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New York Times Building Renzo Piano  #architecture #Piano #Renzo Pinned by www.modlar.com

New York Times Building Renzo Piano #architecture #Piano #Renzo Pinned by www.modlar.com

Adapted from Brennan’s restaurant, this recipe is meant to be a showstopper. But it’s deceptively easy. Be sure to have a lid at the ready to extinguish the flame in case things get out of hand, and if you cannot find banana liqueur, just add a teaspoon more rum. (Photo: Craig Lee for The New York Times)

Bananas Foster

Adapted from Brennan’s restaurant, this recipe is meant to be a showstopper. But it’s deceptively easy. Be sure to have a lid at the ready to extinguish the flame in case things get out of hand, and if you cannot find banana liqueur, just add a teaspoon more rum. (Photo: Craig Lee for The New York Times)

Soft and luxurious, bathed in an emulsified mixture of sesame paste and peanut butter, rendered vivid and fiery by chili oil and sweetened by sugar, then cut by vinegar, this version brings home what used to be classic New York takeout. (Photo: Tony Cenicola/The New York Times)

Takeout-Style Sesame Noodles

Soft and luxurious, bathed in an emulsified mixture of sesame paste and peanut butter, rendered vivid and fiery by chili oil and sweetened by sugar, then cut by vinegar, this version brings home what used to be classic New York takeout. (Photo: Tony Cenicola/The New York Times)

The New York Times Magazine: Design Raul Aguila, Design Director Arem Duplessis #magazine #layout

The New York Times Magazine: Design Raul Aguila, Design Director Arem Duplessis #magazine #layout

The New York Times presents 125 dream weekends in all corners of Europe from Amsterdam to Zermatt. Published by TASCHEN Books

The New York Times presents 125 dream weekends in all corners of Europe from Amsterdam to Zermatt. Published by TASCHEN Books

The chandelier is by Tord Boontje. (Photo: Trevor Tondro for The New York Times)

The chandelier is by Tord Boontje. (Photo: Trevor Tondro for The New York Times)

NYT Cooking: Traveling in Morocco 30-some years ago, I had eaten tagines — stews distinguished by being cooked in the pot of the same name — that I did not recall as involving any browning.<br/><br/>This method is described as “starting the tagine cold.” It involves heating the lamb gently along with spices and other aromatics, allowing the flavors to fully penetrate the meat. At tha...

Tagine-Style Lamb Stew

NYT Cooking: Traveling in Morocco 30-some years ago, I had eaten tagines — stews distinguished by being cooked in the pot of the same name — that I did not recall as involving any browning.<br/><br/>This method is described as “starting the tagine cold.” It involves heating the lamb gently along with spices and other aromatics, allowing the flavors to fully penetrate the meat. At tha...

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