Mother’s Day approaches, and whether you gather with loved ones or ignore it altogether (or, if you’re a mom, slink off to spend the day doing whatever you like, all by yourself — a thrilling thought), it never hurts to have something good to eat. Last week, I asked whether you all go out or…
In 2018, Jing Gao opened a holiday gift guide in an online newsletter from the organic spice purveyor Diaspora Co. to find a happy surprise. The soon-to-be-launched first product from her new company — the Sichuan chile oil brand Fly by Jing — was among the featured picks from Diaspora’s founder, Sana Javeri Kadri. After…
Good morning. Is there an American cuisine? My friend Ned says there is: It’s the food Americans eat. That’s kung pao chicken and spaghetti with meat sauce. It’s fried chicken, cheese enchiladas, latkes and blueberry muffins. We forage for deliciousness. We celebrate what we find and make it our own. So: oxtail and butter beans.…
The technique is wonderful, even in Western preparations, and solves many problems home cooks have with salmon, namely the spatter when searing, the potential for sticking to the pan, and the struggle to keep the fish moist and juicy inside while developing plenty of browned flavor or crisp skin. To get an idea, I bought…
During a recent weekday lunch rush at his restaurant on the Upper West Side, Richard Lam hurried around the dining room fielding orders from his regulars for dishes like wonton soup, General Tso’s chicken and fried rice. Moments earlier, Mr. Lam recommended a plate of crispy chicharrones de pollo to a first-time customer who learned…
For those equally frustrated by supermarket markups and interested in supporting local farmers, a C.S.A., or community-supported agriculture program, has a lot to offer. Chief among the benefits is that a mystery box of fruits and vegetables makes every week (or every other week or every month, depending on your program’s model) feel like your…
Camper English’s obsession with ice began with its opposite: boiling water. As a writer living in the craft-cocktail hotbed of San Francisco, he has spent many hours cradling drinks cooled by gorgeous crystalline ice. But such pure rocks were beyond the reach of the home bartender who lacked high-end commercial ice machines. To Mr. English,…
I don’t want to think too hard about getting ready in the morning so I end up sticking to the things that I know. I’ve been using Youth to the People Superfood Cleanser for years. Same with Epicuren body wash and body lotion and Shu Uemura Silk Bloom shampoo and conditioner. Once a week, I’ll…
“Transforming Spaces” is a series about women driving change in sometimes unexpected places. When Ana Ros became the head chef at Hisa Franko, a restaurant in the Slovenian countryside, she had no experience cooking professionally or running a restaurant. She had never gone to culinary school, nor had she dreamed of being a chef as…
Asparagus season sneaks up on me every year. I anticipate it so hungrily, so ardently, that I have to put it out of my head as May approaches. Stay calm, I tell myself on the way to the farmers’ market, asparagus will be here soon enough. Then, suddenly, there it is, in bunches and bunches…