The split is difficult but amicable, they say. The couple have a son, Noah, who is 13. Mr. Zimmern is bracingly frank about where his marriage went wrong. They met 18 years ago at a cookware store in Minneapolis and married two years later. He was leaving the restaurant business and starting a career in…
Advertisement A long stint in a lot of oil transforms the green into something totally different — or maybe its truest self. Image Pkaila, a Tunisian condiment made by frying spinach until it becomes almost black in color, inspires this halibut and chickpea dish. CreditCreditAndrew Scrivani for The New York Times By Yotam Ottolenghi Sept.…
The chef Todd Richards remembers the fish fries that his mother hosted for their family in Chicago: The gatherings would spill into the street from their front yard. Tables packed with platters of cornmeal-crusted fried catfish, hand-cut fries, bottles of beer, homemade hot sauce and plenty of lemon slices sat waiting for waves of guests…
Considering the history, the influence, the depth and the sophistication of Iranian food, it has always seemed unfair that New York City has so few places to eat it. Unfair to the cuisine and unfair to would-be eaters. If you want a symbol for the state of the cuisine in New York City, Taste of…
When we talk about chicken, images of McDonald’s breaded sandwiches may easily come to mind. This is expected, especially now that frying is undoubtedly one of the most common ways to cook chicken. And this is true whether you are in the Philippines or the United States. Of course, deep fried chicken is tasty, but…
Their flagship was always the Spotted Pig, the only one of the restaurants that Mr. Friedman still owns. (In August, he closed White Gold Butchers on the Upper West Side.) In June, Ms. Hamilton, a longtime friend of Mr. Friedman’s, shocked many people in the food world when she announced she would be taking over…
Advertisement Front Burner Thread & Whisk’s Bloom tote — attractive and insulated — is designed to carry a container or two of food. Image CreditCreditSonny Figueroa/The New York Times Sept. 10, 2018 Some serious design work has gone into these bags for carrying containers of food and bottles of drink. The line is called Bloom…
Advertisement Front Burner The Vienna Cookie Company makes Linzer cookies in myriad flavors, with options that are gluten- or nut-free. Image CreditCreditSonny Figueroa/The New York Times Sept. 10, 2018 In the hands of Heidi Riegler, the baker and owner of Vienna Cookie Company in Baldwin, N.Y., the classic jam-filled Linzer cookie has become a panorama,…
Advertisement A trio of recipes that feature edible insects including locusts, silkworm pupae and ant larvae. Image Clockwise from top: crickets, Manchurian scorpions, Japanese hornets, black ants, vespula flaviceps (Japanese wasps), silkworm pupae, palm weevils and locusts from the pantry of Joseph Yoon at Brooklyn Bugs.CreditCreditDavid Chow By Alexandra Ilyashov Sept. 10, 2018 “We’re quick…
Advertisement Ori Menashe and Genevieve Gergis, of the restaurants Bestia and Bavel in Los Angeles, talk about their food, their partnership and celebrating the Jewish holidays. Genevieve Gergis and Ori Menashe in the kitchen of Bavel.CreditCreditAdam Amengual for The New York Times Sept. 10, 2018 For 364 days of the year, Ori Menashe, the self-taught…