[homemade] Chicken Wrap [homemade] Chicken Wrap

submitted by /u/dkornel2000
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submitted by /u/dkornel2000
[link] [comments] false /u/dkornel2000

[homemade] Roasted Red Pepper Soup with grilled cheese [homemade] Roasted Red Pepper Soup with grilled cheese

submitted by /u/Legal_Property7653
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submitted by /u/Legal_Property7653
[link] [comments] false /u/Legal_Property7653

[Homemade] Focaccia with olive oil, garlic, and basil. Stuffed with ham and cheese. [Homemade] Focaccia with olive oil, garlic, and basil. Stuffed with ham and cheese.

Ask me for the straight line.

submitted by /u/SofiaAndrea25
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Ask me for the straight line.

submitted by /u/SofiaAndrea25
[link] [comments] false /u/SofiaAndrea25

French omelette [homemade] French omelette [homemade]

19th century style Omelette aux fines herbes prepared in copper skillet.

submitted by /u/Mo_Steins_Ghost
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19th century style Omelette aux fines herbes prepared in copper skillet.

submitted by /u/Mo_Steins_Ghost
[link] [comments] false /u/Mo_Steins_Ghost

[AMA] We're the reporters who just ranked the best 50 restaurants in the U.S. for The New York Times. Ask us anything! [AMA] We're the reporters who just ranked the best 50 restaurants in the U.S. for The New York Times. Ask us anything!

Hi everybody, we just published our list of the best 50 restaurants in the U.S. You can see the full list for free here, even without an NYT subscription.

From Brian Gallagher (proof): Hi there! I’m Brian Gallagher, a senior editor on The New York Times Food desk. I edit features and restaurant coverage, both nationally and in New York City. I have been a part of multiple lists chronicling the top 50 U.S. restaurants.

From Tejal Rao (proof): I’m a chief restaurant critic for the Times, based in Los Angeles and traveling the country to review restaurants with a diversity of cuisines, price points and formats. I’m always looking for excellent food, but this year I felt especially drawn to places that had confidence in their own idiosyncratic vision.

From Priya Krishna (proof): I’m a food reporter for the Times and I spent the first half of the year serving as co interim restaurant critic, putting together our annual NYC 100 list. I’m interested in what restaurants tell us about who we are as a culture at a moment in time. I am from Texas originally (HEB forever) and I anchor our restaurant scouting there. I also helped make our New York selections for the list as part of the interim critic job.

Ask us anything about our process behind the scenes, and what we’re looking for when we scout.

submitted by /u/thenewyorktimes
[link] [comments]

Hi everybody, we just published our list of the best 50 restaurants in the U.S. You can see the full list for free here, even without an NYT subscription.

From Brian Gallagher (proof): Hi there! I’m Brian Gallagher, a senior editor on The New York Times Food desk. I edit features and restaurant coverage, both nationally and in New York City. I have been a part of multiple lists chronicling the top 50 U.S. restaurants.

From Tejal Rao (proof): I’m a chief restaurant critic for the Times, based in Los Angeles and traveling the country to review restaurants with a diversity of cuisines, price points and formats. I’m always looking for excellent food, but this year I felt especially drawn to places that had confidence in their own idiosyncratic vision.

From Priya Krishna (proof): I’m a food reporter for the Times and I spent the first half of the year serving as co interim restaurant critic, putting together our annual NYC 100 list. I’m interested in what restaurants tell us about who we are as a culture at a moment in time. I am from Texas originally (HEB forever) and I anchor our restaurant scouting there. I also helped make our New York selections for the list as part of the interim critic job.

Ask us anything about our process behind the scenes, and what we’re looking for when we scout.

submitted by /u/thenewyorktimes
[link] [comments] false /u/thenewyorktimes