She Was Filipino Food’s Greatest Champion. Now Her Work Is Finding New Fans.
Years after her death, the writer Doreen Gamboa Fernandez is gaining a following among Filipino-American chefs for the way she explored the cuisine from the bottom up.
Highlights
Highlights
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CreditEllen Silverman for The New York Times Restaurant Review
For the Freshest Fish, Head to the East River
Out on Pier 17 in the seaport district, Jean-Georges Vongerichten has opened a seafood restaurant called the Fulton.
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CreditSasha Maslov for The New York Times The Owners of Eleven Madison Park Are Ending Their Partnership
Will Guidara and Daniel Humm, whose restaurant group includes the world-famous Manhattan destination, are splitting up in a major divorce for the industry.
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CreditShane Lavalette for The New York Times Secret of a New York Farm Stand’s Success: An Eye for the Next Big Thing
The Greenmarket go-to for high-end chefs is run by an upstate couple who custom-grow new varieties, using labor and techniques from Egypt.
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Off the Menu
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CreditJeenah Moon for The New York Times Electric Lemon Opens in the Equinox Hotel
Tasting menus from stalwarts of high-end dining, a charming downtown French spot and more restaurant news.
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Eat
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CreditJohnny Miller for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Colin King. Jerk Chicken So Good I’ve Been Making It Every Summer for 25 Years
It’s not spicy hot but has a magnificent warmth. Quick-pickled fresh ripe bananas add a creamy bland sweetness with a spike of vinegar and habanero.
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CreditMichael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Paige Hicks. This Pasta May Actually Taste Better Outside
Packed with zucchini, lemon, walnuts and feta, Alison Roman’s pasta salad has nothing to do with the stuff you see at airports and bad buffets.
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A Good Appetite
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CreditCon Poulos for The New York Times. Food Stylist: Simon Andrews. Satisfying as a Pie, but as Easy as Cookies
With its thick, buttery shortbread and its jammy blackberry filling, this crostata is the stuff of sugar-dusted dreams.
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City Kitchen
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CreditAndrew Scrivani for The New York Times Don’t Call It Pilaf
Put away that potato salad: An easy, versatile and refreshing rice salad is a great accompaniment to whatever you’re grilling.
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CreditLinda Xiao for The New York Times. Food Stylist: Barrett Washburne. Summer Drinking at Its Simplest
Wine cocktails are as relaxed and thirst-quenching as they are easy to make.
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The Pour
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CreditDaniel Rodrigues for The New York Times Where Port Reigns, Unfortified Wines Undergo a Stylistic Evolution
The Douro Valley in Portugal seems an unlikely source for bottles with delicacy and subtlety, but producers are now creating elegant reds and whites.
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Hungry City
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CreditAlfredo Chiarappa for The New York Times Crispy Rice Is an Art at Clay Pot in the East Village
Bo zai fan, the specialty at this Cantonese restaurant, is a delicious comfort food eaten throughout Hong Kong.
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CreditEllen Silverman for The New York Times The 20 Most Delicious Things at Mercado Little Spain
In Hudson Yards’ Spanish market, Pete Wells found more great food and drinks per square foot than anywhere else in New York.
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Front Burner
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CreditTony Cenicola/The New York Times A Leap Forward in Measure Technology
The new cups from Welcome Industries have different shapes for cooks to quickly grab the right measure.
