Let’s Talk About Latkes

A group of experts on Jewish food will toss around the subject of latkes at an in-person and virtual event at the Temple Emanu-El Streicker Center on Nov. 22. Gabriella Gershenson, a writer, will lead the discussion, joined by Jake Cohen and Leah Koenig, both cookbook authors; Sophie Rand, an owner of Luxe Latkes, a…

This Preserved Lemon Has Heat

Lior Lev Sercarz, the owner of the New York spice house La Boîte, has revamped that North African staple, preserved lemons, with the help of the chef Eric Ripert and Le Bon Magot, a maker of chutneys and condiments. Said to be Tunisian-style and based on a recipe from Mr. Sercarz’s grandfather, these lemons are…

A Holiday Spectacular You Won’t Want to Miss

By the looks of it you’d think salmon, but it’s all steelhead. The large, pinkish orange-fleshed trout is farmed upstate by Hudson Valley Fisheries in Hudson, N.Y. For the holiday season the company has assembled a gift assortment with several iterations of the fish: cold-smoked “lox” style (four ounces) that’s not as salty as traditional…

Adele, Dressed for Power

As the re-emergence of Adele continues with the one-two punch of an Oprah Winfrey interview and a “One Night Only” concert at the Griffith Observatory in Los Angeles in front of a starry, starry crowd — all in prelude to an album release on Friday — so, too, does her mastery of the art the…

12 Wines for Thanksgiving and Beyond

Thanksgiving is the most singular meal of the year for most Americans. It’s usually the biggest dinner party, with dishes cooked maybe once a year, often by many different people. It may also be the only day of the year when generally compartmentalized groups of family and friends blend together. It’s no wonder we spend…

The Pleasures of Green Salad

Good morning. Eric Kim wrote about salad for The Times this week, and delivered a terrific recipe with the essay, for green salad with dill vinaigrette (above). That could be part of your meal tonight, maybe alongside some roasted salmon. As good as that recipe is, though, my main takeaway from Eric’s story came from…