WHEN THE NEW York chef and restaurateur Angie Mar was developing the dessert menu for her new Manhattan restaurant, Le B — where she serves an opulent take on continental cuisine — she wasn’t interested in subtlety. “I always love excess,” says Mar, 41. “And when I think about a ’70s dinner party, I think…
In the Caribbean, the customary way of celebrating the holidays is with a thick and creamy cocktail made with several types of milk and brimming with rum. The drink varies from nation to nation — cremas or kremas in Haiti, coquito in Puerto Rico and crema de vie in Cuba, to name a few. But…
Hello and welcome to Improv Night. In this totally unscripted edition of Where to Eat, I spontaneously create an entire newsletter based on prompts that readers have emailed to wheretoeat@nytimes.com. (I did invite emails from people who will be visiting New York City during the holiday season, so maybe the questions aren’t totally spontaneous. But…
In this liminal space between Thanksgiving and December’s deluge of holidays, my tastes are confounding. Almost nothing sounds appetizing after weeks of talking and writing and thinking about hearty casseroles and sides and salads, followed by at least one full week of eating them. But there is one dish that caught my eye in this…
Like the annual grape harvest, each year brings a crop of provocative, entertaining and educational wine books. Here are four of the year’s best, along with a couple more well worth noting. Credit…Murdoch Books “How to Drink Australian” by Jane Lopes & Jonathan Ross (Murdoch Books, $60) This book from the American sommeliers Jane Lopes…
Holiday party drinks can take many forms: punch bowls, batched cocktails, a bathtub of bubbles, a tray of shots. What unifies them is a festal shared experience for guests to gather around. This year, keep the communal theme, but drop the one-drink-fits-all approach. “To me, hosting parties is really about making everyone happy,” said Estelle…
It’s always good to have low-work, high-payoff recipes up your sleeve for dinners that feel like little luxuries (which is more or less the ethos of our Five Weeknight Dishes newsletter). But they’re especially handy this time of year, when the snow is falling and friends are calling, yoo-hoo. Go ahead, invite them over for…
By Fiona Kerr The line for croissants forms early outside Lannan Bakery in the Edinburgh neighborhood of Stockbridge, where the self-taught baker Darcie Maher has been whipping up intricate pastries since the end of July. The name Lannan comes from a Gaelic word meaning “house,” and Maher’s choice of baked goods is intentionally nostalgic. Staples…
Mathew writes: Please order my wife to stop hoarding takeout sauce packets. They get scattered through our pantry in case someone wants to use them someday. No one ever does. But I get in trouble if she catches me throwing them out. These packets are trash at their inception, so there is something extra unseemly…
Red Lobster’s “irresistible” all-you-can-eat shrimp promotion has indeed proved hard to resist. The Ultimate Endless Shrimp deal has been so popular that it helped cause a drop in third-quarter profit for the restaurant chain, which had to raise the price to $25 from $20. Thai Union Group, which owns a large stake in the chain,…