Over the last decade, as dairy-free ice cream gained a foothold in the commercial market, its flavors were limited, its texture was often watery and its taste could be questionable. Today, many of these ice creams are smooth and creamy. They can twirl like soft serve and pack into scoops for waffle cones. And the…
Good morning. You can spend your whole adult life doing something absolutely correctly and never quite feel as if you’ve mastered the task. This is especially true in cooking. For instance, how many hard-boiled eggs have you made in the last 10 years? Now, be honest: How many of them were you proud of —…
It’s 90 degrees outside, and you’re too hot and exhausted from a long day of work to cobble together a proper meal. Luckily you’re home by yourself — no kids, no roommates, no partners — and therefore can eat whatever you want for dinner, without having to consider the food preferences or nutrition needs of…
Evva Hanes, a North Carolina farm woman who took a centuries-old Moravian cookie tradition that she had learned by watching her mother bake on a wood-fired stove and turned it into a family business, one that now ships out millions of fragile, crispy Moravian cookies every year, died on June 22 at her home in…
This and every summer, grill some chicken. With corn. With peaches. With tomatoes. With abandon! Or don’t: You can still evoke the flavors and smells of the season inside using the stovetop or the oven (or a store-bought rotisserie chicken, when it gets unbearably hot). Below is a sampling of some of the most flavorful…
A freshly ground masa tortilla, as it cooks on a comal, inflates as the steam inside pushes apart the sides and releases an intoxicating toasted corn aroma. It actually tastes like nutty, earthy corn, with a soft, chewy texture and almost custardy center. And its role is not just to transport a taco filling and…
Hi! This is a different Emily (Fleischaker) than usual. I’m a deputy editor on the food and cooking desk, filling in for Emily Weinstein. A co-worker recently used the phrase “spiritually out-of-office” to describe the vibe of summer. (Our boss was in the meeting when this happened, so I’m not blowing up my co-worker’s spot,…
Good morning. Here’s an excellent sandwich I ate around 60 miles south of the Jones Inlet on Long Island the other day, zooming around the New York Bight looking for offshore bluefin tuna: mortadella, provolone and napa cabbage kimchi on a buttered baguette, with pickled jalapeños and cilantro leaves. Would that sandwich have been as…
The diet staple of the ’70s is jiggling back into the mainstream — bringing with it a host of health benefits.
By Wei Tchou This spring, the chef Molly Levine began serving seasonal cuisine from a refurbished 1971 Airstream trailer parked on a former dairy farm in the Hudson Valley. Westerly Canteen’s trailer holds a compact kitchen with cream-painted walls and blond wood counters. “I had this wild idea, like, ‘What if we took the food…