Five years ago McDonald’s said it planned to reduce greenhouse gas emissions by more than a third in parts of its operations by 2030. A few years later, it pledged to be “net zero” — cutting emissions to as close to zero as possible — by 2050. But in its most recent report, McDonald’s disclosed…
Good morning. There are a few things I want to cook this weekend beyond the usual Saturday morning waffles and bacon. One is an awesome new recipe that my pal and colleague Alexa Weibel adapted from Carolina Doriti’s new cookbook, “Salt of the Earth: Secrets and Stories from a Greek Kitchen.” It’s for shrimp saganaki…
Mr. McGinnis was so intrigued that the next morning he went out and spent about $60 on about 30 tins to try himself. Then, he turned his quest into a series of tasting videos on TikTok to help others navigate the broad world of tinned fish. “I’ve had tuna all my life, and some of…
Hi, it’s Pete Wells, restaurant critic of The Times and longtime pierogi appreciator. It would be an exaggeration to say that I moved to the East Village for the pierogies. This was 1988, and rents were still low east of the Bowery. Still, the pierogies did whisper in my ear. Before my move to New…
There’s something in the air. No, I’m not talking about the promise of scarves and plaid button-downs wafting in the breeze. I’m talking about germs. It seems like everyone is sniffling a little, coughing a little, clearing their throat a little as the seasons shift and our sinuses brace for the worst. Last week, bedridden…
In the last 15 years or so, a growing number of people have come to see the Hudson Valley as more than a beautiful place to visit. They have moved there full time, joining those who have long made it their home. The population grows even more on weekends, and the influx becomes especially heavy…
A quick pasta for those who can’t quit corn (and a chocolate-chocolate birthday cake for everyone) By The New York Times Cooking Melissa Clark’s new recipe for pasta with corn, mint and red onions has a lot going for it. It’s quick — only 25 minutes or so from start to finish — and it’s…
By Wei Tchou An unusual nigiri will soon be on offer at Bar Miller, a new omakase restaurant in New York City’s East Village: the humble bluefish, sourced from the New York-New Jersey coast, served raw. “Bluefish has this reputation as being a lesser tier, like a poor man’s fish. But if you treat it…
There’s a time-honored technique for roasting bell peppers. This recipe isn’t it. The tried-and-true method produces lissome, velvety peppers with a concentrated, sweet flavor. But it’s also a pain. Charring the whole peppers over an open flame, then steaming, cooling, peeling, seeding and deveining them, is time-consuming and messy, and it leaves sooty flecks of…
I nearly always end this newsletter with a dessert, as my sweet tooth demands, but sometimes you have to start off with a treat. And Jessie Sheehan’s Nutella brownies demand a spot right at the top. Using only four ingredients — Nutella, flour, eggs, salt — and one bowl and a spatula for mixing, it’s…