Traditional and inventive dishes will be prepared by five Indigenous chefs for New York City Eatss, a benefit and tasting to support the American Indian College Fund, on May 2. The chefs are Ben Jacobs (Osage Nation), Andrea Murdoch (Andes region, from Venezuela), Bradley Dry (Cherokee Nation of Oklahoma), Sherry Pocknett (Mashpee Wampanoag Nation), and…
My colleague Genevieve Ko and I have much overlap in our culinary tastes, like a predilection for dark meat chicken on the bone and a taste for bourbon cocktails. Her excellent column in this week’s New York Times touches on another subject dear to my heart, as she makes the case for filling your freezer…
Jermaine Stone’s first exposure to wine occurred by happenstance, when he took a job in the warehouse of Zachys, the Westchester wine retailer and auction house, to put himself through college. An aspiring rapper from the Wakefield section of the Bronx, Mr. Stone, now 38, rose rapidly in wine, forging a career as a fine-wine…
The dough is built from a base of poi — a sticky, starchy paste of boiled taro corm and water. Taro isn’t a traditional doughnut base, but it is a pillar of Hawaii’s native culture and diet — an ingredient that farmers are slowly working to bring back to Hawaiian farmland. The business buys taro…
For the Taking the Lead series, we asked leaders in various fields to share insights on what they’ve learned and what lies ahead. The canon of soul food and Southern food is the product of a melding of American ingredients and memories of dishes from places once called home. When, over the course of decades,…
The ideal breakfast is the one that makes you feel your best, experts say, though there are some important nutrients to keep in mind.
The drive to prepare a meal can come in waves. You braise short ribs for hours on Sunday and struggle to gather the will to make ramen on Thursday. On those nights, it helps to have a freezer full of, well, braised short ribs. It’s cheaper than takeout, requires nearly no energy to reheat and…
Just as there is no one right way to simmer up a marinara sauce, nor a single “correct” apple pie, there are myriad recipes for making bulgogi. A classic Korean dish of beef marinated in some combination of soy sauce, sugar, garlic and ginger, the meat is then grilled until the sauce caramelizes and condenses,…
This is the exact moment every year when spring takes hold on New York Times Cooking, and everyone lunges for green recipes that mirror the season. Green pizzas, pastas and salads abound; green sauces are unstoppable. I stock asparagus in my fridge and eat it with whatever I’m cooking (though really it’s best with runny…
In 18th-century Britain, white bread was so coveted, and so considerably more expensive than brown bread — it required more grain and time to produce, as the wheat germ and bran had to be removed by hand — that bakers would sometimes add chalk and powdered bone to their flour to make it paler. Since…