On Christmas Day in Macaé, Rio de Janeiro, Brazil, the kitchen was the gathering place for Thailine Kolb, her cousins, her mother and her aunts. While the children ran around, the women, dressed in matching aprons, prepared a holiday dinner. Mrs. Kolb remembers sprinkling salt on dishes and mashing pounds of yuca for one of…
Good morning. Thanksgiving isn’t one day. It’s a season, an incantation, a way of thinking about the world. And for those of us at New York Times Cooking, the holiday begins now: three weeks of planning and shopping, cooking and baking, counting forks and knives and wondering if there’ll be enough room at the table…
Recipes can be passed down by word of mouth, scribbled on index cards, published in cookbooks. But they’ve always had one thing in common: They’re made by people. Few things, in fact, are as packed with humanity as a recipe. Mixed and folded and baked into each one are their creators’ backgrounds, stories, tastes and…
¼ cup chopped fresh cilantro ¼ cup chopped fresh mint ¼ cup chopped fresh parsley ½ cup raisins ½ cup slivered almonds, toasted ½ cup chopped dried apricots ½ cup chopped pitted dates ½ cup currants ¼ cup chopped fresh ginger 1 tablespoon grated lemon zest 1 tablespoon ground cinnamon 1 teaspoon ground cardamom ½…
At the end of the year that Julie Powell spent cooking every recipe (more or less) from Julia Child’s “Mastering the Art of French Cooking,” she came to mayonnaise collée. It is a hand-whisked mayonnaise thickened with gelatin — a kind of stiff, salty garnish that was piped decoratively over aspics and the like in…
LONDON — Hating or loving the coconut-and-chocolate Bounty bar, perhaps Britain’s most controversial confection, is the kind of topic that can cleave a nation in two in a much less harmful way than nations are usually cleaved in two. Recognizing Bounty’s less-than-stellar reputation, and perhaps trying to profit from people talking about it, Mars Wrigley…
After reading Yewande Komolafe’s most recent column — the diary of a truly perfect fall day with her daughter in Brooklyn — I started daydreaming about getting a pot of maafé going, scenting my kitchen with sizzling garlic and ginger and simmering tomatoes and peanut butter. Yewande makes the comforting Senegalese stew with plantains, squash,…
Light, crisp, bright, yeasty, floral, savory, full-bodied, syrupy, sweet: Sherry’s spectrum of styles is wide and varied, translating to infinite adaptability in the world of cocktails. “Sherry itself is already like a cocktail,” said Chantal Tseng, a bartender and sommelier based in Washington, D.C. “All the elements are there. You have the complexity, you have…
“The food your grandmother cooked, that everybody cooked — suddenly it’s called something else,” Johari said. “It’s convenient for people to say, ‘It’s all shared.’ Of course it’s shared, but please give recognition where it’s due.” AT DAWN, FROM the Southern Ridges, the city was a set of dominoes against a sky of smoked orange.…
Thanksgiving, for a lot of us, means a glistening table practically buckling under the weight of the food: a burnished bird, overflowing side dishes, every kind of pie and several bottles of wine. But with food costs soaring and continued supply chain issues, this year’s feast might look a little different. How do you create…