A drug that has been used for decades to treat allergic asthma and hives significantly reduced the risk of life-threatening reactions in children with severe food allergies who were exposed to trace amounts of peanuts, cashews, milk and eggs, researchers reported on Sunday. The drug, Xolair, has already been approved by the Food and Drug…
Good morning. I like a savory breakfast on the weekend — maybe a bowl of congee studded with peanuts or a roast beef hero with gravy and mozzarella. Occasionally, there’s a mad dash to Queens for early doubles at Trinciti or a first-in-the-door shrimp and grits at Bubby’s in Manhattan. Those are nice mornings. Conversely,…
Plenty of podcast listeners catch up on their favorite shows while doing household chores like making dinner. But if you’re looking for something that will enhance the cooking experience as much as the aural one, consider these six shows, which offer a mix of innovative recipes from world-class chefs, documentary journalism about culinary culture around…
We know that frozen peas are a freezer staple — they’re just as good as their fresh counterparts, and they’re always ready to add little pops of sweetness to skillet greens with runny eggs and vegetable pulao. But … what makes them such a good freezer staple? Why do they freeze better than, say, apples?…
When you’re a dishwasher at Gage & Tollner, there are no slow times. At this historic Brooklyn fine-dining restaurant, revived three years ago, the dining room is always full, the kitchen doesn’t close between lunch and dinner, and there are thousands of dishes to rinse but limited space to do it. That’s where we found…
Other than Brazil, no nation produces more coffee than Vietnam. Introduced by French colonists in the 19th century, the country’s coffee crop is now a $3 billion business and accounts for nearly 15 percent of the global market, making Vietnam the java giant of Southeast Asia. Quality, however, has only recently begun to catch up…
Good morning. The dogs ran for miles in the snow, and then snoozed deeply in the back of the truck while we ate pizza at Lucia in Sheepshead Bay, Brooklyn, while we drove to Villabate for pastry afterward, when we got home and napped ourselves. It was a perfect weekend day for them, for me,…
A slowly bubbling pot of stew on a cold winter evening, steam rising and scents wafting, is the epitome of cozy contentment. There’s a fine line between a stew, a braise and a soup, and it’s quite subjective: Sometimes only a few spoons of broth make the difference. To my mind, a stew needs to…
Much to my dentist’s dismay, I love sweets. A meal simply doesn’t feel complete without something sugary at the end, and many a 3 p.m. slump has been avoided with a well-timed cookie. A few weeks ago, a waiter called my group her favorite table after we ordered the entire dessert menu. But I understand…
Cooking is, in almost every way, magic. Every day, we trot into our kitchens with an idea and a few tricks up our sleeve, transforming ingredients and conjuring wholly new creations in the process. Recipes, then, are little spells, road maps to transcendent deliciousness. Only with a recipe can you turn just three ingredients into…