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Articles by Rachel Vanni
Five Weeknight Dishes, Now on Sundays
Hoisin garlic noodles. These noodles from Hetty Lui McKinnon make a powerful case for hoisin, the glossy, savory-sweet Cantonese sauce that is often used to glaze meat. Food styled by Monica Pierini. (Rachel Vanni/The New York Times) (Five Weeknight Dishes) For years, we’ve sent the Five Weeknight Dishes newsletter to you on Tuesday. But going forward, it’ll land in your inbox on Sunday mornings, so you can better plan your cooking for the week ahead.
Low Salt Meets Big Flavor in These Turkey Meatballs
Pesto-roasted salmon with tomatoes and white beans. Pesto -- store-bought or homemade -- gives Sheela Prakash's sheet-pan salmon plenty of flavor, while roasted tomatoes mingle with the creamy white beans. Food styled by Spencer Richards. (Rachel Vanni/The New York Times) You don't have to use a lot of salt to make bold, satisfying meals. In fact, flavorful ingredients like citrus, coconut milk, garlic, ginger, herbs and spices can do a lot of the heavy lifting.
These Dumpling Recipes Are So Good, They Deserve a Party
It’s Dumpling Week, our annual tribute to one of everyone’s favorite foods, with recipes to get you pinching and pleating. Whatever form they take, dumplings make you want to inhale as many as you can, one after another, stopping only to swipe through more sauce or exhale a dragon puff of steam. Eating them feels like tearing open gifts — but better. The wrapping is as amazing as what’s inside, and biting through it delivers a rush of satisfaction at the taste of something new.
How to Host an Unforgettable Dumpling Party
Four expert tips turn prep work into a major part of the fun. At the best dumpling parties, everyone helps out with the cooking and lingers long enough to pitch in on the dishes. So you’ll want to get your guests excited to be in the kitchen. If those coming over aren’t related to you (and even if they are), they should know they’ll be getting their hands dirty and that the dumplings will be ready whenever they’re done helping make them.
What to Cook: A Quick Weeknight Stew With Slow Weekend Vibes
Chicken and white bean stew. Ali Slagle puts chicken breast to work to give you those plush strands of white meat you'll find in the best examples of the form. Food styled by Spencer Richards. (Rachel Vanni/The New York Times) We were snowed in over the weekend, like millions of others, and cooking anything quickly was very far from my mind.
What to Cook: A Quick Weeknight Stew With Slow Weekend Vibes
Chicken and white bean stew. Ali Slagle puts chicken breast to work to give you those plush strands of white meat you'll find in the best examples of the form. Food styled by Spencer Richards. (Rachel Vanni/The New York Times) We were snowed in over the weekend, like millions of others, and cooking anything quickly was very far from my mind.
To Eat Healthier, a Food Critic Went to the Source: His Kitchen
Buying unprocessed groceries like fresh produce, beans, grains and tinned fish can help keep eating habits on track. In the second part of a monthlong series, Pete Wells and experts say the easiest way to a better diet is to surround yourself with the right foods. Food styled by Spencer Richards. (Rachel Vanni/The New York Times) (Reset Your Appetite) In 1976, David Bowie moved to West Berlin. He would make some of the most original music of his career there, but that wasn't why he went.
A Former Restaurant Critic Changed His Eating Habits. You Can, Too.
Amazon lists more than 70,000 diet books. Not a single one is called “Eat Like a Restaurant Critic.” That line of work, which was mine from 2012 until 2024, gave me many rewards, but an easy glide path to health was not one of them. By my last year on the job, I was a mess. I creaked and groaned and belched like a tractor. Heaving myself out of the back seat of a car took so much effort that I dreamed about a portable winch.
How to make döner kebab like a Cypriot mom
It’s an old tale: A boyfriend visits his girlfriend’s parents’ house for the first time and nerves ensue. But in Michael Wilkes’ case, he arrived in Cyprus to not only a warm reception, but also a traditional Cypriot mezze: yogurty cacik, vibrant green parsley, warm pita, olives picked from a nearby tree. “It was so fresh and beautiful,” he said. The spread wasn’t complete. Nefise Kansu, his girlfriend’s mother, was making döner, a kebab of marinated ground lamb or beef.
These 7 Cookies Will Be the Life of Every Party
This year’s Cookie Week recipes are inspired by the flavors of treats we love, like mint chocolate chip ice cream, Vietnamese coffee and gingery Dark ’n’ Stormy cocktails. Photographs by Rachel Vanni Styled by Samantha Seneviratne and Megan Hedgpeth Vaughn Vreeland is a supervising video producer for NYT Cooking. An avid baker and home cook hailing from North Carolina, Vaughn can be seen making his latest creations on the NYT Cooking YouTube channel, Instagram and TikTok. Published Dec.
