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Articles by Peter Kaminsky
After September 11, New York Chefs Turned a Party Boat Into a Floating Kitchen for Rescue Workers Original
In the terrible days following the September 11 terrorist attacks, many of us turned to food for comfort — and few needed consolation more than the heroic workers who within minutes were combing through the rubble of the World Trade Center, desperately searching for survivors. A group of New York chefs led by Don Pintabona decided to carry out their own relief mission, cooking nonstop in support of the rescue effort.
After September 11, New York Chefs Turned a Party Boat Into a Floating Kitchen for Rescue Workers
In the terrible days following the September 11 terrorist attacks, many of us turned to food for comfort — and few needed consolation more than the heroic workers who within minutes were combing through the rubble of the World Trade Center, desperately searching for survivors. A group of New York chefs led by Don Pintabona decided to carry out their own relief mission, cooking nonstop in support of the rescue effort.
Windows on the World Was More Than a Restaurant — It Was a New York State of Mind Original
Windows on the World had a lot to prove when it opened in April of 1976. For starters, there was the curse of the 1975 Daily News headline: “Ford To City: Drop Dead.” Beset by violent crime, Himalayan mounds of garbage, and on the verge of bankruptcy, New York was looked upon as a once-great city with its best days behind it. The anticipated opening of the World Trade Center did little to dispel the sense of civic malaise.
Windows on the World Was More Than a Restaurant — It Was a New York State of Mind
Delaware 2 hours ago Delaware restaurant group wins top industry honor AOL - Patricia Talorico, Delaware News Journal • 2h Editor's note: Reporter Patricia Talorico won a 2023 Industry Impact Award from the Delaware Restaurant Association Cornerstone Awards for her impact on the restaurant industry and wider community. You can read our story here.
Windows on the World Was More Than a Restaurant — It Was a New York State of Mind
Windows on the World had a lot to prove when it opened in April of 1976. For starters, there was the curse of the 1975 Daily News headline: “Ford To City: Drop Dead.” Beset by violent crime, Himalayan mounds of garbage, and on the verge of bankruptcy, New York was looked upon as a once-great city with its best days behind it. The anticipated opening of the World Trade Center did little to dispel the sense of civic malaise.
Fishing with the Year-Round, Blue-Collar Party Boaters of New York City
This story, “Brooklyn, Whiting, and Heated Rails,” appeared in the January 1981 issue of Outdoor Life. In Brooklyn, in the winter, on a day that broke Kodachrome bright, I boarded the good ship Atomic for a day’s fishing. The thermometer had dug in for a goal line defense on the short side of 30, and the wind coughed out of the northwest, cold and punishing. I wished I had brought along a six-pack of Sterno. If it were May, there would have been a lot more fares.
Your summer grilling showstopper involves a lot of wine and a lot of salt
With South American roots, lomo al trapo is an easy way to win this season’s cookouts. PETER KAMINSKY NEW YORK TIMES July 3, 2025 Updated 7 hours ago 6 minute read The food of Peru has long been celebrated as an elegant alloy of Indigenous, Spanish and Japanese cuisine.
Your summer grilling showstopper involves a lot of wine and a lot of salt
The food of Peru has long been celebrated as an elegant alloy of Indigenous, Spanish and Japanese cuisine. In this century, the reputation of Peruvian gastronomy has risen as Lima’s innovative young chefs incorporate ancient techniques and an ever-widening diversity of ingredients from the high expanse of the Andean altiplano and the rainforests of the Amazon.
Your Summer Grilling Showstopper Involves a Lot of Wine and a Lot of Salt ...Middle East
The food of Peru has long been celebrated as an elegant alloy of Indigenous, Spanish and Japanese cuisine. In this century, the reputation of Peruvian gastronomy has risen as Lima’s innovative young chefs incorporate ancient techniques and an ever-widening diversity of ingredients from the high expanse of the Andean altiplano and the rainforests of the Amazon.
Your Summer Grilling Showstopper Involves a Lot of Wine and a Lot of Salt
The food of Peru has long been celebrated as an elegant alloy of Indigenous, Spanish and Japanese cuisine. In this century, the reputation of Peruvian gastronomy has risen as Lima’s innovative young chefs incorporate ancient techniques and an ever-widening diversity of ingredients from the high expanse of the Andean altiplano and the rainforests of the Amazon.
