Advertisement Front Burner A new Patrón tequila uses older, traditional methods to imbue the spirit with a distinctive smokiness. Image CreditCreditSonny Figueroa/The New York Times Sept. 17, 2018 Mezcal appears to be teaching tequila a thing or two. For years, especially at the higher end, tequilas were becoming so refined that the spirit’s typical vegetal…
Before Norie Uematsu became a pastry chef, she waited all year for shave-ice season at home in Japan. Now, she decides when that season begins and ends. At Cha-an Teahouse, in the East Village of New York, Ms. Uematsu serves refreshing bowls of kakigori — the Japanese shave ice — as soon as the subway…
Advertisement Think of the sauce for Alison Roman’s seafood pasta as a very casual, one-pot bouillabaisse, infinitely riffable and ready in a fraction of the time. Image Fat tube pasta, such as paccheri or rigatoni, are great for catching every bit of sauce in this versatile recipe.CreditCreditMichael Graydon & Nikole Herriott for The New York…
Advertisement Bites At Ursa Minor, on Lopez Island, the menu relies heavily on the bounty of the island — but also on nontraditional ingredients. Image Grilled summer vegetables with nasturtium, goat yogurt and salmon roe at Ursa Minor on Lopez Island.CreditCreditTrevor Eiler By Christopher Hall Sept. 15, 2018 Three hours by car and ferry from…
Advertisement Trilobites Physicists took a deeper look at the Leidenfrost effect, which you’ve likely experienced when you’ve dripped water into a pan to test its temperature. Image A composite image showing the successive states of a single water droplet deposited on a hot plate, colored to indicate its rolling motion.CreditCreditAmbre Bouillant, Célia Boutilier & David…
Advertisement The Boba Guys chain has opened a Bay Area factory to produce the tapioca pearls that define the popular drink. Image US Boba Company is a new tapioca-pearl factory in Hayward, Calif., run by, from left, Andrew Chau, Bin Chen and David Fan.CreditCreditErin Lubin for The New York Times Sept. 14, 2018 The partners…
Advertisement City Kitchen The aromatic vegetable and its seeds beautifully flavor chops in this easy recipe. Image Pork fat runs through a mixture of onion and fennel in this quick-cooking recipe.CreditCreditKarsten Moran for The New York Times Sept. 14, 2018 While window-shopping in the West Village the other day, I had a sudden hankering for…
Good morning and welcome to Five Weeknight Dishes, brilliant ideas for busy people. This week’s recipes are full of flavors to love, the kinds of ingredients that make dinner come alive. Ginger and chiles! Feta and olives! Fish sauce and lime! Even — maybe especially — the pickled red onions that top the skillet chili.…
As rats scampered among trash cans by moonlight in Chinatown, a procession of tall and very good looking people started entering an old Italian restaurant on Baxter Street called Forlini’s. They walked past its grand wooden doors and moved right through the stuffy chandelier-lit dining room, where middle-aged customers looked up from their veal marsala…
Boon was spearheaded mainly by Palisa Anderson, Ms. Chanta’s daughter, who wanted to present food that spoke to her generation. On Boon’s daytime menu, the spicy Thai herbs and pork sausage come mixed into a plate of fusilli, and you can get your nahm prik makua — the spicy eggplant relish from northern Thailand —…