Five weeknight dishes: Kids love this cheesy gnocchi with corn and pesto
If the dinner problem -- defined, broadly, as “what should I make for dinner?” -- is difficult to solve, picture solving it every night for the choosiest audience imaginable. This audience is not composed of food critics, or exacting chefs. It’s children. Nothing in the kitchen is more reliably frustrating than trying to feed a picky one.
Five weeknight dishes: Quick and customizable burrito bowls and more
I’ve written before about the modular meal, a “cook once, feed many” approach that leaves everyone satisfied, even -- gasp! -- happy.
Tailgating recipes for football season
College football season kicked off last weekend, and the NFL starts the regular season on Sept. 4, so if you haven’t gotten your tailgating or football-watching menu together -- now is the time. If you’re headed to the stadium or a potluck, look for recipes that travel well and taste great at room temperature (and with beer, obviously).
CLARK COOKIE CUTTERS 4
Facebook Twitter WhatsApp SMS Email Print Save Part of Arlene Chua’s collection of 5,000 cookie cutters is displayed at her home on Staten Island on Dec. 12, 2023. Chua seeks out cutters in unusual shapes, like shoes and wedding dresses.
NY RESTAURANTS 2023 3
Facebook Twitter WhatsApp SMS Email Print Save — EMBARGO: NO ELECTRONIC DISTRIBUTION, WEB POSTING OR STREET SALES BEFORE 3:01 A.M. ET ON WEDNESDAY, DEC. 13, 2023. NO EXCEPTIONS FOR ANY REASONS — FILE — Roasted fluke is served on the bone with parsley, garlic and rivers of olive oil at Foxface Natural in Manhattan on Sept. 15, 2023. Behind an anonymous facade, Foxface Natural seems immune to outside pressure.
NY RESTAURANT REVIEW 4
Facebook Twitter WhatsApp SMS Email Print Save The owners Ori Kushnir, left, and Sivan Lahat at Foxface Natural in New York, Sept. 15, 2023. With dishes like antelope, kangaroo and scallop skirts, Foxface Natural offers plenty for diners on a hunt for the unusual.
NY KOREAN FINE DINING 5
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How Are Contracts Negotiated?
Written by: Rachel Vanni Legally Reviewed by: Jennifer Tsai No matter your industry, contracts are an integral part of day-to-day operations. Business lawyers and in-house counsel review, negotiate, and manage hundreds if not thousands of contracts per year. Contract negotiation is an accepted and expected part of doing business. Written, enforceable agreements provide parties with an opportunity to set expectations, make offers, negotiate contract terms, and mitigate risks.
What Is a Franchise Agreement?
Written by: Rachel Vanni Legally Reviewed by: David Curle and Jennifer Tsai November 9, 2020 4 minute read A franchise agreement is a legally binding contract that dictates the terms, circumstances, and obligations between a franchisee and a franchisor. The power dynamic between the franchisee and franchisor is different than a typical contracting relationship. Often, franchisees have little to no room for negotiation when purchasing a franchise.
Brandy Cocktail: Zinger
Brandy, ginger and lemon is all you need for this simple play on the Penicllin cocktail. 1½ oz. brandy 1 oz. fresh lemon juice 1 oz. ginger syrup Tools: shaker, strainer Glass: Old Fashioned Garnish: candied ginger and a few drops of mezcal (optional) Combine the brandy, lemon juice, and ginger syrup in a shaker, then strain into an Old Fashioned glass over a large ice cube. Ginger Syrup: Blend 1 oz. of fresh ginger juice with ½ oz. of white cane sugar in a blender until sugar is dissolved.
Sherry Cobbler Riff From Ernesto's
A symphony of citrus brings this sherry cobbler riff to life. 2½ oz. manzanilla sherry ¾ oz. blood orange oleo saccharum Dry hard cider, to top Mint, to muddle Lemon wedge, to muddle Blood orange wedge, to muddle Lime wedge, to muddle Tools: shaker Glass: Collins Garnish: mint sprig, orange wedge, raspberries Muddle the mint, lemon wedge, blood orange wedge and lime wedge together in a shaker tin with the oleo saccharum, and sherry. Add ice and whip shake.
Vermut & Tonic - Imbibe Magazine
The classic vermouth and tonic gets a few extra layers of complexity from the addition of Bonal and fino sherry. When paired together with tonic water, the three aperitifs make for a stunning low-proof highball good for year-round sipping. 1 oz. fino sherry 1½ oz. Bonal Gentiane-Quina 1 oz.
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