This year the cookbook author Grace Young is the recipient of the annual Julia Child Award, given by the Julia Child Foundation for Gastronomy and the Culinary Arts to those who have influenced how America cooks, eats and drinks. Her background and expertise is Cantonese and Chinese home cooking and wok traditions, and over the…
Good morning. I love this recipe for a hoisin-glazed pork bowl with vegetables, even if I can’t find watermelon radishes, won’t make it with black or brown rice and can never get my sugar snap peas to look as beautiful as the ones Simon Andrews prepared for David Malosh’s photograph (above). Make your bowl the…
Susan Pollack, a property manager who was shopping one afternoon last week at a Costco in Marina del Rey, Calif., said she was startled that the price of a bulk pack of toilet paper had surged from $17 to $25. At her local kosher butcher shop, the prices were rising even higher: more than $200…
The quest to cook the perfect steak has been a challenge since slabs of meat were roasted over fire. But what constitutes a great steak? It should take you through a complex strata of textures and flavors: dark crust, rosy meat, tenderness balanced by chew. You want a steak you can sink your teeth into.…
Reverse-searing can be done on a charcoal or gas grill, but it’s easier to smoke with charcoal. The method requires little more in the way of special equipment than a grill with a lid and an accurate meat thermometer. Ideally, you’ll use a wired remote thermometer, like ThermoWorks Smoke X2 or ChefsTemp Quad XPro, or…
Jack Cakebread, who with his wife, Dolores, turned a 22-acre cattle ranch in Rutherford, Calif., into one of Napa Valley’s leading wineries, along the way helping to propel the once-obscure region to global viticultural stardom, died on April 26 in Napa. He was 92. His death, in a hospital, was confirmed by his son Dennis,…
There’s a thin red line weaving through the egg sandwich at All Day Baby, a restaurant in the Silver Lake neighborhood of Los Angeles, and it’s at least one reason crowds come for brunch, despite the impossible parking. That alluring condiment? It’s strawberry jam, which runs down the shiny slide of American cheese melted over…
Of all the edible heralds of spring, rhubarb may be the rosiest — and the most sour. After a cold, gray Northeastern winter, piles of the lipstick-red stalks at the farmers’ market practically glow, tempting even ambivalent cooks to scoop them right up. So what, if in their natural state, the stalks are astringent enough…
Back when I lived alone, before I was married, I ate eggs for dinner several nights a week — usually scrambled, sometimes poached, always salted to the nines. It was among my happiest habits for one. That time is long gone, but the eggs remain: I eat them nearly every day in one form or another,…
Before the pandemic, the chef and artist Laila Gohar would throw a dinner party at her Manhattan apartment at least once a week — inviting artists, designers, writers, actors and others to gather at her table over food and drink. “My house has an open-door policy,” says Gohar. “I always think, ‘If you can have…