Make Sorbet from Canned Fruit

For a quick, satisfying summer refreshment, all you need is a can of fruit, a food processor and a freezer. This method was the brainchild of Melanie Bernard, a columnist for Bon Appétit magazine who in 1996 was commissioned by the Steel Packaging Council, a trade group, to find some new uses for canned food.…

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Is It Safe to Go to a Pool During Coronavirus?

The weather is finally turning and you’re ready for that cherished summer tradition: spending the day lounging by the outdoor pool or splashing through a water park. But is the pandemic going to dash your watery summer dreams? If you’re safe and understand the risks, not necessarily. First, the growing consensus among experts is that…

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W.H.O. Finally Endorses Masks to Prevent Coronavirus Transmission

Long after most nations urged their citizens to wear masks, and after months of hand-wringing about the quality of the evidence available, the World Health Organization on Friday endorsed the use of face masks by the public to reduce transmission of the coronavirus. Since the beginning of the pandemic, surprisingly, the W.H.O. had refused to…

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These Brownies Are as Sweet as Candy

I’ve been waking up very early lately. And sometimes, in those anxious predawn hours, I get an overwhelming desire to creep quietly into the kitchen and bake. This week, I craved chewy, salty butterscotch brownies, the kind made with browned butter, and almost enough dark brown sugar to make your teeth ache. But not quite.…

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Take Care of Yourself and Others

Hello and welcome to Five Weeknight Dishes. Instead of my usual introduction, I want to direct you to a letter that Sam Sifton sent out today about NYT Cooking and our values. I hope you’ll take a moment to read it. Please take care of yourself and others. If that includes cooking, then I hope…

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Coronavirus Testing for Summer Camp Kids

Even before Howard Salzberg announced his intention to open the gates of Camp Modin in Belgrade, Maine, for the summer — defying a drumbeat for cancellation during the coronavirus pandemic — he was getting pitched. And pitched and pitched and pitched. By the companies selling masks, face shields, gloves and massive tents like you’d see…

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Love Letter: Embracing Love and Uncertainty

When stay-at-home orders went into effect almost three months ago, just about everything became complicated and uncertain. Meeting up with family and friends became a health hazard, grocery shopping required masks and gloves, and for couples who weren’t cohabitating, blossoming romances came to a screeching halt. In this week’s Modern Love essay, the pandemic threatens…

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Louisville Barbecue Owner Killed in Police Shooting Fed a Food Desert

Maybe it was something in Odessa McAtee’s dressing that led her son to a career in cooking. “He loved my dressing,” she said, speaking over the phone Thursday from her home in Louisville, Ky. “‘Mama, make me some dressing,’” she recalled his asking all the time. Her turkey dressing and collard greens were his favorites.…

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A Letter From the Editor

Good day. Seek the truth and help people understand the world. That’s the mission of The New York Times. It holds true for NYT Cooking as well, where we look at everything through the prism of home cooking and write up our findings as recipes. And here is a truth now: The protests that have…

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This Isn’t Strawberry Shortcake as You Know It

This might be a controversial position in the world of desserts, but I think berries and whipped cream go better with a nice, crisp cookie than with the soft biscuits of a classic New England strawberry shortcake. I adore biscuits, but, to my mind, they’re bread, not cake, and best eaten for breakfast, not dessert.…

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