The Frozen Foods Brand Ipsa Branches Out to Pizza

Micah Fredman, a chef, and Joshua Brau, who worked in food sustainability, believe in frozen food. Since early 2020, their company, Ipsa, has been selling ready-to-heat preparations like Moroccan chicken, beef and kimchi stew, and pozole verde, of particularly high quality. Now they have introduced pizza. David Kay, a former Gramercy Tavern cook who has…

Eric Kim’s Essential Korean Recipes

“Daebak!” — pronounced DEH-bahk, often with a long, guttural emphasis on the first syllable — can be a noun, an adjective or an interjection that expresses approval when something is truly great. It’s the Korean word my mother blurted out when she recently tasted my doenjang jjigae, a soybean-paste stew that has taken me years…

Cool Cukes, Alluring Avocado

For much of my life, I thought I didn’t like cucumbers. I liked sour pickles and Sichuan-style smashed cucumbers, but in most other settings — especially bad renditions of Greek salad — cucumbers struck me as watery, slippery filler, the honeydew of the savory salad world. (I stand by my dislike of honeydew.) Why would you dunk…