To most of this bakery’s millions of devotees, the idea that its “Steak Bake” could be “lifted” lies somewhere between folly and heresy. It brings diced beef, gravy and crisp puff pastry together in perfect harmony. It cannot be improved, or ameliorated, or heightened. It has already attained its highest form. Its popularity attests to…
Hello! Mia here, filling in for Sam, who returns on Sunday. To channel a bit of his sageness, I hope you’ve found little moments of rest and relief this week — this hurtle to the end of the year can be a lot. Can I share a secret with you? (She said, to millions of…
Mr. Granger had an early interest in food, bringing his parents a “silver service” of breakfast in bed from the age of 5 and working his way through magazine recipe cards, before turning his attention to the food writers Elizabeth David and Margaret Fulton. He feasted on Melbourne’s richly diverse cuisine, eating dim sum with…
Mexican bakeries begin their preparations for Día de los Reyes Magos, or Three Kings Day, weeks before the holiday’s Jan. 6 arrival. At La Monarca Bakery & Cafe in Los Angeles, bakers have been mixing and freezing bread dough since early December for the celebration’s signature treat: rosca de reyes, or three kings bread. For…
When Melissa Ventosa Martin, the founder of the online marketplace Old Stone Trade, and Patricia Voto, the designer and founder of the women’s wear line One Of, were introduced by a mutual client this past spring, the two felt an instant kinship. “I immediately DMed her on Instagram — very professional,” said Ventosa Martin, a…
Few things cause whiplash quite like the list of things you resolved to accomplish a year ago, written in a postholiday haze of euphoria and optimism. Around this time last year, I outlined my own 2023 kitchen resolutions in this very newsletter. I resolved to cut down on restaurant meals, stop skipping breakfast and cook…
“I put potato chips on the potato tart because, why not?” It doesn’t take a lot for Melissa Clark to sell us on a new recipe — she is Melissa Clark, after all — but when she said that bit about her new crispy potato and sour cream tart to the New York Times Cooking…
For this week’s edition of the T List, we’re looking back on the dishes and food trends we featured this year, from our lists of the 25 essential plates to try in Mexico City and Paris to recipes for professional-chef-approved holiday hors d’oeuvres. We hope the pieces below might inspire your own projects in the…
Hi there! Mia here, your trusty New York Times Cooking newsletter editor. I’m filling in for Melissa today and for Sam on Friday while they’re on vacation, and I’m chock-full of cookies — specifically the giant choco chunkies from Samantha Seneviratne’s new cookbook — and sparkling apple cider. Let’s do this! Maybe it’s my California…
No one can predict with certainty what we will eat and drink in the new year, but multitudes try. As my own end-of-the-year ritual, I sift through an avalanche of predictions from big food companies, PR firms, restaurant groups and market researchers. And then I get on the phone, interviewing the best prognosticators in the…