Good morning. I drove 100 miles the other morning, only to discover that the piece of paper I needed at my destination was actually at my departure point. This occasioned a 100-mile trip back and another 100 miles back from that: 300 miles on the odometer before noon. It left me rattled and sore. The…
Good morning. I woke up chuckling. I’d eaten the night before at Le Veau d’Or, Manhattan’s oldest French restaurant, brought back to life last year by the chefs and restaurateurs Lee Hanson and Riad Nasr. The meal had unspooled like a series of magic tricks. Among them: ethereal clouds of fried potato with caviar; crisp…
Learn how to cook sole meunière, the dish that made Julia Child fall in love with French food. Make sole meunière, a delicate dish, finished with brown butter, part of your cooking repertoire.Francesco Tonelli for The New York Times Published March 27, 2025Updated March 27, 2025 [This article was originally published on Feb. 14, 2017.]…
For a while now, my husband and I have been making the same dinner every Sunday night. He makes the fish — a seared, salt-and-peppered fillet of whatever looked good (or was on sale) at the fish counter — while I make the vegetable side and the Zojirushi makes the rice. The vegetable side could…
These delicious, streamlined dishes make it a breeze. Andrew Purcell for The New York Times. Food Sylist: Barrett Washburne. Published March 20, 2025Updated March 20, 2025 When you’re wandering the grocery store aisles at 5 p.m., trying to figure out what to make for dinner, it’s easy to overlook fish in favor of a more…
