Food
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Going Back to Eat in Midtown, Where the Main Dish Is New York, New York
Once, when a friend who lives in a small town had an overnight layover at Kennedy International Airport, I came…
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A Vodka Rises From the Smoke of the California Wildfires
Can there be an upside to wildfires that ravaged some California vineyards? At Hangar 1, a spirits company in Alameda,…
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One Baker’s Quest to Make Bread That Blurs Borders
TUCSON, Ariz. — The July sun was barely up, but the heat was already inching well above comfortable. Don Guerra…
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This Year’s Thanksgiving Feast Will Wallop the Wallet
Thanksgiving 2021 is shaping up to be the most expensive meal in the history of the holiday. Caroline Hoffman is…
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When Outdoor Diners and Homeless People Meet, Restaurants Struggle to Cope
When Stephen Werther, an owner and the chef of the West Village restaurant and market Suprema Provisions, opened his business…
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900 Pages of Drinking Wisdom, a Decade in the Making
David Wondrich and Noah Rothbaum have been studying bars, booze and drinks for a combined 40 years. So they thought…
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The Smoky Taste of Wok Hei, Without a Wok
My youngest child recently said to me, “I wish I was more Chinese.” We were eating mooncakes, trying to catch…
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The Global Allure of Crispy Chicken
Fried chicken, crispy chicken, chicken schnitzel: Is there another dish so ubiquitous and yet, so particular? Everyone has one, yes,…
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Greek Reds Have Yet to Have Their Moment. Is Now the Time?
I recently met with a Greek wine importer, who, in addition to introducing me to a few excellent bottles, detailed…
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16 Slow Cooker Recipes That You Can Prep and Forget
The humble slow cooker may never be the showstopping star of the culinary appliance show, but for many busy cooks,…