You might assume that the children of New York Times food editors and writers have adventurous palates. Surely, you might think, a person who spends so much time cooking and eating would raise a fearless eater who happily devours composed salads for school lunch. But, dear reader, you’d be wrong. Most of our kids are…
It’s trite, but it’s true: After the excesses of the holiday season, January is the time to venture into more moderate territory. It’s just as well, but it needn’t feel restrictive. And something festive isn’t out of the question, either. When I’m cooking light, I tend to rely on some Asian pantry ingredients, which can…
It has become the bedrock of virtuous eating. Experts answer common questions about how it leads to better health.
Lemon, olive oil and garlic are the foundation of so many pantry meals, a harmonious trio I use to flavor pretty much everything — fish, chicken, vegetables, grains — stopping only at dessert because, well, garlic. Often spiked with chile flakes and Parmesan, the combination makes any dish taste deep and complex, without your having…
Sometimes, when I’m not feeling well, I want Yewande Komolafe’s brothy Thai curry with silken tofu and herbs, or Hetty McKinnon’s curry udon or Lara Lee’s smashed tempeh with homemade sambal. But earlier this week, I found myself craving a hot Japanese sweet potato with plenty of butter on top. I set it on a…
The morning is very simple: I shower and wash my face with the Deep Cleanse exfoliating cleanser from Tatcha and, once a week, I’ll use this Sisley-Paris Exfoliating Enzyme Mask. That has been great for the discoloration on my skin. On my body I’ll use the Grown Alchemist Intensive Body Exfoliant followed by the Tatcha…
The cookie cutters are back in their drawers and the giant casserole dishes in their cabinets. Now, you must face reality: After a busy season of gathering, traveling and breaking from routine, the return to everyday cooking might feel abrupt. But a handful of light, nourishing recipes can make resetting in the kitchen an exciting…
On New Year’s Day I finally tidied up under the kitchen sink to prepare for the overdue repatriation of my compost bucket. Before the pandemic, my family composted regularly. Each week, we’d draw straws to see who had to lug the leaky biodegradable bags to a drop-off site several blocks away. Then the pandemic lockdown…
With norinj pilau, he does the work of washing, drying and peeling the oranges, leaving behind as much of the white pith as he can. Then he cuts the peels into skinny strips using a razor blade and brings them to a boil three times, as if performing a task in a fairy tale. Each…
Ignacio Mattos, the chef and restaurateur, gave New York one of its most original restaurants of the past decade, Estela. With his latest place, Corner Bar, he seems to be out to prove that originality is overrated. I’m not sure he succeeds, but he comes a lot closer than I would have thought possible. Corner…