The New York Times12 hours agoThe 25 Best Restaurants in Nashville Right Nowverified_publisherThe New York Times - Ellen FortIn the Where to Eat: 25 Best series, we’re highlighting our favorite restaurants in cities across the United States. These lists will be updated as restaurants close and open, and as we find new gems to recommend. As always, we pay for all of our meals and don’t accept free items. East Nashville | …
The New York TimesNowLet’s Do a Donabeverified_publisherThe New York Times - Melissa ClarkAs peak one-pot season draws near once again, it’s the perfect time to celebrate not only those cozy, soul-warming dishes, but the vessels that contain them: the sturdy cast-iron Dutch oven, the gleaming stainless-steel soup pot and the earthy donabe, a traditional Japanese clay pot, to name a few. …
The New York TimesNowCan a Vegetarian Dine Well in New York? We Put Some Top Menus to the Test.verified_publisherThe New York Times - Priya KrishnaMore times than I can count, I’ve heard the same refrain from my vegetarian relatives visiting New York: This is not a friendly city for the meat-averse. Restaurants don’t offer enough meatless options, they say, especially dishes that are as filling and interesting as the nonvegetarian ones. How …
The New York TimesNowMississippi Roast Two Waysverified_publisherThe New York Times - Sam SiftonGood morning. I’ve been making Mississippi Roast for the better part of a decade now, ever since reporting out a story about its origins for The Times. It’s an awesome meal, a set-it-and-forget-it pot roast that leads to a tangle of beef in a fiery gravy with real depth and complexity. Served over …
The New York Times2 hours agoMy Go-To Weeknight Dinnersverified_publisherThe New York Times - Ali SlagleHello, and thank you to Mia Leimkuhler for taking time off so I can go on and on about my favorite thing: recipes! When you find a trustworthy one, hold on tight. After a long day of developing and testing recipes, what a relief it is to cling to someone else’s unwavering recipe for my own …
The New York Times1 hour agoThe Espresso Martini Has Nothing on These 2 Drinksverified_publisherThe New York Times - Rebekah PepplerDespite its name (and temperature), cold brew’s season extends far beyond summer’s last breath — especially when put to use behind the bar. It is just as easy — if more time intensive — to make your own cold brew as it is to make hot coffee. On the other side of the time it takes lies the reward of …
