Most mornings, around 6:30, Tharshan Selvarajah arrives at the Élysée Palace, seat of the French presidency, and unloads around 30 baguettes into the security scanner. The bread that is synonymous with France is sacred, but not to the point that it can pass unverified into President Emmanuel Macron’s mouth. Nor is the baguette, in its…
In 1992, my colleague Eric Asimov invented a new column for the Times that sought out “restaurants where people can eat lavishly for $25 and under.” By the time it was retired, about a decade ago, dining out in New York had become expensive, even at the cheap end, and the column’s writers were regularly…
Most of the time, I take a very casual approach to having guests for dinner. I don’t mind doing a little cooking while people hang out in the kitchen; in fact, I enjoy it. But sometimes, it’s more relaxing to have the entire menu ready, especially if some of it can be cooked a day…
A few months ago, on the hunt for topics for this fine newsletter, I polled the masses (read: asked people on Instagram) for the ingredients they struggled to use up. The deafening chorus of “tomato paste” replies could not be ignored. A pantry staple, tomato paste is a thick, concentrated purée of slow-cooked tomatoes that…
The first leg of the 35-mile journey from Ghana’s capital city, Accra, to the Fairafric chocolate factory in Amanase on the N6 highway is a quick ride. But after about 30 minutes, the smoothly paved road devolves into a dirt expanse without lanes. Lumbering trucks, packed commuter minivans, cars and motorcycles crawl along craggy, rutted…
At this point, we’re guessing you have a regular rotation of pantry pastas that you turn to when you’re tired, stressed and need dinner now. Maybe you have already mastered midnight pasta, and pull out sardine puttanesca when you need something a bit more substantial. If so, Ifrah F. Ahmed’s new recipe for baasto iyo…
By Mahira Rivers The Danish chef Mads Refslund first began working on Ilis, his new restaurant in Greenpoint, Brooklyn, in 2016. After years of high-profile jobs at places like Manhattan’s Acme and Shou Sugi Ban House in the Hamptons, Refslund, a co-founder of Noma, wanted a permanent space where he could create an immersive culinary…
When your world feels like it’s falling to pieces — and just dragging yourself out of bed and into the kitchen to shove a few Oreos into your mouth can feel like a herculean task — shopping for and cooking something can feel downright impossible. If your friend or family member is going through a…
Pizza chicken! Just the sound of it makes my mouth water. The actual recipe title is skillet chicken with tomatoes, pancetta and mozzarella, but that lacks the lilting pizazz of “pizza chicken,” which is what my family calls this weeknight favorite. It’s a bit like chicken Parmesan, but instead of fried cutlets I use bone-in…
In her own kitchen, she likes to use beans as the star ingredient: plump chickpeas or gandules (pigeon peas), a hardy local crop that slows erosion and grows easily in times of drought — something we should eat because it’s good for the planet, although Kennedy says with a laugh, “I try not to be…