A jar or can of Thai curry paste is a pungent gateway to so many excellent weeknight meals. Mixed with coconut milk and simmered with vegetables, tofu or meat, it’s one of those ebullient pantry hacks that breathes extra life into any ingredient it touches. Naz Deravian’s new recipe for panang curry (above) starts with…
Good morning. Remember when you weren’t that good at this business of preparing food for yourself, your family, your friends? It might have been when you were just a kid and didn’t know much more than how to heat a bagel in the toaster oven or to prepare an extra-dark glass of Ovaltine. It might…
The seaweed-wrapped leek fondant circle, sitting on a generous pour of pea-green wild herb sabayon sauce and topped with yellow and red flower petals, made for a colorful (and tasty) contrast to the gray November skies visible through the arched windows at F.P. Journe Le Restaurant. One of Geneva’s newest gastronomic additions, the restaurant opened…
For something more substantial — though we would gladly make dinner out of appetizers, to be clear — Kay Chun’s recipe for pernil-style chicken thighs applies a garlicky, oregano-and-citrus rub to everyone’s favorite cut of chicken for a super flavorful sheet-pan dinner. (Vegetarians or vegans will want to check out this robust vegan jackfruit pernil,…
In October, on the second floor of a former spinning mill in east Belfast, the visual artist and author Oliver Jeffers, 46, hosted a candlelit dinner for a group of Irish and Northern Irish artists and friends. The Portview Trade Centre, as the building is called, stopped producing textiles in the 1970s and is now…
Every December, as I think back on the wines I most enjoyed over the course of the year, I wrestle with the word “best.” What does it even mean? The best tend to be the most memorable, wines that not only offer great pleasure but perfectly fit the circumstances of their consumption. With that in…
Good morning. Hanukkah got underway last night; Christmas is looming and Kwanzaa’s right on its heels. In less than a month we’ll be in 2024. It’s the season of holiday parties. Be in good cheer. The celebrations come for you at the office, if you work in an office: beers and jalapeño poppers at Seamus…
There is a cheese that may stand alone. In proud fetidness, that is. Rory Stone, a 59-year-old cheesemaker at Highland Fine Cheeses in Scotland, has been overrun with orders for a washed-rind cheese called the Minger, which he is billing as the most putrid-smelling cheese in the world. “Everybody is still asking for samples, and…
Hi, it’s me, Becky, filling in for Pete this week! Winter in New York is the season to embrace unabashed corniness. If you’re visiting for the holidays, you really should do the most obvious things: the Rockettes, the Rockefeller Center tree, the Dyker Heights Christmas lights and stopping to watch ice skating at every opportunity.…
Growing up, when I would visit my Abueti, she would often greet me with a little sheet pan of freshly crisped chicharrón, pulled from a small hunk of pork shoulder that she would roast in the toaster oven in her New York City apartment. (The regular oven is for storage. If you know, you know.)…