When the chef Asma Khan was growing up in Kolkata, India, she learned that there was very little mustard oil couldn’t do. Dry skin? Weak joints? A common cold? A dab of the oil could cure them all. But she loves cooking with it most: drizzling it into begun pora, a rich and smoky mashed…
Spring is a real jolt to the senses. For the seasonally depressed, the first sight of tulips and cherry blossoms can be cathartic. For the allergy-stricken, the jolt is more of an affront, the deluge of pollen irritating the eyes and sinuses. The arrival of longer days may be the greatest shock to the system.…
At Rolo’s, a restaurant in Ridgewood, Queens, the bar director Tony Milici recently flirted with the idea of putting a blue drink on the cocktail menu. At the same time, he was treating special guests to a Ramos gin fizz, one of the most revered drinks in the cocktail canon. Then, an idea struck: Why…
Gabriela Cámara: I met Monica when she became the sous-chef for Álvaro Vázquez, whom we hired to run Caracol de Mar [part of Cámara’s Grupo Contramar, which also includes Itacate del Mar, where López Santiago is the chef] in 2021. I’m always impressed when I taste her food: with how cerebral it is but also…
During her 25 years as one of Boston’s most acclaimed chefs and one of the most renowned restaurateurs in the country, Barbara Lynch has told and retold her origin story: how she rose above her poor and violent childhood in South Boston, and fought sexism as a line cook to reach the top of her…
There’s only preliminary research on how diet might affect menopause symptoms, but some nutrients show promise.
Ruth Rogers: Nina had this impressive C.V. — she’d directed plays at Oxford — which didn’t really qualify her to be a waiter, but of course we took her [in 1999], and with her charm and intelligence, she immediately made the restaurant a better place. At that time, my husband, Richard Rogers [who died in…
While winter is traditionally citrus season, there’s something about spring (maybe surviving the slog of the cold, dark months) that begs for lemon desserts. Zippy and sometimes pleasantly puckering, the tang of lemons hits differently when balanced with sweetness. And, as the weather begins to warm up, calling for celebrating with friends at picnics and…
I know this space is primarily about cooking, but when The Times publishes Pete Wells’s ranked list of the top 100 restaurants in New York, it’s time to eat out! The list, he writes, creates a composite portrait of the city “that captures the diversity and character of dining in New York.” Did he miss…
Restaurant meals have always been celebration meals for me, but a celebration doesn’t have to mean a birthday. When I was a graduate student, before big exam days, I would hole up in my apartment subsisting on Frosted Flakes and Cheez-Its, then emerge from the shadows to treat myself to what I called Brain Dinner…