This Pasta Is Inspired

We’re still a few months away from returning to the newsroom en masse at The Times, but I’m starting to feel a strange premature nostalgia for these work-from-home days, when at the end of the day I could walk away from my laptop, wander into the kitchen, pour myself a glass of wine (or lately,…

Three Ways to a Better Chicken Breast

In the 1723 cookery book “The Cooks and Confectioners Dictionary,” the author John Nott shares a recipe for chicken breasts, in which the skins get lifted and stuffed with grated bacon, anchovies and herbs. According to the Oxford English Dictionary, it’s one of the first written accounts of the noun cluster “chicken breasts” in the…