Enchiladas are warm hugs, enveloped in tortillas and blanketed in sauce. Whether topped with hills of Cotija cheese, or a silky salsa verde, or handfuls of herbs, the dish is a shorthand for deliciousness. Even the name alone — enchiladas! — becomes a catalyst for anticipation: Comfort is in the vicinity. It’s on the way!…
Everyone has one or two — or 20! — recipes that they know by heart. Perhaps, at first, you referred to the instructions every time you made it, but at some point, you memorized the measurements, how it should look and exactly how it should taste when it’s done. Eventually, it became a standby, your…
Last year the chef Daniel Humm converted Eleven Madison Park, his much-lauded palace of haute cuisine, into a palace of haute, plant-based cuisine. Now he is offering training wheels for vegan dining: Eleven Madison Home, a weekly subscription box to the tune of $150 ($285 for two) that includes a day’s worth of meals, with…
Headliner Kono Omakase, a type of Japanese meal that leaves the selection of dishes up to the chef, is most often associated with a parade of sushi bites. But it is also applied to yakitori at this restaurant from Atsushi Kono, an expert in yakitori, or “grilled bird,” usually skewered chicken. Mr. Kono was the…
HOUSTON — The Hughie’s on West 18th Street is one among scores of Vietnamese American restaurants around this city. But it may have more in common with a Dairy Queen. For starters, it used to be a Dairy Queen. The sign out front still has the eye-shaped outline of the ice cream chain’s logo. On the…
Figuring out where to take the mom(s) in your life for brunch is no easy task. No two moms are alike! Some just want a nice, quiet place where they can hear themselves think, others prefer a booth over a chair that doesn’t offer long-term sitability. And if small kids are coming — it’s going…
Benita Kasbo, an entrepreneur who left Aleppo, Syria, as a toddler and lives in Chatham, N.J., makes jibneh, a variety of cheese served across the Middle East. She started making it at home before moving to a commercial kitchen in 2020; that summer Ms. Kasbo, 43, found stores to sell it under the name Kasbo’s…
The day I found out that I didn’t have to stand over the risotto pot, stirring constantly with one hand as I awkwardly ladled in simmering liquid with the other, was the day the rice dish went into my permanent dinner rotation. Before that, risotto was for special occasions only, something I’d trot out when…
When new buds emerge on trees and the ground warms with the advent of spring, foragers fan out through woodlands, scanning the leaf litter for morel mushrooms. Arguably the most iconic of wild fungi, morels stand 3 to 6 inches tall and sport a signature cone-shaped lattice cap in shades of cream to chocolate brown.…
Ashley Garza recalls her teenage years in the Rio Grande Valley in Texas, when she ate commercial gummy bears in raspas, a shaved-ice dessert, and as dulces enchilados, a Mexican American snack of chamoy- and chile-coated candies. “When I was in high school, people were selling little Ziploc bags of gummy bears with chamoy,” she…