I love the versatility of the unassuming cauliflower. In vegetable terms, it’s a blank canvas. That’s not to say it’s flavorless, but cauliflower’s relatively mild personality is ready to be transformed in combination with a vast number of other flavorful ingredients. Its nature is to absorb and comply. One easy and delicious way to prepare…
Good morning. The emails are starting to come in now from friends, the texts, the direct messages, the phone messages left in consideration and in haste: Just checking in about Thanksgiving. Had a couple questions. I imagine you do. We all do, even those of us who traffic in Thanksgiving for a living, who have…
When she moved from India to England in 1991, Asma Khan studied British constitutional law — but she could barely boil an egg. “I struggled a lot because I didn’t know how to cook,” she said. “England was a foreign land. Nothing was in my control. But I realized I could infuse my house with…
By virtue of its near constant appearance on Instagram, the pretzel bun on the burger at the Emily restaurants, as they are known, stands as a celebrity carbohydrate, and like all celebrities, it is both worshiped and detested. While it might seem that a bun would be the least politically contentious feature of a $26…
MELBOURNE, Australia — There is a certain sector of Australian dining that relies on trickle-down reputation — the idea that the prowess of one chef or flagship restaurant confers immediate status on every other related project. But rarely have I seen this concept contained within one restaurant, in one building. Kisumé, in Melbourne, is a…
For one of the most widely grown red grapes in the world, carignan is perhaps among the least known and most misunderstood. Most likely it originated in Spain, where it is known as both mazuelo and cariñena, but carignan is far more common in France, particularly in the south, where it has been grown in…
Certain types of wine seem incapable of winning popular acceptance. Riesling is one, particularly in its moderately sweet form. No matter how its devotees rhapsodize about its virtues, depth, versatility and complexity, most people seem to be immune to its charms. The same might be said for the cabernet francs of the Loire Valley, like…
It takes just minutes to whip up, and contains a mere six ingredients. But more than six decades after Dorcas B. Reilly invented the classic American dish of green-bean casserole when she worked in the Campbell Soup Company test kitchen, it remains a staple at Thanksgiving Day dinners across the country. Mrs. Reilly, who died…
The rise of Sichuan food in New York has made the past decade or two a glorious era for prowlers of Chinese restaurants. Chongqing chicken and mung-bean jelly proliferated as skilled chefs flocked to the city. But while the miles of dan dan noodles and mountains of Sichuan peppercorns have been exhilarating, they have tended…
Headliner Pomona Michael Vignola, who was the original executive chef at Henry at Life Hotel, and Rachid Abdelouahad, who was director of operations at Strip House and Blue Water Grill, among others, have joined forces to move into the underground space that was the clubby Beautique for a few years. The Midtown location was also…