Browsing: Food

For unique flavor, look to slower cooking, especially the delicious siblings of quick and quick-cooking grits.

Try the new bitter drink, read the memoirs of a winemaker, warm up Kalustyan’s sauces and more.

Since opening two decades ago, Copenhagen restaurant Noma, which now serves grilled reindeer hearts on a bed of fresh pine and saffron ice cream in a beeswax bowl, has transformed fine dining. A new class of global gastro tourist tariffs …

Noma came to me before I went to Noma. René Redzepi’s pioneer restaurant in Copenhagen planned to announce on Monday that 2024 will be the last year it will be open for normal business as it transforms itself into a different type of business…

David Tanis offers a carrot-leek soup, baked fish with mushrooms, and just a little sweetness to finish off the excesses of the holiday.

If you’ve decided to cook more and eat well in the new year, here’s a great place to start.

LOS ANGELES – You could call it a business built on enchilada and saved by the margarita. You could easily call it a Los Angeles institution. But more than anything else, 100 years later, El Cholo is a family affair. At the age of 89, Ron Salisbury heads …

Jennifer Savage was trying to prepare something for dinner. He found a container of peppers in the back of the refrigerator. Stuffed peppers are very old. She groaned, then did what millions of Americans do every day without a second thought…

This distinctive recipe promises velvety, custard soft scrambled eggs.

Just try not to gnaw all the caramelized and spicy bits in the pan before dinner – we challenge you.

Claire Saffitz’s version skips the long aging process, bakes in a day and doubles the flavor.

Recently at 6 a.m. on a Tuesday, chef Tanya Holland sat alert in the “Good Morning America” ​​green room just outside Times Square and asked her small crew if they needed anything. With dozens of television appearances under her belt, Ms. Holland…

New York wine bars proliferate, great new options proliferate, and old refills excelling. They seem to pop up everywhere. Yet, no matter how hungry it may be, no matter how warm and inviting some may be, I’m always faced with…

For French sandwich shops in New York, ham beurre – ham on a buttered baguette – is one of the most difficult but satisfying skills.

Here’s what you need to make this year’s holiday classics – pies, tarts and cakes – shine.