Traditional American barbecue sauces have always had an air of mystery. The lengthy ingredient lists. The complex flavors. The secrecy surrounding the recipe. The mythical pit masters who vow to take their formulas to the grave. So the notion of a barbecue sauce that contains only three ingredients smacks of heresy — even more so…
The way the food writer Anya von Bremzen sees it, many cuisines can be defined by iconic dishes. In her latest book, “National Dish,” she examines six of them through a personal lens while consulting a gaggle of experts, from academics to local butchers. Beginning with French pot-au-feu in a country of richly globalized cooking,…
One of the unsung heroes of my prodigious pantry is the pesto in the freezer (I consider my freezer to be part of the pantry). It might not be as chic as chili crisp or as multitask-y as mayo, yet it adds an herby, garlicky brightness to all kinds of meals and requires no extra…
The buffet got creamed during the pandemic. Even when diners crept back into restaurants covered in hand sanitizer, a model of eating based on shared serving spoons and food seasoned with the breath of strangers seemed like a goner. But the all-you-can-eat buffet, that symbol of America’s love of choice and penchant for excess, will…
Calling itself the green heart of Italy, the landlocked region of Umbria is known for its truffles and olive oil, roast pork and sausage, wine and cheese. It also has great cultural riches — many of them in hill towns like Orvieto, Perugia and Assisi. You can admire the brilliant reliefs and mosaics on the…
Good morning. One of the great joys of being a reporter for the Food section of The New York Times is the chance to go into restaurant kitchens to learn how a chef prepares a dish you love, and then figure out how to make that same dish at home. Eric Kim had that opportunity…
This article contains spoilers for the Hulu series “The Bear.” Even before the bump in Italian beef sandwich sales last year, you could sense an immediate, almost feverish enthusiasm for “The Bear.” You could measure it, not in actual views (Hulu doesn’t release streaming data), but in thirsty memes of Carmen (Carmy) Berzatto, the broken chef…
In 1994, Leah Wong Ashburn’s father, Oscar, did something very few, if any, Chinese Americans had tried before: He opened a craft brewery. Mr. Wong, who immigrated to the United States from Jamaica in the 1960s, had retired to Asheville, N.C., after a long and successful career running an engineering firm. Beer wasn’t on his…
What is a weeknight recipe? It wiggles a bit depending on the dish, but generally I feel a weeknight recipe has as few ingredients as possible, requires minimal active work (and pans to clean), and can be done relatively quickly. You can make it at the end of the day and aren’t too tired to…
Good morning. Tarako is a Japanese word meaning “children of cod.” It describes the salt-cured roe sacs of Alaskan pollock, a fish in the cod family, and it is a popular ingredient in Japanese cuisine. It’s found in Korean cooking, too, as well as in some French and Russian dishes: salty and rich with umami,…