Food
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Yotam Ottolenghi’s Rules for Brunch
LONDON — With the festive season ahead of us, there’s a lot of feasting to be done. And, for it…
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Smoky Cocktails Without a Single Ember
Smoking in crowded bars may mostly (and happily) be a relic of the past, but the cocktail glass itself hasn’t…
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The Crispiest, Lightest Shrimp Cakes
Whether bite-size Thai shrimp patties spiked with fish sauce, Vietnamese shrimp paste packed onto sugar cane or Southern American shrimp…
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Cha Kee Is a Beacon in Chinatown’s Revival
All good New Yorkers know that Lower Manhattan would lose a piece of its identity if Chinese businesses disappeared from…
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Thanksgiving in a Town Built on Lederhosen and Limitless Meals
FRANKENMUTH, Mich. — No matter the season, every all-you-can-eat dinner here draws from the palette of Thanksgiving: creamy drifts of…
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A Thanksgiving History Lesson, in a Handful of Corn
In September, Danielle Hill Greendeer harvested 200 to 300 ears of hard, red-kerneled King Philip corn she had planted in…
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For Those Who Feel Rejected by Family, Friendsgiving Can Be a Lifeline
Arnold Myint doesn’t have a coming-out story. His father, Win Myint, a mathematics professor at Tennessee State University, drove his…
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A One-Pot Matzo Ball Chicken Soup, Ready to Comfort
During my long career writing about Jewish cooking, I’ve focused on finding lost recipes. But recently, a recipe found me.…
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A Socialite Invented This Quintessential Cuban Sandwich
MIAMI — When the Cuban socialite Elena Ruz Valdés-Fauli was in her early 20s, she would often go to a…
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Three Hanukkah Desserts That Skip the Fryer
Every winter, I look forward to reveling in the fried food frenzy of latkes and jelly doughnuts called sufganiyot that…