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…
If you’re not preparing for the high holidays, this weekend might be a good one to prep some casseroles for dinners in the week ahead. We’ve pulled a baker’s dozen of casserole recipes that picky kids will probably-maybe love. I don’t think there’s one of them I wouldn’t freeze for later. Either way: Cook some…
Hello and welcome to Five Weeknight Dishes! It’s our first official newsletter, devoted to weeknight recipes for busy people who still want something good to eat. I’m Emily Weinstein, a Food editor at The New York Times, and every Friday I’ll send you those recipes, the food I want to cook at this moment and…
Brenda Beener’s family roots go back to New Orleans, and the food she grew up with — crayfish and shrimp, the bounty of the bayous and the Gulf of Mexico — did not prepare her for the day her husband announced, “I’m just going to eat plants now.” As the cook in the family, Ms.…
The 2011 Haynes was just Mr. Lockwood’s second vintage. Back then he was working full time at Failla doing a little bit of everything but specializing in vineyard management. The first three tiny vintages were produced at Failla, but then in 2013, when his daughter was born, Mr. Lockwood decided to focus on Enfield, which…
This cousin of tequila is handcrafted by farmers in small batches from the maguey plant, which takes 7 to 30 years to reach maturity. Photographs and Text by Brett Gundlock Sept. 6, 2018 Mezcal is a drink like no other. “El elíxir de los dioses” (the elixir of the gods) is a potent and largely…
MARSEILLE, France — The nearly 20-year-old images have entered French folklore: peasants, farmers and ex-hippies dismantling a rural McDonald’s, panel by panel, in what became a symbol of France’s resistance to American fast food. Today that aging newsreel is being played in sharp reverse. A group of workers and their union leaders in Marseille are…
Kenny Shopsin, the colorful proprietor of a fabled Manhattan restaurant where the menu is vast and the customer has never been king, died on Sunday at his home in the West Village. He was 76. His son-in-law Andrew Lampert said he had fallen last year and had had a series of health problems since. Mr.…
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.…