A Smoky Egg Salad to Rule Them All

Since I was about 13 and saw a tiny photo of one in an outdated Spanish language textbook, I’ve been dreaming about going to a calçotada — a Catalonian get-together where people grill loads of calçots, a spring onion as slender as a baby leek, and then eat them heaped with romesco sauce. I’m sad…

Croissants Take on New Shapes

Ten years after the Cronut, croissants are still taking on new shapes, sporting swirls and stripes and drawing crowds. When the baker Amadou Ly spotted the right moment to pull his croissant dough from the roller, it flowed like silk over his wooden counter. It had taken three days of precisely executed fermentation and lamination,…

Sahadi’s Gets Into the Wine and Spirits Business

Sahadi’s, a Brooklyn store for Middle Eastern spices, grains, condiments and other products that was established more than 125 years ago, has added wines and spirits to its inventory. Adjacent to its Industry City branch that opened in 2019, the company has installed an airy wine and spirits store with a particularly uncommon focus: the lesser-known products of…

Spring Means Lemon Everything

Hi, Julia Moskin here in your inbox today, filling in for the irreplaceable Melissa Clark once more. It comes at the end of citrus season, but lemon desserts and dishes seem to bloom in early spring along with other bright yellow things — daffodils, the sun, Peeps — that return to us this time of…

Clean Out Your Fridge, Find Dinner

The writer Tamar Adler has a new cookbook devoted to leftovers — “The Everlasting Meal Cookbook: Leftovers A-Z” — packed with recipes like refried bean hummus, a pad Thai omelet, hot dog banh mi, chicken ragù. I love the elegant honesty of Tamar’s writing, the sureness of her direction and the range of her ideas.…