As some of our readers know, we recently moved out of the apartment we’d lived in for 23 years and moved down one floor to an apartment where we plan to live the next 23 years. But all the Marie Kondo-ing in the world hasn’t…
Ah, Ribollita…the Tuscan soup that’s a perfect antidote to winter. Hearty and robust, it’s packed with vegetables and day-old bread making it far more a stew than a soup. Its origins are precise. Its roots are in the peasant foods of Tuscany particularly in the…
It’s been almost ten years since we made this recipe and it’s still as good as it gets. One of the great challenges I face is to constantly look for new recipes, new combinations and new takes on the classics. When you think about it,…
This recipe landed in my inbox in a collection of the 10 Most-Popular recipes in The New York Times. Turns out the Times runs posts of its Most Popular recipes so frequently, that I cannot tell you what time frame they’re referring to. However, the…
Melissa Clark has to be one of the most prolific food writers and cooks in all of history. There’s her constant presence in the Food Section of The New York Times, where week after she creates some of our most memorable meals. Just type Melissa…
When you live in a food town like New York, you discover places all over the city that are worth a detour anytime you’re close to them. A recent doctor’s visit put me within two long blocks of the Sullivan Street Bakery. I am so…
Yotan Ottolenghi is arguably one of the most influential chefs in the world. His latest cookbook “Ottolenghi Simple” (Ten Speed Press 2108) was just released in this country last week. Chef Ottolenghi has been a frequent presence on these pages and links to his other…
From Melissa Clark: “This tender Rhubard poundcake has slivers of vanilla-poached rhubarb running across the top and shot through the center, adding a tangy sweetness to the buttery crumb.” The annual arrival of Rhubarb at our local Bridgehampton farm stand is always cause for Andrew…
Sam Sifton is the Food Editor at The New York Times. If you aren’t a subscriber, you’d be astonished at his weekly output. Sometimes it feels as if his emails come hourly. Daily he extolls the virtue of various recipes that have appeared in the…
I don’t know when sliders took over the world but they’re everywhere. And while they may have started out as mini-hamburgers, now you can find them on all kinds of menus, stuffed with everything from Turkey to Texas barbecue. Let’s face it, their size is…
Mix together the lettuce and the dressing and allow to sit, stirring occasionally for 30 minutes. Drain excess liquid. This one of those food discoveries like tasting Burrata for the first time and wondering if you’ll ever go back…
When I was first learning my way around the kitchen, The New York Times Cookbook (Harper and Row, 1st published 1961) was my constant companion. Its editor was an immensely talented writer and cook named Craig Claiborne. So you can imagine my excitement when, quite…
Wednesday is the day New York foodies wait all week for. It’s Dining Out Day in the New York Times. There’s a whole section to devour. Restaurant Reviews, a column called “Off the Menu” which lists restaurant openings and closings along with chefs comings and…
While we were making our Duck Confit, we got a call from Andrew’s sister, Lauren, asking us how we’d describe the difference between duck and chicken. We didn’t really have an adequate answer until we finished cooking this recipe and tasted this wonderful result. …
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
