It’s one of those long days and your stomach growls as you scan your fridge. It seems overwhelming and a little stressful to cook, especially on the fly. So you order in. Again. I’m Melissa Clark, a columnist at New York Times Cooking, filling in for Jancee Dunn. My job is to help ease your…
In 2015, in the back of Star Casino in Sydney, Australia, Paul Carmichael began something extraordinary. As the new chef at Momofuku Seiobo, the first of David Chang’s Momofuku restaurants outside the United States, Mr. Carmichael turned what had been a fine-dining venue with European, American and Asian influences into a bastion of thoughtful Caribbean…
Among vinophiles, homemade wine has always had an unsavory reputation. For law-abiding drinkers, however, D.I.Y. was almost the only option during Prohibition, when a loophole in the Volstead Act allowed Americans to consume about two-and-a-half bottles of the stuff per household per day. The preferred grape for amateur vintners was one that wasn’t particularly popular…
In the early months of writing this newsletter, I used to receive many a reader email asking where to eat a proper meal after 9 or 10 p.m. The pandemic had destroyed what I would call later-night dining, and what others like to call post-theater dining. “Post-pandemic New York, a late-dining city by American standards,”…
Last October, Matthew Steinberg and Michelle Schwartz married in front of 100 guests in Sunset Park, Brooklyn, atop a thriving roof-deck farm overlooking the Manhattan skyline. The cocktail hour was held outside, and photos of the couple were taken as they stood between crop beds. “It was cool to see people picking peppers on the…
A couple of weeks ago, the hoarder in me sought empathy from the hoarder in you with a newsletter about “chickpea anxiety” — that impulse to grab an insurance can every time you grocery shop for fear of running out of chickpeas. From the looks of my inbox, suffice to say many of us struggle…
Summer berries make us all look like great bakers. Their acidity effortlessly balances sweet cake and muffin batters, their juices saturate cobbler tops and trifles, and they willingly reduce into chewy jam at the edge of crisps and crumbles. I have half a mind to stop writing there, and to just let you follow any…
In Melissa Clark’s “Dinner in One” cookbook — which is her collection of one-pot recipes, you’re welcome — Melissa shares that her family refers to pearl couscous as pasta bubbles. Pasta bubbles! Is there any better term for capturing the delightful chew and pleasingly spherical shape of this tiny pasta? (The “pasta bubbles” recipe, by…
Falling as it does in mid-June, Father’s Day coincides with an upswing in outdoor excursions. Whether your dad is into backpacking, fishing or forest bathing, he could probably use a few upgrades for his campfire cooking. Replace his worn-out plastic cooler with one from Oyster, a Norwegian company that launched its gleaming aluminum, vacuum-insulated version…
Hello! Here’s something new: I took over the Well newsletter this week, creating a weekend-prep game plan to make weeknight cooking faster and easier. Think: Wash and cut up your sturdy veggies on Sunday so you’re all set for orzo salad on Monday and naan-o paneer-o sabzi on Tuesday. Sign up here to get my…