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https://whatsapp.com/channel/0029VaYKhdv5q08fphYVt40M Los mitos sobre la comida provienen de muchas fuentes, y los cocineros estadounidenses (entre los que me incluyo) nos hemos tragado muchos. Algunos de ellos solían ser verdades, como [...]

The ''family meal'' tradition of serving workers before customers is getting new life as a perk, a motivator and a teaching tool. When Eric Ripert was a young cook at [...]

At Restaurant Jasper in the North End of Boston, and later with a small chain of family-friendly seafood establishments, he focused relentlessly on regional ingredients. Jasper White, a chef who [...]

Once little more than a lively garnish for pizzas, the sweet-and-spicy condiment has squeezed its way into ice creams, fast-casual bowls and espresso martinis. In a world gone mad for [...]

A veteran food journalist settles some long-simmering disputes on a slippery subject. After publishing an article debunking https://www.nytimes.com/2024/04/08/dining/kitchen-myths.html myths last week, I got questions — and a surprising number of [...]

Byline: Julia Moskin Food myths come from many sources, and American cooks (including me) have swallowed lots of them. Some of them used to be truths, like the notion that [...]

Genevieve Ko’s simple stovetop version comes together with just five ingredients. Welcome to the week! I’m filling in for Melissa and just as excited as she is for spring’s fresh [...]

In hours of interviews, we talked with highly accomplished chefs from all over the country about the challenges of running a restaurant today. What do chefs actually think about what [...]

In hours of interviews, we talked with highly accomplished chefs from all over the country about the challenges of running a restaurant today. What do chefs actually think about what [...]

Byline: Julia Moskin At restaurants like Montrachet and Bouley, he channeled French nouvelle cuisine to create the New American style. David Bouley, the American chef who first translated French nouvelle [...]

Here's a recipe for the kind of French toast people line up for outside restaurants on Sunday morning: thick-cut white bread, dunked into an egg-milk mixture with extra richness from [...]

At the restaurant ILIS in Brooklyn, your smoked tomato and clam dashi arrives in a giant clamshell, sealed with beeswax and roped shut. At Naks in the East Village, bites [...]

The prolific chef, who was accused of mistreating employees, has shuttered her most prestigious kitchen, Menton, and four others. The Boston chef Barbara Lynch, who more than 20 employees accused [...]

At the restaurant https://www.ilisnyc.com/ in Brooklyn, your smoked tomato and clam dashi arrives in a giant clamshell, sealed with beeswax and roped shut. At https://www.naks.nyc/ in the East Village, bites [...]

The prolific chef, who was accused of mistreating employees, has shuttered her most prestigious kitchen, Menton, and four others. The Boston chef Barbara Lynch, who more than 20 employees accused [...]

Byline: Julia Moskin By the standards of Bologna, Simona Scapin is a mortadella upstart. That's not only because she's young and the sole local producer of certified organic mortadella. Nor [...]

A Brooklyn couple aimed to revive their ice cream company after it collapsed. Now their new investors have fired them. Despite what the Hallmark Channel tells us at this time [...]

A Brooklyn couple aimed to revive their ice cream company after it collapsed. Now their new investors have fired them. Despite what the Hallmark Channel tells us at this time [...]

By the standards of Bologna, Simona Scapin is a mortadella upstart. That's not only because she's young and the sole local producer of certified organic mortadella. Nor is it just [...]

Our panel of Times tasters scoured ingredient lists, picked favorites and passed along takeaways. Do you care more about how dinner rolls look in a basket, or how well they [...]

Our panel of Times tasters scoured ingredient lists, picked favorites and passed along takeaways. Do you care more about how dinner rolls look in a basket, or how well they [...]

Byline: Julia Moskin From her hilltop compound, Tieghan Gerard has built a recipe empire and a nearly impenetrable bubble. Tieghan Gerard was busy lighting pumpkin spice-scented candles when I arrived [...]

From her hilltop compound, Tieghan Gerard has built a recipe empire and a nearly impenetrable bubble. Tieghan Gerard was busy lighting pumpkin spice-scented candles when I arrived at her sunlit [...]

Byline: Julia Moskin Ben Leventhal says Blackbird will give many independent restaurants the means to identify and reward regulars for the first time. Ben Leventhal helped found the popular restaurant-news [...]

Ben Leventhal says Blackbird will give many independent restaurants the means to identify and reward regulars for the first time. Ben Leventhal helped found the popular restaurant-news site Eater and [...]

