Within a day, he and fellow chefs were working out of a hub in a culinary-school kitchen and a converted food hall at the University of Hawaii Maui College as part of relief efforts by nonprofit organizations, including the Common Ground Collective and Chef Hui (hui is “group” in Hawaiian). Farmers offered their crops; ranchers…
When I read about the opening of Port Sa’id on Hudson Street, I saw the words “D.J.” and “4,000 square feet” and braced for the worst. When a disc jockey plays in a restaurant that size, music enters a three-way race with the food and the conversation, and it almost always crushes them. Restaurant music…
Knee-deep in the improbably pink marsh water of the Camargue, on the southern coast of France, I shoveled fleur de sel crystals onto the shore into shimmering mounds, the same way that the sauniers, traditional salt workers, toiling around me on a hot July morning have been doing in that region since Roman times. Eric…
Headliner Frenchette Bakery at the Whitney Museum The airy space just to the right of the entrance to the Whitney Museum in the meatpacking district, which had been Danny Meyer’s Untitled, has been the purview of Riad Nasr and Lee Hanson, who own Frenchette restaurant and the Frenchette Bakery in TriBeCa, since November. Framed by…
Well, everyone, I’ve eaten a lot of cookies in the last few weeks, and I’ve had a good time doing it. But now I’m cruising into 2024 ready for food that’s lighter on the butter but still brimming with flavor. Maybe you’re in the same boat? If so, this week’s recipes are for you: five…
Have you resolved to expand your culinary repertoire in the New Year? Published late last year, “The Korean Cookbook” by Junghyun Park, the chef at Atomix and others in New York, and Jungyoon Choi, a chef and writer, provides nearly 500 pages of comprehensive illustrated coverage of hansik, or Korean food culture. It surveys history,…
Just as bone-warming but meatless is Kay Chun’s soy-braised vegetable jjim, a Korean vegetable stew. Inspired by kalbi jjim, Kay has replaced the beef short ribs with earthy cremini mushrooms, which add depth to the hearty potato, kabocha squash and radish braise, liberally seasoned with ginger and garlic. Serve it over rice for dinner one…
If abiding by resolutions were as easy as setting them, perfection would be attainable and the self-improvement section of the bookstore would be cobweb city. Still, self-reflection can be a rewarding exercise at the beginning of a new year. What better place to start than in the kitchen, where you have to spend at least…
Good morning. Hoppin’ John (above) is a dish of the South Carolina low country, peas and rice cooked together and often served on New Year’s Day as a wish for a prosperous, lucky future. (The peas are meant to represent coins. Some cooks throw a dime into the pot or place the coin under one…
It’s Saturday morning, and 2024 is two sleeps away. There are two ways to approach this last weekend of the year: party hearty, or quiet cozy. Either plan is excellent, and today’s newsletter is dedicated to meals that are perfectly suited for whichever type of New Year’s weekend you’d like. First up is Lidey Heuck’s…