The Irish have helped perfect, perhaps even invent, the pub as we know it. Storied Dublin locales like Gravediggers and Mulligans keep that tradition alive. The Irish culinary legacy, on the other hand, is still being rediscovered and refined. Dublin is where much of that reinvention is happening, powered by fresh seafood, pasture-raised meat, sharp…
By Eliza Shapiro Photographs by Victoria Will for The New York Times New York City has not always been a lobster roll town. Fifteen years ago, Ms. Povich set out to change that. She first learned to love lobster in the backyard of her grandparents’ house in Maine, which had a kosher kitchen but an…
Headliner Eataly SoHo This, the third Eataly in Manhattan, the ninth in the United States and the 49th worldwide, is more restaurant than food market. About half the 20,000-square-foot space, smaller than the Eataly locations in the Flatiron and financial districts, is taken up by a 200-seat dining room and bar, generously windowed, with a…
With their fluffy crumb and butter-glossed tops, Parker House rolls didn’t need Instagram to become a viral sensation. Ever since their debut in the 1870s, at the Parker House Hotel in Boston, they’ve been the “it” rolls of the breadbasket, as splashy a contribution to the pantheon of baked goods as the Cronut was more…
1. Ricotta Pasta Bake This recipe from Ali Slagle is a lighter, brighter answer to stuffed shells, and much faster to make, too. Serve with salad or easy green beans like these, with the recipe halved; the beans can roast on a separate pan in the oven alongside the onions and tomatoes for the pasta.…
I hate stunt food. You will not see me ordering a steak wrapped in gold leaf. I won’t do a caviar bump. I don’t care about that time you drank wine with a snake in it. Nor am I a fan of the Cajun turducken, which is a boned chicken wrapped in a boned duck…
Do you care more about how dinner rolls look in a basket, or how well they work for sandwiches the next day? Do you want to be able to pass off a frozen pie crust as homemade, or do you want picture-perfect crimping? In September, we gathered a big group of New York Times tasters…
How do you sift through Mexico City’s roughly 57,000 places to eat — more than twice as many as there are in New York City — and choose the most essential dishes? “In a city like Mexico City, how do you narrow it down? It’s insane. The exercise is absurd to begin with,” says Gabriela…
After he closed Cyrus, the Healdsburg, Calif., restaurant for which he’d earned two Michelin stars, in 2012, it took the chef Douglas Keane a decade to scout the dream locale for his new restaurant. Mr. Keane finally landed last year at a former prune-packing plant overlooking vineyards where the Russian River snakes through the Alexander…
Not enough Thanksgiving guests for a 12 to 16 pounder? There are other avian options to bronze in the oven and present with panache. There’s guinea fowl (above), a pasture-raised bird with luscious dark meat that’s not gamy, which is as easy to roast as a chicken. Season the interior with salt and pepper, tuck…