I woke up to the braying of donkeys. Opening the window to morning air perfumed by wisteria and honeysuckle, I could see the herd — 16 sweet-eyed animals in all — grazing by the olive groves of La Pescaia, a country estate turned idyllic inn that embodies a fantasy of pastoral happiness for me: life…
Here in Rías Baixas, the Galician home of albariño in northwestern Spain, the most typical answer to a direct question is, “It depends.” It’s not that Galicians are noncommittal or hedging their bets. It’s more that they are aware of the complexity of many situations and don’t want to overly simplify matters. That’s why if…
Sound the Recipe Matchmaker alarm, because we are so back. Last week, I asked you to send in your hyper-specific recipe requests so that I could pair you with some dishes from the New York Times Cooking database, and, as ever, you delivered. If I didn’t respond below to your request, fear not! I read…
Food prices continued to moderate in July, with costs for eggs, milk and chicken declining. But overall costs picked up slightly over the month, underscoring how stubborn price pressures have been. The cost of food rose 0.2 percent in July from the prior month, a slight increase from 0.1 percent in June, according to data…
Companies that sell food and other household staples — many of which have reported increased profits in their latest quarterly earnings — are weighing their next moves on prices as inflation cools. Food prices have gone up at a faster rate than other consumer goods over the past year, and it’s unclear when prices will…
The most sweltering part of summer is the time to reach for the coolest of cool produce — the cucumber, of course. Long prized for their thirst-quenching, sweat-stanching properties, cucumbers are a hot-weather balm all over the world, making their way into chilled soups, fresh salads and juicy sauces, or simply eaten out of hand,…
Here’s another crowd-pleaser of a recipe starring something yellow: Millie Peartree’s Southern fried corn, which cooks up glossy and fragrant, dotted with bits of roasted red pepper and crisp nuggets of bacon. The bacon makes this hearty enough to serve as a light main course, perhaps paired with Samin Nosrat’s salad-e Shirazi, a Persian cucumber,…
Pizza in New York is a lot like certain calculus problems (or that one scene in “Mean Girls”): The limit does not exist. We will never reach peak pizza, barring some pizza-related disaster. Which brings us to this year’s State of Pizza, my second annual update on the latest pizza goings-on across this big, beautiful,…
Headliner The Bazaar by José Andrés The chef and restaurateur José Andrés’s Bazaar rubric has permitted him to explore many possibilities: tapas, Spanish fare and twists on American dishes like cheesesteak in Washington; a beefier menu at Bazaar Meat in Chicago and Las Vegas; and now in New York, a meeting of Spain and Japan.…
On March 15, 2020, the pandemic forced the chef Dominic Piperno to close Hearthside, his then-two-year-old restaurant in Collingswood, N.J. When he reopened it six months later, industrywide staffing shortages meant he could operate only four days a week. During that period, he noticed what seemed like “a better lifestyle for everybody,” he said. In…