Food
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Torrisi Bar & Grill, From the Carbone Team, Opens in SoHo
French-Japanese fare in a small Greenpoint, Brooklyn, space, a larger branch of Bao Tea House in Little Italy and more…
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For Novice Cooks, Gavin Kaysen’s ‘At Home’ Is a Good Place to Start
Pick up the chef’s debut cookbook, attend a talk about the seasonality and nutritional value of Japanese ingredients, and more.
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You Can’t Resist This Easy Squash-Chickpea Recipe
I have a little problem when it comes to roasted winter squash. When I take a pan out of the…
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Fruitcake Is Delicious, and This Recipe Proves It
What would the holidays be without jokes about fruitcake — that it’s leaden, dry and hard, better used as a…
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Many Roads Lead to the Chef Tanya Holland’s ‘California Soul’
At 6 a.m. on a recent Tuesday, the chef Tanya Holland sat alert in the green room of “Good Morning…
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What Is a Wine Bar, Anyway?
New York wine bars are booming, with great new options proliferating and old standbys excelling. They seem to be popping…
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The Proustian Ideal of a Ham Sandwich
Jambon beurre, meaning ham-butter, or just ham on buttered baguette, might be the quintessential French sandwich. It’s a staple for…
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Our Best Thanksgiving Dessert Recipes
We here at New York Times Cooking believe that there’s a Thanksgiving dessert for everyone. You may love pie or…
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What Temperature Is a Turkey Done? And More Thanksgiving Questions, Answered
Making a Thanksgiving turkey is much easier than you think. Really! But whether it’s your first time making the bird,…
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I Ate My Way Through the Tin Building’s Restaurants. Here’s Where to Go.
It took at least half a dozen trips to the Tin Building, the new market and food hall at South…