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NYT > Food
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Where Might the Iran War Hit Your Grocery Bill? Start With Raspberries.
It takes a lot of fuel to produce this delicate fruit, which can be a sensitive barometer as oil costs rise.
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This Simple Chocolate Dessert Is Perfect for Easter
From the press-in crust to the creamy tea-infused filling, this tart will be the star of every Easter celebration.
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A Passover Chicken That Lets You Savor the Seder, Too
A riff on a riff of chicken Marbella, this crowd-pleasing, make-ahead dish is a staple of a chef’s Seders.
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The Brigade System Helps Restaurants Succeed. Does It Also Lead to Abuse?
Allegations against Noma’s chef have spurred debate over whether a 19th-century model for organizing kitchen staffs breeds physical and psychic violence.
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Restaurant Review: Mawn in Philadelphia
Chalk it up to Mawn’s intriguing menu — mostly Asian, but with nods (funnel cakes!) to the city’s other culinary riches.
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Michel Rolland, 78, Renowned but Polarizing Global Wine Maven, Dies
A consultant with more than 150 clients on five continents, he was hugely influential. Supporters said he was a genius. Critics called him formulaic.
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Can A.I. Give Better Wine Advice Than a Sommelier?
Chatbots may give a helpful boost in confidence to anxious restaurant diners, but are they offering better wine advice?
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Bojangles Comes to New York City
Executives at Chick-fil-A, Popeyes, Raising Cane’s and now Bojangles have their eyes fixed on the Big Apple.
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The Enduring, Paper-Thin Charm of the Guest Check
The century-old symbol of hospitality remains a beloved and nostalgic artistic medium, even as it fades in popularity.
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Blanching Chicken Is the Simple Trick for a Delicious Dinner
Skipping a popular technique makes the flavors in this quick braise really pop.
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25 Recipes for a Gathering They’ll Never Forget
Make one or make all: Yewande Komolafe’s curated menus are meant for celebrating.
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What Are Jacket Potatoes, and Why Are the English Waiting Hours for Them?
The heavily topped tubers, a British classic, are having a culinary comeback thanks to social media.
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Dear Margo Offers New Yorkers a New Spot to Dip and Nosh
Cafe Fleuri offers a taste of Southern France, Loong Ramen offers a pan-Asian spread and more restaurant news.
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Never Waste Dill Again
The minute you buy this herb, you’re racing to use it up. Anxiety be gone! Try a feta-ranch wedge salad, a dill Dutch baby and these other recipes.
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Sometimes the Simplest Salmon Is the Best Salmon
Mark Bittman’s salmon roasted in butter, and more of our most popular recipes from the week.
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At Restaurants, Fusion Is No Longer a Dirty Word
In fact, it has been so normalized, especially by first generation American chefs, that we barely talk about it at all.
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There’s a Lot to Like About This Chile Lime Roast Chicken
Both bright and a little spicy, the dish capitalizes on all the flavorful drippings by tucking carrots and baby potatoes under the bird.
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Restaurant Reviews: Quique Crudo, Rice Thief and More
Our latest batch of reviews includes a Mexican restaurant that marries mariscos and tapas, a Korean spot that touts majestic towers of shellfish and an Argentine restaurant that’s been serving Queens since the 1970s.
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‘I’ve Made at Least 500 NYT Recipes. This Is My Favorite One!’
Readers love my miso-chile asparagus with tofu, a quick and satisfying taste of spring.
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Chicken With Black Beans and Tortellini With Peas
Five quick recipes that pair go-to ingredients to great effect.
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Kick Off Your Week With Coconut Curry Noodles
This gloriously fragrant, saucy meal is built on pantry staples (and that bag of shrimp in your freezer).
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Spring Cooking, Activate!
Lemon butter salmon, asparagus with furikake and chicken with spring vegetables, you’re up.
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A Striking One-Pot Chicken and Rice for Your Saturday
Chicken and saffron rice with pomegranate salsa, to be exact.
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Spring, Is That You?
Rhubarb upside-down cake and strawberry-cardamom jam bars bring the brightness.
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Copenhagen Grapples With the Abuse Allegations Against Noma’s Chef
René Redzepi faced swift fallout in the United States following reports of violence. But in Denmark, where he is a major cultural figure, the reaction has been more muted.
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