Learn ‘Modernist’ Bread Making Basics With This Free Online Course

The latest hefty volume quarried by the team at Modernist Cuisine, the research kitchen, photography studio and cookbook publisher founded by Nathan Myhrvold, is “Modernist Bread at Home.” It’s a follow-up for nonprofessionals to “Modernist Bread,” published seven years ago. Lavishly photographed with step-by-step instructions for hundreds of breadstuffs, it includes scientific and practical techniques,…

5 Bold New Restaurants to Try in Brussels

Brussels, long the realm of stuffy French restaurants packed with gray-flannel-suited diplomats, has suddenly gone bold and bright. Thanks to a crop of young chefs with iconoclastic ideas about flavor and sustainability, the city, in thrall to the rich sauces of Gaul for nearly two centuries, has emerged as one of the most exciting, and…

A Rich Braise From a Cheap Cut

Good morning. Happy St. Patrick’s Day to all those who celebrate. I like corned beef and cabbage myself for the holiday — Irish American food to ship up to Boston with, soda bread on the side. But I get it if that’s not in the cards, either for reasons of memory (the dank, humid scent…

Irish Cream Coffee Cake

I always get a kick from cooking with booze. “Shots!” I’ll announce to nobody in particular as I add the tequila for salted margarita bars. And, without fail, “one for you, one for me” as I deglaze my skillet with a glass of white wine. So “sláinte,” I will say, as I mix Irish cream…