Byline: Julia Moskin The French arbiter of fine dining gave a single star to each of five restaurants, fewer than what other regions have won, after tourism officials lobbied for [...]

As its universe of dining guides expands to new places, the company is asking those regions to help pay the bill. And some chefs fear the honors are fostering a [...]

As its universe of dining guides expands to new places, the company is asking those regions to help pay the bill. And some chefs fear the honors are fostering a [...]

Byline: Julia Moskin A company that rode to success with an inclusive message has shrunk to a single store, as a founder sues a partner he accuses of mismanagement and [...]

“I could live on it, and might,” writes one reader. “This is my third weekend making a double batch,” notes another. Hello all, Julia Moskin here again. My friend and [...]

For decades, people in search of the best food in Rome have found their way into the arms of the Roscioli family. Atop a network of wine cellars between the [...]

With chile-spiked cucumbers, watermelon chaat and perfect s’mores. Hello, readers! Julia Moskin here, filling in for Melissa Clark. Kim Severson and I will be covering for her this week and [...]

For decades, people in search of the best food in Rome have found their way into the arms of the Roscioli family. Atop a network of wine cellars between the [...]

It was a sad day in Brooklyn when Ample Hills Creamery closed its doors. Just before last Christmas, the beloved ice cream parlor in Prospect Heights -- and all 12 [...]

It was a sad day in Brooklyn when https://www.instagram.com/amplehills/?hl=en closed its doors. Just before last Christmas, the beloved ice cream parlor in Prospect Heights — and all 12 of its [...]

Byline: Brett Anderson and Julia Moskin The chef Sam Fore received an ominous voice mail message this month from an unknown number. The caller identified himself as a private investigator [...]

The chef Sam Fore received an ominous voice mail message this month from an unknown number. The caller identified himself as a private investigator working for the James Beard Foundation. [...]

The high-profile chefs behind the celebrity magnet and several other restaurants have leveled troubling accusations at each other, including abuse and animal torture. The chefs Liz Johnson and Will Aghajanian, [...]

The high-profile chefs behind the celebrity magnet and several other restaurants have leveled troubling accusations at each other, including abuse and animal torture. The chefs Liz Johnson and Will Aghajanian, [...]

Ms. Davis, who took charge of the food magazine at a time of turmoil, will head the publishing imprint she founded. Dawn Davis, a veteran book editor who was hired [...]

The chef has spoken out against sexism and abuse, but many former cooks and staff members say she has verbally and physically harassed workers for decades. During her 25 years [...]

The chef has spoken out against sexism and abuse, but many former cooks and staff members say she has verbally and physically harassed workers for decades. During her 25 years [...]

Byline: Julia Moskin We Will Never Reach Peak Croissant When the baker Amadou Ly spotted the right moment to pull his croissant dough from the roller, it flowed like silk [...]

Our columnist reviews the day’s puzzle. Warning: contains spoilers! https://www.nytimes.com/games/wordle/index.html (#link-6cccdf2e) here ★★★★★ Wordle 661 4/6 🟨⬜⬜⬜🟨 ADIEU🟨🟨⬜⬜🟨 ULTRA⬜🟨🟨🟩⬜ CAULK🟩🟩🟩🟩🟩 QUALM I was raised in a family of Scrabble demons, [...]

We Will Never Reach Peak Croissant When the baker Amadou Ly spotted the right moment to pull his croissant dough from the roller, it flowed like silk over his wooden [...]

Pasta with creamy Meyer lemon sauce, a lemon cheesecake tart and more recipes. Hi, Julia Moskin here in your inbox today, filling in for the irreplaceable Melissa Clark once more. [...]

Byline: Julia Moskin Beef stew may be considered old-fashioned, but it remains one of the world's great dishes, and one of the easiest. Since realizing that I could call it [...]

Beef stew may be considered old-fashioned, but it remains one of the world's great dishes, and one of the easiest. Since realizing that I could call it ''wine-braised short ribs'' [...]

Byline: Julia Moskin Since 1962, when the Minneapolis entrepreneur Rose Totino introduced it to American shoppers, frozen pizza has been an after-school snack, the quickest route to dinner, a midnight [...]

To find out, four hungry Times staff members staged a blind tasting. With just puréed tomatoes, fresh mozzarella and basil as toppings, a margherita is the pizza most reliant on [...]