Headliner Omakaseed Exquisite traditional sushi requires vigilant ingredient shopping and meticulous technique. Removing the seafood factor, as in plant-based sushi, is a game changer. Creativity with often commonplace ingredients like carrots, lentils and coconut is required, and there are no rules. A fine example is this new omakase counter in the Sanctuary Hotel near Times…
Many will make chili (above) today, one of the great foods of National Football League cuisine, up there with wings and nachos. Ali Slagle’s recipe is top-drawer: deep in flavor, spice and smokiness, and fairly easy to prepare. I like to make it with coarsely ground beef from the butcher instead of the more finely…
New York Times Cooking isn’t known for its sports coverage — you’ll want to head over to The Athletic for that — but one thing we do know is snacks. We know crunchy snacks. We know melty snacks. We know savory snacks and sweet snacks and salty snacks and sour snacks and spicy snacks. So…
While Rome’s charms may be, as they say, eternal, it’s never been a city particularly prized for its hotels. Until recently, upmarket lodging in the Italian capital usually meant an ostentatiously decorated pile meant to evoke the city’s 16th- and 17th-century palazzi, stuffed with gilded furniture and vague nostalgia. Over the past year or so,…
It all underscores a fundamental TikTok issue that remains unsolved: There hasn’t yet been an evolution in optimal content form. The narrative styles that will work best in this format haven’t been honed yet, at least not by professionals. For an app that claims a lot of attention, it doesn’t demand much brainpower. That leaves…
Egg lovers, rejoice: This week we’re talking breakfast for dinner, a beloved genre of cooking and a subject that several of you requested when I asked if you were interested last week. (Sample reader email in my inbox: “Brunch, brinner!! All breakfast edition YES!”) I loved making the recipe list for this week’s newsletter because…
Substituting vegetables in traditionally meat-centric dishes is one of my favorite hacks — whether mushrooms for beef, zucchini for shrimp, or, as in Kay Chun’s new take on Filipino adobo, eggplant for chicken. It’s a brilliant swap: The eggplant stays just firm enough to hold its shape, but gets suffused with the tangy flavors of…
Good morning. Time was, a goodly part of my correspondence was with readers annoyed with me or with The New York Times for publishing recipes calling for ingredients unavailable to them, either for reasons of geography or because they didn’t wish to stray beyond the aisles of their local supermarket. Online shopping and better supermarkets…
Good morning. Mark Bittman is a freewheeling cook, a minimalist, open to improvisation. His recipes are often set-it-and-forget-it in style. If I were writing his biography, I’d title it “Largely Unattended.” Kenji López-Alt is the opposite: an exacting, scientifically minded kitchen authority who employs terms like “polysaccharide glue” to explain why, for example, his Parmesan-crusted…
These are dark days for journalism, once considered the “Fourth Estate” of American democracy, so named because of journalism’s role in advocating for citizens, framing political and social issues, and holding the government to account on behalf of its people. These days, it seems there are two kinds of journalists, those who have been laid…
