The New York Times |
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Dal Is the Ultimate Comfort Food20:30 Cheap, unfussy and adaptable, these lentils call up warming memories of home and family for many South Asians. Are You Getting the Most Out of Your Sheet Pan?16:05 Sheet-pan japchae makes easy work of caramelizing a rainbow of vegetables before tossing with noodles. Kitchen Magic for Big Weeknight Flavor27.března Irresistible honey-and-soy-glazed chicken thighs, a springy Easter menu and a one-pot dish sure to please. In the Former Nobu Space, Beefbar Lives Up to Its Name26.března A seafood bar opens above Claud, the former chef of Maharlika and Jeepney turns to Italian cuisine, and more restaurant news. The Rice Bowl You Need for Dinner26.března Cassava Is the Secret to Gluten-Free ‘Flour’ Tortillas From Coyotas26.března Snacking for the Masters, a benefit for a culinary careers program and a fond farewell to this column. Easy, Budget-Friendly Easter Recipes You Can Make Ahead25.března This spring menu — a showstopping frittata, a snappy salad and a chewy cookie from a celebrated restaurant chef — isn’t just surprising. It’s surprisingly simple. Why Are Restaurants Filling Up With Fake Flowers? Ask This Guy.25.března They’re popping up all over the dining world: huge, elaborate arrangements of faux blossoms and plants — many of them the work of one enterprising man. Paris Waiters Race as Storied Contest Returns Before Olympics24.března Contestants rushed through the streets with croissant-laden trays in a moment for the French capital to showcase its cafe culture ahead of the Summer Olympics. Practice Makes Perfect Biscuits24.března Make these all-purpose biscuits today and they’ll be terrific. Make them three weekends in a row and they’ll be the best biscuits ever. |