeply punchy to closer to pesto. Image CreditCreditSonny Figueroa/The New York Times Sept. 4, 2018 Mavis Davis, her niece Debra Sandler and grandniece Kiah Sandler, all of whom have roots in Trinidad and Venezuela, have formed a company with the expertise of a chef,…
Advertisement Front Burner Sam Edwards lost his smokehouse after a fire two years ago. Now, friends have helped him cure Surryano ham. Image CreditCreditTony Cenicola/The New York Times Sept. 4, 2018 Time to sharpen that chef’s knife, santoku or slicer. It’s the only way, for now, to take advantage of the newly released cured ham…