My thoughts in quick succession after seeing the word “esquimole” on the menu at Hasta la Madre, a new Mexican restaurant in the Usaquén neighborhood of Bogotá, Colombia: A portmanteau of guacamole and esquites — grilled corn with mayonnaise, Cotija cheese and chile powder — sounds delicious. (It was.) Though I typically prefer my…
Hi there, it’s Melissa. When I worked part-time in a professional kitchen in high school, the first thing I learned was how thrilling it is to share a kitchen with pros: the graceful shimmy between flaming sauté pans, the calming effect of a team that has your back amid the chaos — I took to…
If you are walking anywhere in London and spot Elijah Quashie, a.k.a. The Chicken Connoisseur, he would be grateful if you resist the urge to make a fuss. Do not shout “Chicken guy!” or ask him to record a happy birthday greeting to a friend on your mobile phone. If you have comments or questions,…
“Brevity is the soul of wit,” wrote William Shakespeare, and the same could be said of a good recipe. Weekend cooking projects and three-hour braises are all well and good, but an exceedingly delicious meal — the sort that makes you do a little chair dance when you take your first bite — ready in…
Howdy, I’m Tanya, a New York Times Cooking editor and Emily’s gracious understudy this week. You should know that there are a few hills I’d die on: The “Star Wars” prequels weren’t as bad as everyone said they were, the best s’mores are deeply charred and a little salty, and we should all be making…
Because of my daughter’s braces, our family’s summer corn-on-the-cob-palooza has been temporarily nixed. Corn is still on the menu — thank goodness — but the kernels need to be cut off the cob, lest any gnawing ravage the delicate infrastructure of modern orthodontics. The upside to all this is that my corn kernel repertory has…
Fermentation, to me, is like a dance with my environment, at times loose and improvisational, but always measured and contained. What better way to cook is there than to rely on nature to alter an ingredient, at its own pace? Broadly speaking, it is a process that transforms an ingredient, using elements — bacteria, yeast,…
The other things do matter. Many digital recordings, for example, use Auto-Tune, a technology that can change a singer’s pitch if it strays off-key, but which might alter the swoops and wavers that give a voice character. With digital technology, producers can replace bum notes or inadvertent sounds. Imperfections are eliminated. Often, though, the greatness…
Julie Reiner, who has long been a force in the New York cocktail world, will once again be mixing manhattans in Manhattan. She was one of the partners behind the now-closed Flatiron Lounge and Pegu Club, two of the most important bars in the early days of the craft cocktail movement in New York, and…
I ❤️ seaweed, and if you happen to have missed my earlier seaweed-filled edition of this newsletter, please find a moment to catch up with Eric Kim’s recipe for creamy asparagus pasta. Today, we’re turning to an aguachile verde with sliced hearts of palm, avocado, cucumber and onion that uses seaweed to develop and build…