When Sarah Merker sat down one day in 2013 to snack on a scone at one of Britain’s many, many historic sites, she had no idea that she was embarking upon a quest that would take her a decade to complete and transform her into a kind of national celebrity. She and her husband had…
Depending on region and personal preference, you might order a vermouth on the rocks in Barcelona before lunch or amaro neat in Sicily after dessert. Aperitifs and digestifs — alcoholic drinks traditionally served before and after a meal — are rituals inextricably woven into the social fabric of many countries. But you could also enjoy…
Ramadan is a time to examine oneself and be in community with others. It also centers on food, yet calls for fasting from sunrise until sundown. During this holy month for Muslims, families and friends worldwide gather before light and after dark to share sustaining meals. In Somali homes across the globe, you’ll find cooks…
Meati, a self-described “animal-free” food company that makes its products almost entirely from mushrooms, has entered the crowded market for meat alternatives. They don’t use portobello caps and the like, but mycelium, the fungal threads in mushroom roots. With smidgens of oat fiber and chick pea flour, plus vegetable and fruit extracts for color, the…
It’s the first day of spring, which means you’re officially allowed to start daydreaming about asparagus and artichokes, green garlic and peas. So what if all those vegetables aren’t available locally, spring is here! And this creamy asparagus and goat cheese tart (above) is calling your name. It looks fancy. But made with purchased puff…
ATOKA, Okla. — Year after year, eight million vehicles drove through this sleepy town just off U.S. Highway 75, which stretches from Texas to Canada. Almost none of them stopped. Atoka had fallen on hard times: Residents had moved away, and downtown buildings were decaying. Carol Ervin, its economic development director, began to plot how…
Cruz Miguel Ortíz Cuadra, a food historian who as Puerto Rico’s leading gastronomy expert sought to define the island’s cuisine and educate the world about it, died on March 8 in San Juan, P.R. He was 67. His brother Carlos Ortíz Cuadra confirmed the death, in a hospital. He said that Mr. Ortíz Cuadra had…
Some family members may call it obsessive behavior. I call it a gripping intellectual and culinary pursuit. For the past five months, I’ve been on a mission to dial-in a home cook-friendly recipe for a thin-crust pizza popular in the Midwest, Chicago in particular. It’s taken me through scores of iterations, furtive late-night pizza texts…
This week at New York Times Cooking, we published an amazing list of recipes that kids — a notoriously choosy (and highly ungrateful) demographic — actually love to eat, sourced from readers of this very newsletter. But let’s not neglect the adults! We’ve got Eric Kim’s fiercely boozy ricotta pasta alla vodka below, alongside recipes for…
When I set out to make bolo de cenoura, a carrot cake found in Portuguese and Brazilian cuisines, I wanted to recreate what I’d had at bakeries or seen on Instagram: perfectly plated slices in vivid contrasting colors, an orange-amber crumb under a dark chocolate glaze. Often made at home in a blender or food…