A Good Appetite
Succulent Sausages, Golden Vegetables and a Single Pan
This unfussy sausage bake, rounded out with Parmesan potatoes and red cabbage, takes cues from Britain.
Highlights
Highlights
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CreditAndrew Scrivani for The New York Times -
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CreditDavid Malosh for The New York Times. Food Stylist: Simon Andrews. City Kitchen
Sweet, Sour and Brilliantly Red
This clean, lighter-tasting vegetarian take on Eastern European borscht walks the line between sweet and sour.
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CreditJenn Ackerman for The New York Times Plague Water, Anyone? A Distillery Delves Into Medieval Mixology
Historians and craft liquor companies are collaborating to bring back recipes that began as medicines and ended up in punches and cocktails.
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CreditJeenah Moon for The New York Times Hungry City
Masa and Meats, on a Mission at City Tamale in the Bronx
Israel Veliz is teaching Hunts Point (and beyond) the wonders that can be wrapped in a corn husk.
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CreditJeenah Moon for The New York Times The Kings of the Dollar Slice Build a Better Pizza
Looking for prestige, New York’s masters of the fast, cheap lunch have opened a slice shop that prizes fresh mozzarella, homemade sausage and sourdough starter.
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CreditJames Richard Geer for The New York Times Nigella Lawson Was Never Just a Domestic Goddess
The culinary star looks back at her career and the international celebrity — and scrutiny — that came with it.
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Restaurant Review
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CreditDaniel Krieger for The New York Times Serving All the Food Nouvelle Cuisine Couldn’t Kill
Bistro Pierre Lapin, a very nostalgic restaurant from the chef Harold Moore, celebrates cream sauces, frogs’ legs and other retro delights.
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Culinary Arts
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CreditTony Wolf My Lifelong Obsession With the McRib
One man’s dogged pursuit of a McDonald’s specialty sandwich.
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Off the Menu
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CreditAndrea Mohin/The New York Times O:N, From the Team Behind Her Name Is Han, Opens in NoMad
Natural wine and rotisserie chicken in Bedford-Stuyvesant, Brooklyn, an all-day cafe from a Huertas partner in Williamsburg, and other restaurant news.
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CreditMichael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Kalen Kaminski. A Sauce That Tastes Like a Good Sweater Feels
Alison Roman’s quick lamb ragù is warm, luxurious and something you’ll want to keep close on very cold days.
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A Good Appetite
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CreditAndrew Scrivani for The New York Times For a Silkier Salmon, Turn Down the Heat
Cooked under low heat, fillets, imbued with fennel and lime, become velvety soft, almost like a confit (in half the time, and with a lot less oil).
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City Kitchen
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CreditDavid Malosh for The New York Times. Food Stylist: Simon Andrews. A Chicken Pie That’s Well Worth the Wait
A simplified version of pastilla, the savory Moroccan pastry served on festive occasions, this recipe can be broken up so the process is part of the fun.
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Wine School
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CreditAlessandra Montalto/The New York Times Valtellina, Another Side of Nebbiolo
Next month we will explore these cousins of Barolo and Barbaresco grown in the hills of the Lombardy region of Italy.
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Front Burner
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CreditTony Cenicola/The New York Times A Storage Container That Adjusts to You
Botto containers are adjustable and expel the air as they contract to keep leftovers or pantry staples fresher longer.
