Food
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Long-Simmering Lamb for Waning Fall Days
It’s chilly. I want a fire in the hearth and a simmering pot of stew, or a reasonable facsimile thereof…
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To Feed the Dead, You First Need Pan de Muerto
HOMESTEAD, Fla. — Over the past week, Elizabeth Hernández has turned La Patrona Bakery into a frenetic pan de muerto…
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11 Vegetarian Casseroles to Keep You Toasty This Fall
A casserole is, technically speaking, a meal baked in a single deep dish, often a cheesy combination of various vegetables,…
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It’s a Stretch, but Mozzarella Sticks Are Having a Moment
Scroll TikTok for even just a few minutes, and you’re likely to encounter a video of gooey cheese being pulled…
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Kaiseki Room by Yamada Opens in Midtown Manhattan
Headliner Kaiseki Room by Yamada Isao Yamada, a kaiseki master from Fukuoka in southern Japan, trained at the Tsuji Culinary…
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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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In Queens, Fiery Aguachile Lives in a Yellow Submarine
Serious is not the word that springs immediately to mind when you arrive at Mariscos El Submarino, a seafood restaurant…