Where’s the rib-eye? Someday soon it might be grazing on a dairy farm. Meat from dairy cows, rarely valued in American kitchens and restaurants, usually becomes dog food and fast-food burgers. The farmer gets about 60 cents a pound. But selling it for steaks could get them $6 or more a pound, allowing struggling U.S.…
In this column, Ask Kenji, the cookbook author Kenji López-Alt answers your questions. This week, he discusses the surprising science of salting scrambles. Q. Should I add salt to scrambled eggs before cooking, during or after? — Ashley Allison, Chicago A. “Don’t season it,” a young Gordon Ramsay warns in the viral video that has…
Hello! Mia here, filling in for Melissa today and Monday. I hope your week has been sunny. I love clams, but I don’t cook them enough. I’m not sure why. They’re a sustainable, year-round seafood option and are not too expensive. They’re also — let’s be honest here — kitchen comedy gold. It gives me…
The chef Shota Nakajima goes to bed early and wakes up early. He walks his dog for an hour and a half every day. He doesn’t drink anymore, thriving on a diet of rice with grilled fish and pickles for most of his meals, especially breakfast. Getting to this place in life, a state of…
Sometimes we publish a recipe on New York Times Cooking that aligns so perfectly with this newsletter and our cause — food for busy people who still want something good to eat — that I get excited to tell you about it. That’s the case with Vallery Lomas’s new roasted chicken thighs with hot honey…
Shrinking products, rising prices at the market and beyond: Shoppers have been feeling the pinch at the register for some time now. And whether it’s a new feeling or a long-lasting one, creating a grocery budget can help you feel more in control over your finances. Budgeting “takes away the anxiety of worrying about money,”…
On a cold, windy February morning on Shinnecock Bay, on the South Fork of Long Island, N.Y., Ricky Sea Smoke fished for clams from the back of his 24-foot boat. The fisherman, whose real name is Rick Stevens, expertly sorted through haul after haul as they were dumped onto the sorting rack. Among the usual…
Opening Cha Cha Tang Opening on Mother’s Day, May 12, this pop-up rendition of a Hong Kong diner with white tablecloths will serve Cobb salad with roast pork, a Cantonese roast duck sandwich, macaroni soup with fried Spam, Cantonese French toast with taro cream and more. It’s the work of Wilson Tang, who grew up…
At first, I thought it would be easy enough to update my list of the 100 best restaurants in New York City. The New York Times had published my first guide in April 2023. The second guide, to be released a year later, would only require a simple refresh, right? I would add a few…
During Passover, Jews move culinary mountains with matzo: cheesy lasagna with layers of the unleavened bread instead of noodles; peanut and caramel brittle; homemade pasta; and even pizza. It’s one of 10-year-old Hudson Greenstein’s favorite foods. During Passover two years ago, he was craving pizza when he and his father stopped by one of his…