Fly Fishing and the Pursuit of Happiness
It should be said that catch-and-release fishing is a fine conservation principle, but it is not a bedrock moral commandment that ennobles the catcher. I have kept no more than a dozen trout in the last 40 years; most of those were caught in an isolated lake in the Andes, where hardly anyone else fishes. It abounded with pound-and-a-half brook trout that would take on nearly every cast. Catching them was as easy as picking ripe apples off a tree.
Lomo al Trapo Makes a Stunning Cookout Centerpiece
With South American roots, lomo al trapo is an easy way to win this season's cookouts. A salt-baked, wine-soaked beef tenderloin is a dramatic reveal at a cookout. Credit... Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. The food of Peru has long been celebrated as an elegant alloy of Indigenous, Spanish and Japanese cuisine.
Our Best White Chicken Chili Recipe
Photo: Food & Wine / Photo by Hannah Hufham / Food Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle Prep Time: 10 mins Cook Time: 1 hr 40 mins Soak Time: 8 hrs Total Time: 1 hr 50 mins Yield: 6 servings This white chicken chili recipe is a winner both figuratively and literally: Decades ago, it got first-place honors in a Kansas City cook-off, and it's been one of our best-loved versions ever since.
James Turrell Museum’s ‘Unseen Blue’ Is the Ultimate Sober Trip
As twilight steals over the Calchaquí Valley in the Andean foothills, a dozen pilgrims gather in a curious, open-roofed chamber. They situate themselves on benches along the room’s perimeter, some reclining on the cool stone, and turn their gaze to the heavens, waiting for the show to begin. Over the next 40 minutes, the chamber walls emanate a kaleidoscope of colors, subtly tinting the expanse overhead with the pastels of mountaintop alpenglow.
Maine Farmers, Fishers, and Foragers Are the Stars at This Enchanting Restaurant in Deer Isle Original
Chef Devin Finigan focuses on local Maine ingredients at her restaurant, Aragosta—and she invites the friends who provide them over for a cookout by the water. Photo: William Hereford “This Isle is like Avalon,” John Steinbeck wrote of Deer Isle, Maine, in his road-trip classic, Travels with Charley.
On the Beach
“This Isle is like Avalon,” John Steinbeck wrote in his road-trip classic, Travels with Charley. “It must disappear when you are not there.” You cannot help but feel a similar sense of magic and mystery as you make your way over the wispy, thin bridge that tethers Deer Isle to Maine’s Blue Hill Peninsula. With its deep evergreen forests, mossy trails, rock-bound coves, and wild blueberry patches, Deer Isle feels like the place you try to hold on to in the moments when dreams melt into day.
My Fishing Bucket List Kicked the Bucket
When I first took up fly-fishing, it seemed life would be complete, or nearly so, if I could fish those places that enthralled anglers in the pages of the popular fishing publications of the day.
How Buenos Aires’ Most Iconic Tavern Became the Hottest Table in the City Original
In years gone by, every neighborhood in Buenos Aires had a well-loved place where the locals could stop by for a drink, dine on something homey, and stick around for a few hands of penny-ante poker.
El Prefe Returns
In years gone by, every neighborhood in Buenos Aires had a well-loved place where the locals could stop by for a drink, dine on something homey, and stick around for a few hands of penny-ante poker.
Next-Level Gin & Tonic
Gin & tonic has always been one of my favorite cocktails, even — ahem — before I officially turned 21. We’ll keep that between you and me, of course. Evocative of a walk through a spring meadow, it’s a sip that’s light, bright, and so refreshing that it’s nearly impossible to resist — even when you’re 20 3/4. Or, uh, something near that. Now, South American chef Francis Mallmann has taken the classic up a notch by incorporating a bit of fire.
Aragosta at Goose Cove, in Deer Isle, Maine: Peter Kaminsky Reviews
The view from the cabin deck takes in the sandy crescent of Goose Cove, bounded by a boreal forest on either end. A sea breeze, passing through the evergreens, picks up the sweet scent of pine balsam. A necklace of seaweed traces the tide’s high-water mark. The deep pink flowers of Rosa rugosa peep out from the shrubbery that covers the dunes. Shafts of sunlight spill onto the silvery expanse of Penobscot Bay and its archipelago of rock-bound islands.
