Good morning. Pasta alla gricia is one of the all-stars of the Roman pasta canon, a simple preparation with guanciale, Pecorino Romano and black pepper. But if you don’t have guanciale (and don’t have a few days to prepare your own), you might make salami pasta alla gricia (above) instead. There’s something delightful about how…
It has been years since my mother roasted a salmon head. But I can still hear that tick-tocking toaster oven, a sign of the dish’s imminent arrival at our dinner table. The “head” part of it all was scary to me as a child, but as an adult, I find myself craving the fishy butteriness…
If you’d prefer to stay off the reservation sites, you can try calling: Restaurants of a certain era, like Yakitori Totto near Carnegie Hall, sometimes take last-minute reservations over the phone. Or you should join every restaurant obsessive I know in dining out at 6 p.m. Sure, it’ll be on the quiet side when you…
Looking Ahead Lord’s Ed Szymanski and Patricia Howard, the owners of the seafood-focused Dame in Greenwich Village, are planning a new restaurant, scheduled to open in early fall, and, as Ms. Howard said in an email, inspired by London establishments like St John, Rochelle Canteen and Quo Vadis. “That style of simple, elegant, seasonal British…
San Francisco comes to Hudson Square at Pine & Polk, a newly opened food shop from Lindsay Weiss and Alyssa Golub, New Yorkers who met while working in San Francisco and named their store for two of that city’s streets. They’ve filled the shelves with a quirky assortment of food products they like, from producers…
In kitchen mythology, no archetype is more potent than the grandmother, and most powerful of all is the nonna. Even if you’re not Italian, you probably have an idea how the archetypal Italian grandmother looks and, more to the point, how she cooks. Pick a major cooking website and you can look up recipes for…
At my parents’ home in Kurunegala, Sri Lanka, as at many others across South Asia, curry leaf trees grow in the backyard, suffusing the air with a slight earthiness. That scent only intensifies when the fresh leaves sizzle in coconut oil, an integral step in so much of our home cooking. If you’ve long been…
Food memories from childhood summers tend to stick. Olga Koutseridi, a graduate student adviser at the University of Texas at Austin, formed hers in Mariupol, the small city on the Black Sea whose name has become synonymous with the worst devastation Russia has inflicted on Ukraine. While she was growing up, her family often moved…
La Quercia Cured Meats, the Norwalk, Iowa, producer of charcuterie made from pork that’s often heritage breeds, has introduced a new line of cured hams called Jambon Americano. The ham is dry-cured with sea salt and spices, no additives, similar to how prosciutto is made but with shorter aging. The end result is less intense…
To accompany the warming weather, Mark Isreal, the owner of the Doughnut Plant, has introduced the Wonder Wheel: a cake doughnut ice cream sandwich. The name is a mouthful, and each sandwich is a delicious one. Mr. Isreal said he has been working on them for years. They’re split, lightly coated with milk, dark or…