It’s such a short window, when peaches are ripe enough to eat just as they are, so it’s tempting to elevate this complex, floral fruit: to wax just a little bit too lyrical. Notes of vanilla are present, traces of almonds. Echoes are heard in chardonnays and rieslings, sémillons and proseccos. But a perfectly ripe…
I strongly believe that a little leap into the unknown is healthy for the psyche, which is why I’m taking a leap of my own: Starting this week I’m temporarily leaving the Food section, and this newsletter, to spend three months editing and reporting on The Times’s Live desk, which you may know as the…
Headliner Nar Highlighting one whitewashed, reclaimed wood wall of this new Turkish restaurant is an impressionistic painting by Lia Ali of Rumi, the mystic poet and scholar who lived and is buried in the city of Konya. The fervid scene, also reflected in mirrors across the room, contrasts the light turquoise banquettes that calmly suggest…
Last week, we talked tomatoes; this week is all about our zeal for zucchini, with recipes devoted to summer’s low-key charmer. While I love zucchini, I do not love mushy, watery zucchini, and so it’s essential to lean on recipes and techniques that best show it off. As usual here at Five Weeknight Dishes, we’re…
Kevin Foehrkolb was tending bar on a routine Saturday night last September at Kent House Irish Pub in Towson, Md., when he heard a commotion from the corner booth where a group of regular customers were playing the card game Magic: The Gathering. “They were the type to drink beer, not get rowdy or do…
Last year, when food prices rose along with so many other costs, José Theoktisto began to think about how to lower operating expenses at the Venezuelan restaurant he runs in upstate New York. He worked with different suppliers, and he raised menu prices. Then he took a closer look at his statements and found that…
Oysters, a vital food crop harvested from New York Harbor long before European oysterlovers arrived, all but disappeared about 100 years ago, done in by overfishing and pollution. Now the bivalves are coming back; there are signs that they’re starting to regenerate in some of the local oyster beds, thanks to an initiative, the Billion…
If you think that sopping up the garlicky, winy sauce with a hunk of bread is the pinnacle of shrimp scampi, Ali Slagle is about to rock your world. In her shrimp scampi with orzo (above), it’s the rice-shaped pasta that absorbs all that lovely sauce, a smart tweak that results in this easy, five-star…
Summer is high season for the hot dog, from backyard grills to ballparks to the finest roadside joints. Across the United States, hot dogs exhibit a striking diversity that reflects the microclimates in which they’ve evolved ever since the 1860s, when an entrepreneurial immigrant introduced the species from Germany. Here we take a wide-ranging, but…
Here’s why that’s a problem, and how to fix it.