5 Cookbooks That Will Up Your Grill Game This Summer by Deana R.
We didn’t own a grill when I was a kid. My folks were German and midwestern and grilling was not in their wheelhouse. Cooking outside over fire was something that you did if you didn’t have electricity to fuel an inside stove or oven. Summer food for us was fried chicken, fried fish, massive potato salads, or cold lunchmeat sandwiches. I did eventually learn to grill as a newly married young adult, but it was still something reserved for camping or church cookouts.
Fly-Fishing in Patagonia: Peter Kaminsky Reports
The thing that has always struck me about Patagonia is how impossibly vast it seems. Seen from the Argentinean side, the sawtooth peaks of the Andes tower over the western horizon. It is a land of giant condors, 100,000-acre estancias, guanacos (the high-desert cousins of the alpaca and the llama) that lope along with the fluid grace of Kentucky Thoroughbreds, succulent grass-fed steaks grilled over a wood fire, muscular Malbec wines, and—what first attracted me 35 years ago—big trout.
The Cookbook Podcast
How to Dress an Egg: Suprising and Simple Ways to Cook Dinner By Ned Baldwin & Peter Kaminsky Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors. Ned Baldwin: I'm Ned Baldwin. My first cookbook is How to Dress an Egg.
The Cookbook Podcast
The Sweet Spot Dialing Back Sugar and Amping Up Flavor By Bill Yosses and Peter Kaminsky Suzy Chase: Welcome to the Cookery by the Book Podcast with me, Suzy Chase. Bill: My name is Bill Yosses, and my cookbook is called The Sweet Spot: Dialing Back Sugar and Amping Up Flavor. Suzy Chase: Your motto is "dialing back sugar and amping up flavor." These recipes in the cookbook were inspired by your years under the Bush and Obama administrations.
What to Cook This Week
Start the year with a winter vegetable curry, a comforting pasta or salmon burgers. Jan. 2, 2022, 11:00 a.m. ET Image Credit...Danny Ghitis for The New York Times Good morning. I’m not a data scientist but I know a little bit. This is the season of pledges and hope, of new lifestyle choices, crossed hearts and pinky swears: less animal protein on the plate this year; more vegetables and whole grains; regular exercise; Dryuary; the whole healthy shebang.
9/11 Brought NYC Restaurants to Their Knees. 20 Years Later, How Are They Facing Down COVID?
On September 11, 2001, Wilson Tang was selling insurance for Morgan Stanley on the 74th floor of 2 World Trade Center. When the first plane hit the neighboring tower at 8:46 a.m., Tang didn’t feel the impact, but he did notice paper flying everywhere. Next, the fire alarm sounded, followed by the order to evacuate. Still, Tang figured, it was no big deal. When he reached the 44th floor, the elevators were out of service, so he took the stairs the rest of the way.
Why You Should Be Pot-Roasting Spring Vegetables
Nothing is new in the world of cooking, but pot-roasting is really, really not new. Pot roasts are the stuff of Sunday dinner nostalgia—maybe we had them at our own table growing up, but more likely our vague recollections come from black-and-white reruns on TV. Those pot roasts were mostly beef affairs, with a few chunks of carrot and onion thrown in, but sometimes it was lamb, sometimes it was chicken. Rarely, if ever, did it consist solely of leeks.
How to Roast a Chicken in 18 Minutes Original
Ned Baldwin never would have figured out how to roast a chicken at warp speed if it weren’t for the disturbing things he saw early in his restaurant career. In those initial gigs, he discovered that when restaurants serve roast chicken, they often par-cook the bird and hold it at a warm temperature until somebody orders it. Only then does it go into a hot oven to finish roasting. “That just grossed me out,” Baldwin told me recently over the phone. “Chicken is like fish.
3 Simple Seafood Recipes That Are Perfect for Summer
Orient Point, on Long Island, New York, juts into the ocean like the head of a spear poised for a flight across the wide Atlantic. A few miles offshore, plumes of warmer water whirl off the Gulf Stream, where they mingle with the coastal waters, attracting fish of every description. In autumn, they are joined by convoys of ducks and geese, gaudy monarch butterflies, breaching humpback whales, and leaping porpoises. Scientists have told me it is the largest migration of wildlife on our planet.
