Food
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Finally, at Mena, Victoria Blamey Gets a Restaurant That Fits Her Talent
Not every great chef cooks in a great restaurant. Some never do. Until she opened Mena in January, Victoria Blamey…
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A Matzo-Based Brittle for the Modern Age
Like so many others, I, for years, drizzled chocolate over matzo for my children at Passover, so I was no…
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An Exuberant Take on Onions and Rice, for Passover and Beyond
In 2015, the Rabbinical Assembly, an international organization of Conservative Jewish rabbis, revoked the longstanding prohibition of eating ...
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Where Breaking the Ramadan Fast Includes Caribou
Last week, Maleika Jones was still waiting for a package of Ramadan decorations. In her preparations for the monthlong holiday,…
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When Restaurants Are Closed on Mondays
Welcome to Where to Eat, the new newsletter about restaurants for The New York Times, with my recommendations! Chances are…
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One Pizza at a Time, He Defined the New York Slice
I first saw Domenico DeMarco in action more than 20 years ago, although if you ever saw him at work…
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The Art of Making Thai Noodles, Far From Thailand
In Thailand, pad Thai, pad see ew and pad kee mao are just three of countless popular noodle dishes. But…
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Behind the Entenmann’s Cellophane, a Slice of Long Island Life
The tasty crumb of a detail appeared in news accounts last week about the death of Charles E. Entenmann, whose…
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For Afghans Abroad, Nowruz Is a Chance to Reflect
Durkhanai Ayubi laughed as she recalled peeling walnuts as a child for haft mewa, a beloved Nowruz dish of her…
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McDonald’s Ice Cream Woes Have Inspired Memes, Mockery and Now, a Federal Lawsuit
It’s a perennial lament of McDonald’s loyalists: Why are the ice cream machines always down? For fans of the fast-food…