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NYT > Food
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Tariff News Is Scant Relief for Restaurants
Confusion and uncertainty hang over an industry with thin profit margins and few domestic sources for foreign ingredients.
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Your Wine Tariff Questions, Answered
Import penalties threaten the global network of small businesses responsible for wine’s glorious diversity. They will harm American producers, too.
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Is the Restaurant Good? Or Is It Just the Ambience?
Restaurateurs are finding that ambience and branding matter as much — and to many diners, more — than the food they serve.
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This Easy Dessert Is Perfect for Passover Seder
Made with almonds, coconut and almond butter, this rosy crumble is Passover Seder ready and great all year.
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The ‘White Lotus’ Pong-Pong Tree Fruit Really Is That Dangerous
Indigenous to parts of South and Southeast Asia, Australia and the Pacific islands, the fruit contains a toxin in its seeds that attacks the heart.
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For Passover, a Matzo Ball Soup With a Japanese Twist
A miso soup shows the ingenuity of Jewish cooks in Japan, who adapt traditional dishes with local ingredients.
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Blanca, an Acclaimed Brooklyn Restaurant, Is Closing
The quirky tasting counter behind Roberta’s pizzeria mixed low-key vibes with high-stakes cuisine.
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How to Cook With Tuna
Take the pantry staple from dependable to delectable with these easy tips.
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Celebrity Chefs Gather at Andre Soltner Memorial
An incredible concentration of culinary star power gathered in Manhattan to celebrate the life and career of André Soltner, the chef behind Lutèce.
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How to Make Gluten-Free Flour for Baking
Gluten-free baked goods can come out even better than the classics with this versatile D.I.Y. flour blend.
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Pizza Hut, Chili’s, Olive Garden: The Death of the Middle-Class Restaurant
The boom in American sit-down chains has come and gone. What replaced them isn’t so great for human connection.
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Easter Eggs Are So Expensive Americans Are Dyeing Potatoes
With costs high and supplies short, people are getting creative with Easter egg traditions.
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Darjeeling Kitchen & Café Offers Halal Momos in Long Island City
Leonessa serves cocktails with rooftop views, 12 Matcha caters to green-tea obsessives and more restaurant news.
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That’s a Wrap
Mushroom (or cauliflower) shawarma pitas, tofu larb and roasted vegetable burritos are too good to put down.
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Order the Big Slice of Cake
And pretend you’re the little boy from “Matilda.â€
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A Broccoli Pasta That Doesn’t Feel Like a Broccoli Pasta
Genevieve Ko’s brilliant (and very easy) broccoli-walnut pesto pasta turns the everyday vegetable into a luscious, complexly flavored sauce.
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This Chicken With Artichokes and Lemon is Festive and Forgiving
Use fresh or frozen artichokes. Cook it day-of in an hour, or make it ahead of time and reheat. However you prepare this lovely dish, it’s bound to delight.
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Canned Tuna Never Had It So Good
Or so tart, so satisfying and so riffable, thanks to Kristina Felix’s spicy tuna and avocado tostadas.
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Chile-Crisp Shrimp and Green Beans Is as Good as It Sounds
Ali Slagle’s fast recipe is salty and sweet, spicy and snappy.
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Roasted Chicken Recipe for a Spring Sunday
Melissa Clark’s five-star recipe pairs the salty, acidic, herb-laden dressing with a perfectly burnished bird.
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Cottage Cheese Egg Bites Are a Perfect Breakfast
This recipe is how you turn those random leftovers in your fridge into a perfect grab-and-go breakfast.
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Broiled Fish Tacos, Buttermilk Pancakes, Chicken Adobo
Excellent recipes that feel like magic.
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Grocery Shoppers Will Feel the Tariffs First in Produce
Higher prices could also be coming soon for seafood, sugar and coffee. But it may be a while before importers and retailers can gauge the effects of the new fees.
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How Trump’s Tariffs Will Impact Wine Drinkers and Producers
American consumers are likely to see fewer choices on the shelves, and small producers may be the hardest hit.
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