From Sea to Supper
ORIENT POINT, ON LONG ISLAND, New York, juts into the ocean like the head of a spear poised for a flight across the wide Atlantic. A few miles offshore, plumes of warmer water whirl off the Gulf Stream, where they mingle with the coastal waters, attracting fish of every description. In autumn, they are joined by convoys of ducks and geese, gaudy monarch butterflies, breaching humpback whales, and leaping porpoises. Scientists have told me it is the largest migration of wildlife on our planet.
How to Make Roast Chicken with Sweet Potatoes and Cashew Brown Butter
Cheese shards are involved. All featured products are curated independently by our editors. When you buy something through our retail links, we may receive a commission. Putting together a fancy meal doesn’t mean you have to go out of your way to source hard-to-find ingredients and design dishes that are meant to be showcased in a museum. In fact, crafting elevated plates can be as simple as dressing up a few key ingredients.
How to Dress an Egg: Surprising and Simple Ways to Cook Dinner
“One has to cook with precision and confidence to pull off ‘simple’ cooking. Ned’s common sense approach is evident on every page.” —Tom Colicchio “This book will make you hungry and happy. It will send you into the kitchen again and again!” —Ruth Reichl “If you follow Ned Baldwin’s good recipes and sage advice, you’ll be able to dress an egg. You’ll also be able to ingeniously change up chicken, pork, shrimp, beets, leeks, broccoli, chocolate, and more.
La pasión de una familia por la carne perdura en el restaurante Don Julio de Buenos Aires
sabores La parrilla se caracteriza por ofrecer solo carne de ganado alimentado con pasto y fue clasificada como el restaurante número uno de Argentina en una lista regional. Image Para seguir la tradición familiar, Don Julio, en el barrio de Palermo en Buenos Aires, solo sirve carne de ganado alimentado con pasto.
A Family’s Dedication to Beef Lives On at Don Julio in Buenos Aires
The owner, Pablo Rivero, shepherded the restaurant from its beginnings as a mom-and-pop restaurant to its current perch as the top steakhouse in Argentina. Image In keeping with family tradition, Don Julio, in the Palermo neighborhood in Buenos Aires, serves only grass-fed beef. Sept.
What Doesn’t Kill You
Advocacy & Food Policy | April 6, 2016 Cage-free is the Way to Be Advocacy & Food Policy | February 21, 2016 Why Isn’t Every Politician Talking About This? Advocacy & Food Policy | December 13, 2015 U.S. Food Policy is Making You Sick, For Real Meat & Fish | November 2, 2015 Bad Meat Goes Beyond Antibiotics Commentary | October 17, 2015 Are We Soda Obsessed?
In Patagonia, a Duel With an Epic Trout
Image Nicolas Gomez releasing a fish at Lago Strobel in Argentina. March 10, 2019 SANTA CRUZ, Argentina — I held the huge trout under its belly, which was swollen with thousands of eggs. I cradled her gently, pressing lightly on her flanks, trying to keep the fish upright, moving it backward and forward, forcing water through her gills, seeking to revive her. It had been a long fight, with a 45-mile-per-hour wind buffeting me and blowing spray off the whitecaps that covered the lake.
Why Ice Fishing for Your Dinner Is a Quintessential Minnesota Winter Experience
I have fished with the Tsimané in the Amazon with a bow and arrow. I have cast my line just 700 miles from Antarctica in the teeth of Force 5 gales. I have accidentally bounced a fly off an ancient statue at Udaipur’s Lake Palace. But ice fishing? Sitting around on a frozen lake always seemed like nothing more than an excuse to drink beer while staring at a hole. It had never really appealed to my angling instincts. Until now.
The Quintessential Minnesota Winter Experience? Ice Fishing for Your Dinner
I have fished with the Tsimané in the Amazon with a bow and arrow. I have cast my line just 700 miles from Antarctica in the teeth of Force 5 gales. I have accidentally bounced a fly off an ancient statue at Udaipur’s Lake Palace. But ice fishing? Sitting around on a frozen lake always seemed like nothing more than an excuse to drink beer while staring at a hole. It had never really appealed to my angling instincts. Until now.
The Underrated Outdoor Activity You'll Want to Try On Cuba's Southern Coast
I stood in the bow of our skiff, scanning the water. Behind me, on a platform in the stern, our guide Felipe Rodriguez poled us along, gondolier-style. It was sunny—ideal for visibility—but what the sun gave, the 25 mile-an-hour wind took, obscuring our view of the underwater world. Fly-fishing for bonefish has an aspect of hunting, but it always takes awhile before I can recognize my quarry. Until I could make out the ghostly shadow of a moving bonefish, Felipe would be my eyes.
