In “One Good Meal,” we ask cooking-inclined creative people to share the story behind a favorite dish they actually make and eat at home on a regular basis — and not just when they’re trying to impress. As the creative director and chief executive officer of Italy’s Pellicano Hotels group, Marie-Louise Sciò spends her summers…
Details
LONDON — When Zainab Bibi gave birth to her eighth and ninth children — twin girls — it was five days before she was well enough to be introduced to them. All she knew was that they had both survived the cesarean section and were healthy. At the hospital in Peshawar, Pakistan, she was given…
Details
It has been christened the marrot. In the past year, several prominent restaurant chains have added plant-based burgers, sausages and ground beef to their menus, embracing a growing consumer demand for vegetarian products that simulate the taste and texture of meat. But Arby’s is going in the opposite direction. Rather than invest in such alternatives,…
Details
When most urbanites begin looking for a second home, they dream of finding a pastoral landscape or beachfront place as a refuge from hectic city life. But Zachary Lara and Sonya Yu, who live in San Francisco, wanted something else: a foothold in a second city where they could find more creative energy. So they…
Details
The 52 Places Traveler The 52 Places Traveler faces a travel nightmare getting out of Brazil — and so rewrites the itinerary, spends 40-plus hours in transit and lands in the perfect place to recover: Mexico’s Costalegre. July 16, 2019 Video CreditCreditSebastian Modak/The New York Times I arrived at Luís Eduardo Magalhães International Airport in…
Details
Taking the jewel of Basque sheep milk cheeses, Ossau-Iraty, as its template, Murray’s Cheese has arranged to create their own with a cheesemaker in the valleys of the Pyrénées. The superb result, named Mistoa (meaning “mixed” in Basque), is made with some goat milk added to sheep milk, an unusual formula for the region. Hefty…
Details
Anya’s Apothekere makes an unusual fermented honey sauce in three flavors: garlic, onion and jalapeño. The nutty, sweet syrup picks up notes of each ingredient added, and the vegetables pieces are, in turn, sweetened. The peppery taste of the jalapeño kicks long after a swallow, whereas the garlic is more subtle, with a strong earthy…
Details
When Erika Chou and Tom Naumsuwan opened Wayla, a Thai restaurant with a garden on Forsyth Street about three months ago, they were also preparing a double storefront upstairs for a takeout shop. Little Wayla opened last week, offering an array of home-style dishes. “Tom wanted a place where he could serve the food his…
Details
KitchenAid, the company that manufactures the standing mixer of choice for many home bakers, has its 100th anniversary this year. And to celebrate, it is setting up a two-day pop-up showroom so visitors can see and try not just the mixers and their attachments, but other small and large appliances like toasters, blenders and ovens,…
Details
Food and eating figure into some of the whimsical interactive works by the American artist Mark Dion that now dot the Storm King Art Center’s more than 500 acres and museum in the Hudson Valley. Called follies, they’re small structures and sheds that the visitor can enter or peer into, like “Hunting Blind (The Glutton)”…
Details