Food

In the waning days of summer, taking the Cooking newsletter out for a spin can feel a bit like speed dating. Who’s filling in for Sam and Melissa? Is it Julia? Priya?...

If the allure of summertime cooking is its lack of effort, and winter’s is its opportunity to linger (and labor) in the warmth of the kitchen, this busy back-to-school period requires something...

When I stepped out for coffee this morning, I was met with the most welcome surprise: crisp, 65-degree air and a breeze stiff enough to make me wonder if I’d be too...

The New Spectrum of WineHere is a brief primer to help navigate these terms if you see them in a store or restaurant.Transparent vs. Golden WhitesTransparent whites generally will have been aged...

I ducked into Sardi’s on a recent Wednesday and made my way up to the second-floor bar. While the matinee lunch crowd began to fill the downstairs dining room, I slipped onto...

It was all rainbows and unicorns for a while. But like many fun ideas, Big Gay Ice Cream has wound up in debt and in court.A rollicking rise that leveraged queer identity...

Hi there! We’re so close to the holiday weekend, let’s ignore some emails and think about food.This beautiful, blue-skied shoulder season turns me into a greedy monster. I don’t want to give...

How did they know how to live like this, giving themselves to the moment, this murmur of voices, these reflections off glass, with no need for it to lead anywhere? Always I...

Yes, you can eat standout Korean food without going brokeI wrote this week about the rapid rise in Manhattan of Korean restaurants that qualify as fine dining, including Jungsik, Atomix, Cote and...

A few months ago, a number of serious food journalists asked out loud whether fine dining was dying, or possibly already dead. This seemed odd to me. I keep close tabs on...