Get the Word of the Day - armamentarium | Dictionary.com
Origin of armamentarium English armamentarium is taken straight from the Latin noun armāmentārium “armory, arsenal, storehouse for military equipment.” The base of the Latin compound noun is the neuter plural noun arma “arms, weapons,” from which the verb armāre “to fit or equip with weapons” derives. From the verb armāre and the suffix -mentum, used to form concrete objects, the noun armāmentum is formed.
Could an Icelandic geyser be the new Instant Pot?
I found this surprising in an energy-rich and conservation-minded country that is also a pioneer in modern Nordic cuisine. In this era of slow cookers and Sous-vide, wouldn’t it be possible, I wondered, to make a whole meal using Iceland’s natural geothermal ovens?
Why Cook Over an Icelandic Geyser? Because You Can
Before embarking on this experimental venture, Mr. Sigfusson was a traditional fine-dining chef. He cooked in elegant restaurants and for visiting dignitaries like Secretary of State Madeleine Albright, to whom he served an appetizer of puffin crudo. Puffins, it should be noted, are not protected as an endangered species in Iceland. They are one of the few native game birds available to Icelandic hunters.
Sheba From Queens Cake (Gluten-Free, Low-Sugar Queen of Sheba Cake) Recipe
The Queen of Sheba cake was popularized by Julia Child in her first book, The French Chef. This modernized, healthier take on the classic dessert, from the new cookbook, The Sweet Spot, reduces the added sugar by 75% and replaces the butter with silky mashed avocado. What you get is a rich, voluptuous, dark chocolate cake (first made in Queens, NY, hence the punny name), served with a beautiful Blackberry Whipped Cream.
Books for Better Outdoor Cooking
Outdoor cooking can mean a lot of different things depending on who you ask. It could mean cooking salmon on a salt block, baking bread in a brick oven, cold-smoking beets, burying an entire pig in a pit with some hot coals, or even setting a can of baked beans over a campfire just long enough to warm them through. There are a lot of things you can do outdoors that aren’t quite the same in the oven or on the stovetop.
Slow-Roasted Organic Chicken With Parsley, Sage, Rosemary, and Thyme
1. Preheat oven to 450°F. In a small bowl, mix together oil, paprika, salt and garlic powder until a paste forms; rub it liberally on inside and outside of chicken. Stuff cavity of chicken with parsley, sage, rosemary, thyme, lemon quarters, garlic and shallots. Truss chicken. 2. Set chicken on a rack in a roasting pan and roast until juices run clear and internal temperature of chicken at its thickest part (the thigh) registers 165°F, 50 to 60 minutes.
Anglers Journal - A Fishing Life
At 89, Joan Salvato Wulff is thinking legacy. Don’t worry. There’s still a spring in her step, and the gray matter functions as well as ever. It’s just that there’s still so much to accomplish, says the architect of modern-day fly-casting mechanics. Framed by sweeping views of undulating grass flats from the Islamorada, Florida, winter home she shares with her husband, Theodore Rogowski, Wulff is explaining the four evolutionary stages of an angler and how she arrived at Stage Four.
Boek | Vissen voor Dummies - Peter Kaminsky, Greg Schwipps
Hoe ervaren je ook bent als sportvisser, soms zijn de vissen je gewoon te slim af. Maar er zijn tips en trucs waar zelfs de meest ervaren visser baat bij kan hebben! 'Vissen voor Dummies' helpt je bij de voorbereiding voor als je langs de waterkant staat. Het maakt niet uit of je op snoek, karper of baars vist, dit boek staat boordevol met de nieuwste en beste technieken om ze te vangen.
Trout Fresh From the Sea at the End of the Earth in Argentina (Published 2009)
WE paused at the mouth of the Irigoyen River where it empties into the steel blue waters of the southernmost Atlantic, or Mar Austral, about 700 miles (as the albatross flies) from Antarctica. Across the river, two gauchos on horseback and a pack of dogs attempted to cut out a pair of bulls from a herd of wild cattle. Men, dogs, horses and cattle crashed down the bank, crossing the river about a hundred yards from us. They thundered across the pasture and charged up a dune at the ocean’s edge.
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