I love the holidays, especially through the lens of food as a chef. I came to Sweden from Ethiopia when I was very young, so while my own holiday traditions started with my adoptive mom and older sisters, I have always been fascinated by how people celebrate throughout the world. Some of my own earliest…
I won’t sugarcoat it: Making candy is tricky. Of all the pastry arts, confectionery, the art of making sugar-based sweets, is an especially finicky category. But if you have the will and the ambition, not to mention the sweet tooth, to try, you’ll be rewarded with sweets that feel like sorcery in the kitchen. Because…
That Suzie de Rohan Willner finds herself living in Wallingford, a handsome market town that sits on England’s river Thames in Oxfordshire, feels like fate. Some 30 years ago, de Rohan Willner, 60, who is the head of the British clothing and homewares brand Toast — known for its simple and hard-working offerings — acquired…
When the real-estate firm Tishman Speyer was trying to persuade chefs to join what was turning into a murderers’ row of restaurants at Rockefeller Center, it used many of the deal-sweeteners that are standard in the trade: lower rents, prime locations, help with construction costs. But the firm was also pitching a dream. “You can…
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…