The first blush of asparagus season never gets old. Every April, seeing those violet-tipped bunches at the farmers’ market sends my pulse zipping and my mind whirling. Dreaming up new ways of preparing them is almost as thrilling as eating them, though clearly not as satiating. Because asparagus cook so quickly and are delightful at…
Good morning. There was a bald eagle flying up Shin Creek in the Beaverkill Valley, in the Catskill Mountains of New York. I was driving alongside her, on the roadbed above the stream. The eagle was looking for trout, as I would be later, she undoubtedly more successfully than me, and fair play to her…
Beijing beer made with American hops, to highlight the trade relationship between the two countries. Tibetan food, to send a human rights message. Mushrooms with possible hallucinogenic properties, just because they taste good. Where, what and how American dignitaries eat when they visit China is a serious matter. Choices of restaurants and dishes are rife…
Federal regulators have discovered fragments of bird flu virus in roughly 20 percent of retail milk samples tested in a nationally representative study, the Food and Drug Administration said in an online update on Thursday. Samples from parts of the country that are known to have dairy herds infected with the virus were more likely…
A stone pulpit in the National Cathedral in Washington, D.C., is no place the chef José Andrés expected to be when he created the food charity World Central Kitchen nearly 15 years ago. But on Thursday he stood there, eulogizing seven of the organization’s workers who were killed in the Gaza Strip while trying to…
By Roxanne Fequiere Next month, Nick Ozemba and Felicia Hung, the co-founders of the Brooklyn-based design studio In Common With, plan to open Quarters, a shop housed in a 19th-century TriBeCa loft. The 8,000-square-foot space is laid out like a well-appointed home: Guests enter through the library and can wander the great room, bedroom, dining…
Last week I dedicated the newsletter to quickly answering seven reader questions, but some questions come up so frequently that they deserve a newsletter all their own. And by far, the query that has appeared in my inbox with the greatest frequency has been about gluten-free dining. More than 2 million Americans have been diagnosed…
Sofia Head grew up watching her grandfather lead the carne asadas, her family cookouts, in Monterrey, Mexico. He manned a charcoal grill for hours, cooking carne asada for dozens of relatives. One of her favorite dishes was his queso fundido: melted Chihuahua cheese in a cast-iron skillet that he left on his grill until the…
After rhapsodizing about the joys of hosting last week, I walked the walk and threw an elaborate dinner party on Sunday. It was a truly delightful way to spend the weekend, but I’ll say this: After all of the shopping and the prepping and the being on my feet for 12 consecutive hours, I don’t…
Do you ever see a recipe and know immediately that, yes, you’re going to make that? You don’t bother checking what the ingredients are or how long it will take or who created it — you just know that you need to eat that dish. That’s how I felt about this aloo chicken. Of course,…