To the person who first wrote H.A.G.S. in my yearbook a lifetime ago: Thanks a lot. I’ve taken that mandate to heart ever since, dedicating myself year after year to having the greatest summer I can imagine. And with that comes a bit of anxiety: Have I crossed a single activity off my summer bucket…
To the person who first wrote H.A.G.S. in my yearbook a lifetime ago: Thanks a lot. I’ve taken that mandate to heart ever since, dedicating myself year after year to having the greatest summer I can imagine. And with that comes a bit of anxiety: Have I crossed a single activity off my summer bucket…
We’re on a high with cooking at my house. Pretty much everything we’re eating is from one farmers’ market or another, because glorious summer produce is upon us. It’s heavenly. The fresh, fully formed flavor of ripe, in-season fruits and vegetables makes cooking exciting — and easier. Take, for example, hothouse tomatoes. In winter, they…
I usually start these newsletters with a personal anecdote or some deeply insightful cooking observation (just go with me here), but all I can say about Hetty Lui McKinnon’s dumpling tomato salad with chile crisp vinaigrette is this: If you haven’t made it yet, make it tonight. And if you’ve made it already, make it…
I usually start these newsletters with a personal anecdote or some deeply insightful cooking observation (just go with me here), but all I can say about Hetty Lui McKinnon’s dumpling tomato salad with chile crisp vinaigrette is this: If you haven’t made it yet, make it tonight. And if you’ve made it already, make it…
I usually start these newsletters with a personal anecdote or some deeply insightful cooking observation (just go with me here), but all I can say about Hetty Lui McKinnon’s dumpling tomato salad with chile crisp vinaigrette is this: If you haven’t made it yet, make it tonight. And if you’ve made it already, make it…
I usually start these newsletters with a personal anecdote or some deeply insightful cooking observation (just go with me here), but all I can say about Hetty Lui McKinnon’s dumpling tomato salad with chile crisp vinaigrette is this: If you haven’t made it yet, make it tonight. And if you’ve made it already, make it…
This week, Brett Anderson looked deep into America’s emergence as a pizza capital, and the New York Times Food staff shared their list of 22 of the best pizza places in the United States. And though we crisscrossed the country searching for the paragon pie, we know that slices and pizza joints can be deeply…
I’ve long hoarded the fat from every strip of bacon, every duck breast or leg I cook, decanting the drippings into jars like drops of a golden elixir. Almost every potato that enters my house gets the duck fat treatment for roasting. I smear bacon fat on the bread to ennoble a classic BLT. And…
Hello! Mia again, filling in for Melissa Clark today. She’ll be back with us next week. When I moved into my first New York City apartment (on 112th Street, between Broadway and Amsterdam Avenue), there was enough space in my teensy galley kitchen for exactly one kitchen appliance. Would it be a microwave? A food…