Recipes

Choosing a backdrop, holding your phone, and using your front camera to snap the perfect pic A mirror selfie is the perfect way to flaunt an outfit, flex your good-hair day, or just give your friends and followers a quick update on your day. But taking mirror selfies is an art, and there are some tricks to getting it just right. The best mirror selfie looks effortless and casual, but still flexes your clothes or your surroundings. We’ll give you some vital tips and pointers on how to set up your shot, hold your phone to frame your face, and...

A wine bar open for more than a decade-and-a-half is editing its footprint east of Union Square later this month.  Pierre Loti, which first opened in 2007, will flip the adjacent Adalya restaurant to create the newly dubbed Pierre Loti Mediterranean Kitchen & Bar on Wednesday, March 15. The conjoining spots briefly shared ownership several years ago, and this is the PL brand’s fifth effort. The new space will build on the next-door original’s menus with more of a sit-down dinner conceit that will eventually grow to include brunch and lunch. RECOMMENDED: These are the 6 best new restaurants in NYC for March...

By Sarah Kahle The Bering Sea crab industry was booming when Chuck Hosmer became captain of the F/V Baranof in 1980. At the time, crew members could take home up to $90,000 in a single season. But his sons Adam and Andrew, who grew up fishing on Whidbey Island and followed their father’s footsteps into seafood, may never see the industry return to what it once was. Alaskan crabbing is not for the faint of heart. The northeastern Bering Sea, home of the snow crab, is covered in sea ice from November to June. Winter storms, powerful tidal currents and...

This Roasted Beet and Orange Salad can be made ahead of time and gets better the longer it sits. You can leave it in your fridge and snack on it all week. This salad idea comes from Red Rocks Bistro in Old Town. I love their beet and orange salad so much. I’ve made a Roasted Beet Salad but this Red Rocks Bistro version is a different beast altogether. Theirs has cumin in the dressing and some chives, I had neither when I decided to recreate it, but parsley added the freshness that it needed. You could always add a...

It is safe to say that we can start counting down to spring. It’s just over two weeks away! And while the winter hasn’t been one of the coldest ones we remember in this part of the world, I am very much looking forward to the warmer temperatures, to walks outdoors and to the first flowers blooming in our garden. At the same time, I am still enjoying orange season —and winter is orange season. The recipe I’m sharing today, mandarina stuffed salmon with thyme, takes care of many aspects of this time of year. I come from Valencia, the...