They started a war in 15 minutes. At 1:43 p.m. on Aug. 19, Bruno Cardinali, a marketing executive for Popeyes Louisiana Kitchen, got a WhatsApp message from a colleague: That morning, one of Popeyes’ fast-food rivals, Chick-fil-A, had tweeted what appeared to be a thinly veiled critique of the new fried chicken sandwich that Popeyes…
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El Espace is a column dedicated to news and culture relevant to Latinx communities. Expect politics, arts, analysis, personal essays and more. ¿Lo mejor? It’ll be in Spanish and English, so you can forward it to your tía, your primo Lalo or anyone else (read: everyone). When Claudia Mendoza was growing up in the Washington…
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Autumn is near, and these dwindling summer days makes me want to gather up all the sweet ripe produce possible, before it becomes a distant memory. With the weather still sunny and fair, many summery offerings are still available. Some, like tomatoes and peppers, are at their peak. The last of the corn is still…
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Alongside PSLs and leggings, a fleece jacket used to be a key part of the Basic Student starter pack. Now, the fashion industry is claiming it as its own. Indie designer Sandy Liang was the first to adopt the look back in 2015 with her Insta-famous outerwear, but the trend is peaking. Philip Lim, Fendi,…
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When extra-virgin olive oil arrived in American kitchens around 1980, a set of myths came with it. You can’t use it for everyday cooking. You can’t use it for deep-frying. You must hoard your best stuff and bring it out only for occasional drizzling. None of those turns out to be true: Olive oil is…
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Hi, guys! I’m Margaux, an editor here at NYT Cooking, and I’m filling in for Emily while she’s making paella on the beach in Martha’s Vineyard (#lifegoals). My littles start school on Tuesday, and while I’m excited for all of the things they’ll learn and the friends they’ll make, I am not looking forward to…
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Two Bengali snack carts face off on this corner of Jackson Heights, Queens. Each claims one side of a 24-hour Duane Reade, a rare bland spot in the throng of storefronts promising South Asian sweets and back-room lunch buffets basking in steam. Tong was the first to open, a year and a half ago, followed…
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For as long as Brad Johnson can remember, he has never been able to sleep more than six hours a night. Most nights, he sleeps even less. Mr. Johnson, 63, always wakes without an alarm clock, feeling rested and ready for the day. “If you paid me $100,000 to sleep eight hours tonight, I couldn’t…
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Breaking from Julia Child isn’t easy — except when it comes to ratatouille. For most other French classics, I’ll do whatever Julia, the doyenne of French cuisine, commands, down to blanching, peeling and seeding that very last tomato. But after spending one too many August afternoons glued to the stove, patiently ministering to each separate…
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The British chef Clare de Boer has won acclaim for her cooking at King, the restaurant in Manhattan she owns with Jess Shadbolt, her co-chef, and Annie Shi, where the food has the simple and gently mussed feel of the most sophisticated home cooking. And so we asked Ms. de Boer, 30, to keep a…
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