Day to day, Julie Goldberg eats in a manner that could be described as “exceedingly normal.” She finishes her salad. She does not eat her pizza crust. You’d have no idea that Ms. Goldberg, 38, is a competitive eater in training to eat, if not the most hot dogs in history, then the most hot…
For a long time, I thought of Lior Lev Sercarz as the chef who got away. After moving to New York from France in 2002, he held prime spots in Daniel Boulud’s organization, first as a cook and sous-chef at Daniel for four years, followed by two years in charge of the catering kitchen. For…
Opening Kappo Sono “Elevated” has become the word of choice lately to describe restaurants. But for a truly elevated kaiseki experience, take the lift up to the sixth floor of a Union Square building where the chef Chikara Sono, who was an owner of Kyo-Ya (now closed) in the East Village, presides over a 12-seat…
The older I get, the more I love the Fourth of July. (This might be because, as a kid, I cared about only the promised pyrotechnics: fireworks, sparklers, kissing my seventh-grade crush on the Ferris wheel at the county fair.) When the calendar flips from June to July, it activates some sort of happy Pavlovian…
Every summer I seize on one ingredient early on, my culinary song of the summer. As of now, watermelon is it, and there are no other challengers. Cut it up for salads with feta, tomatoes or pineapple! Blend it into frozen daiquiris! Use it to make chaat! Or just eat it by the slice, juicy…
In the dimly lit dining room of Caesar’s, just south of the U.S.-Mexico border, Efraín Montoya stood beside a table draped in white cloth, tossing whole romaine lettuce leaves in an intensely pungent, creamy dressing, before topping them with garlicky, golden croutons. Above the checkered floors of the dining room hung a large portrait of…
Let us now praise the lettuce wrap! Depending on what you fold inside, the frilly green leaves can make hand rolls without the rice, sandwiches without the bread or tacos without the tortillas. Who needs forks in the summer? Cybelle Tondu’s new recipe for ground turkey, shiitake and cashew lettuce cups combines salad with stir-fry…
In 2022, organics accounted for 15 percent of all fruit and vegetable sales in the United States despite being far pricier than conventional produce. But with today’s high grocery bills, even some committed organic shoppers are agonizing over which blueberries to buy and wondering: Is organic really worth the cost? Here are some facts to…
Watermelon is the fruit of summer. In the United States, it’s more popular than cantaloupe, honeydew and all other melons combined. It’s good for your body, too, especially on a hot day. Here’s a rundown of watermelon’s healthiest qualities, plus some cool and delicious recipes from New York Times Cooking. It’s hydrating. “Watermelon” is a…
Freeze a hot dog until it’s solid. That’s the first step to cooking one, according to a video published last month and now viewed tens of millions of times. The icy cold hot dog is then shaved with a vegetable peeler and air-fried into bouncy curls. In other videos, hot dogs have undergone more extreme…