Hanukkah is less than a week away. Are you ready to fry? For many years before the pandemic, I hosted an annual latke party. Guests were drafted into donning an apron and taking a turn at the stove flipping latkes (above) in a mix of duck fat and sunflower oil. Although latkes can be made…
BERKELEY, Calif. — One of Vincent Medina’s most vivid memories as a youngster is of a class exploring his ancestry as a member of the Ohlone people, an Indigenous tribe in the San Francisco Bay region. An elderly teacher, wagging her fingers in anger, told her young charges that the nearby University of California at…
“Salt and pepper were his key seasoning ingredients,” Ms. Sailhac said in a telephone interview. “He believed dishes should be very simple, using the best ingredients and prepared with love. He used to say, ‘When you hear food cooking, you can hear it singing.’ It’s like it was talking to him.” From 1978 to 1986,…
In this month of freshly fried doughnuts, Christmas cookies and yule logs swathed in buttercream, it’s easy to forget the charms of the simplest cakes, the ones that sit on the kitchen counter unadorned and out of the spotlight. Everything that makes these cakes deeply satisfying is baked right into them. The term kitchen cakes…
WARSAW — In this city, where more than 350,000 Jews once lived, the past reverberates. Justyna Kosmala, an owner of the Charlotte chain of bakeries, remembers her parents and grandparents telling of the complicated history between Polish Jews and non-Jews, ties that stretch back to the Middle Ages and include the death of three million…
1. Roasted Honey Nut Squash and Chickpeas With Hot Honey Melissa Clark’s new squash recipe is the sheet-pan dinner of my winter dreams. It’s vegetarian, but no one is stopping you from sliding a pan full of chicken thighs into the oven at the same time if that’s your preference. 2. Chicken Stroganoff This Brazilian-style…
As you watch the plate being cleared, you think: That was so good. What made that so good? Why isn’t there just a little more? Months later, your mind still glances back. I need to get back there. In 2022, these were some of the dishes that did that for us. In reporting our annual…
I think it has something to do with these short, cold, dark days in the lull between the holidays, and the shortness of time and energy that tends to come with them; lately, I’ve been leaning on comfort dishes that I can cook by heart. That means beans with thick slices of garlic toast submerged…
Come December of every year, New York Times Cooking turns its focus to what else but … cookies. Cookie Week has become a Cooking tradition, with special recipes and even more special videos to show off the very best our staff and freelancers have to offer. The videos below are a collection of Cookie Weeks…
Nicolas Carmarans used to run an excellent wine bar in Paris, Café de la Nouvelle Mairie, before resettling in Aveyron, where his ancestors once made wine. This natural wine, Maximus, is one of several expressions of fer servadou that he makes from different terroirs. It was light, pure, clear and soulful, absolutely delicious. I vowed…