![]() The post also noted that New Fortune will continue offer catering services once the brick-and-mortar location is shuttered. “We’re not sure when, but we hope to be able to reopen and invite you to our new home in the future.” “Unfortunately, due to the struggles we’ve endured during this pandemic, we are no longer able to sustain our operations and continue with the lease at our current location,” read a Tuesday post on the restaurant’s social media, which also hinted at a new location opening once that’s a possibility. But that was before the novel coronavirus hit and changed everything. and known for its wealth of dim sum offerings, New Fortune had a cult-like following of fans, many of whom would eagerly wait in a lengthy line in order for a chance to snag an array of dim sum delectables like shrimp dumplings and barbecue pork buns from the restaurant’s roving carts. Another cherished eatery, New Fortune Chinese Seafood Restaurant, will close permanently April 4, thanks to the pandemic. The Henlopen was built as a World War II troop carrier and participated in the D-Day invasion in Normandy, France, in 1944.Fortune may favor the bold, but in the time of COVID-19, even some of Austin’s favorite longtime restaurants are having rotten luck. That got me thinking about the Cape Henlopen, one of the boats in the Cross Sound Ferry fleet on Long Island Sound. Longreads alerted me to this fine meditation on the disappearing art of maintenance, by Alex Vuocolo in Noema. The search function is not the most intuitive, but I did find this lovely Kara Walker lithograph from 2013. Now it’s available to all with this online collection. Now, you’d have to do a lot of engineering to make it have anything to do with morels or Greek yogurt, but for the past 30 years the British Museum has been working to digitize its collection of 500,000 prints and drawings, including works from Dürer and Picasso, Rembrandt and Michelangelo. And I’m at if you want to bark about anything. ![]() We’re standing by should you run into problems with our technology: Someone will get back to you. If you haven’t done so already, would you please consider subscribing today? Thanks. Subscriptions make this whole thing possible. (You’ll find additional inspiration on TikTok, Instagram and YouTube.) Yes, you need a subscription to access the recipes. There are thousands and thousands more recipes to cook this week waiting for you on New York Times Cooking. One subscriber subbed in goat cheese for the cream, and I think that sounds fantastic. Or maybe this mushroom ragù from my colleague Alexa Weibel. One of the things I find so fascinating about New York Times Cooking is that reading one recipe often leads me to another, and the serendipity leads me to make something entirely different from what I had intended to make when I logged on.Īccordingly, I might make sausage ragù instead, a recipe Julia Moskin picked up from the cookbook author Nancy Harmon Jenkins and her daughter, the chef Sara Jenkins. And even if it’s sunny and still, I’d like to steer into the joy of it with a big pot of the mapo ragù (above) I learned to make from the chefs David Chang and Tien Ho. I love a weather day: howling wind, a chill in the air, the scent of a rich pasta sauce burbling away on the stovetop. Weather days, with the wind and seas too high for fishing, are for sleeping in, for making repairs, for eating something better than peanut butter and jelly. Days off are rare, and when they come it’s because of weather. The fishermen I hang around with are relentless this time of year, forgoing sleep and family to chase the fall run of fish along the Eastern Seaboard.
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