Mother’s Day is Sunday, and Father’s Day is June 18. Major occasions to be sure, but for those of us whose families don’t live in New York City, there’s always the pressing question of where to take your relatives when they decide (or deign) to visit. Only a few weeks ago, I was recommending spots…
In 2011 the chef Ferran Adrià stepped back and closed his avant-garde restaurant, El Bulli, to pursue a foundation dedicated to food ideas. The El Bulli Foundation, which replaced his restaurant, is now publishing more than 20 books about many aspects of gastronomy. It’s part of the Bullipedia project, encyclopedic surveys and analyses written by…
With Mother’s Day fast approaching, it’s time to ask yourself: Is the mom in your life on team waffles or pancakes? My family knows I’m a waffle mom. I can’t resist the crunchy, cuplike divots holding loads of maple syrup, the soft interior still steaming from the hot iron. And, genius that she is, here…
By Brett Anderson Photographs by Adam Riding Brett Anderson and Adam Riding traveled more than 450 miles throughout southern Arizona to report this article. Kim Elle had never grown anything more complicated than houseplants when she and her husband moved from Georgia to suburban Phoenix in 2021. Faced with a sizable yard in a well-groomed…
A JELLYFISH TASTES of nothing. Maybe a little salt — a trace of the sea, or of how the creature is packed, once wrested from its natural habitat, for preservation (not of its life but of its viability as food). When its bell is prepared as a raw salad, it tastes only of the ingredients…
Oyakodon Is Bliss in a Bowl Good morning. Bryan Washington has a lovely column in The New York Times Magazine this week about the joys of oyakodon (above), the Japanese rice bowl with chicken and egg. The name translates to “parent-and-child bowl.” Bryan’s eaten oyakodon all over Japan, and he’s perfected it in his home…
Certain foods are too powerful to stay in the past. Buljol, named for the contorted patois of the French words brulé (burned) and gueule (mouth), is a dish of dried salted cod, and has followed my family through generations, well beyond my mother’s childhood in 1950s Trinidad. Every Friday night, my maternal grandmother, Elaine Cadet,…
I love a cooking shortcut, especially when it delivers tremendous flavor. Ingredients like Italian sausage, kimchi and feta cheese are immediate dish boosters, doing much of the heavy lifting for you. I’m also happy to lean on packaged sliced or chopped vegetables at the end of the busy day. (I can’t remember who told me…
Good morning. Tomorrow brings the coronation of King Charles III. Also, the Kentucky Derby. What a weekend for women’s hats! I’m thinking of pairing mint juleps (above) with coronation chicken sandwiches if I don’t make Hot Browns and strong cups of tea. Maybe a classic British roast beef with Louisville’s own Henry Bain sauce? These…
I count myself among those devoted cooks who aren’t afraid to break out their waffle irons. A brave and foolhardy bunch, we make our batters from scratch or from boxes, and indulge in the ridiculous pageant of cooking waffles. Why? After all, any hot, flat surface would transform an almost identical batter into golden brown…