Hi! This is a different Emily (Fleischaker) than usual. I’m a deputy editor on the food and cooking desk, filling in for Emily Weinstein. A co-worker recently used the phrase “spiritually out-of-office” to describe the vibe of summer. (Our boss was in the meeting when this happened, so I’m not blowing up my co-worker’s spot,…
Good morning. Here’s an excellent sandwich I ate around 60 miles south of the Jones Inlet on Long Island the other day, zooming around the New York Bight looking for offshore bluefin tuna: mortadella, provolone and napa cabbage kimchi on a buttered baguette, with pickled jalapeños and cilantro leaves. Would that sandwich have been as…
The diet staple of the ’70s is jiggling back into the mainstream — bringing with it a host of health benefits.
By Wei Tchou This spring, the chef Molly Levine began serving seasonal cuisine from a refurbished 1971 Airstream trailer parked on a former dairy farm in the Hudson Valley. Westerly Canteen’s trailer holds a compact kitchen with cream-painted walls and blond wood counters. “I had this wild idea, like, ‘What if we took the food…
The text was brief: “Warning: She made you a cake.” I was packing a weekend bag to spend a couple of nights in the tristate suburbs, and the “she” in question was Susan, my friend’s mother, whose house I’d be staying at. Susan had made a peach, bourbon and pecan cake from Claire Saffitz’s cookbook…
A few thoughts about summer cooking: It should be bold, flavorful, refreshing. It should take full advantage of the season’s fresh produce. And, if possible, it should be consumed outdoors. It should also be casual, easy to pull off without much exertion. Much depends on your constitution and strength, of course, so perhaps summer cooking…
Though far smaller in scale, the debut of We Are Ona’s Paris studio, on a crisp evening in spring, felt just as significant. Pronzato arrived at the event, a dinner for 16 friends and collaborators, just hours before his guests, having come straight from Los Angeles where We Are Ona hosted a weeklong pop-up at…
A darkness has fallen across the cobbler belt. You can barely find a peach. A winter that was a touch warm, followed by a series of hard freezes in March, has devastated the Georgia peach crop. Some hopeful state officials estimate that only 10 percent of the crop survived. But out in the field, the…
Hi. It’s me, Kim Severson! It’s that time of the summer when everyone but me goes on vacation. This means I get to talk about something my friends and family are tired of hearing, which is how much reporting power fuels everything we do over here in the best section of The New York Times.…
When I cook for myself, the only real guideline I follow is the pursuit of flavor — everything else is a suggestion. And sometimes, particularly with a cuisine I’m not too familiar with, this means following a recipe to the letter. But more often than not, pleasure is the goal, which means steamed cabbage and…