Because of my daughter’s braces, our family’s summer corn-on-the-cob-palooza has been temporarily nixed. Corn is still on the menu — thank goodness — but the kernels need to be cut off the cob, lest any gnawing ravage the delicate infrastructure of modern orthodontics. The upside to all this is that my corn kernel repertory has…
Fermentation, to me, is like a dance with my environment, at times loose and improvisational, but always measured and contained. What better way to cook is there than to rely on nature to alter an ingredient, at its own pace? Broadly speaking, it is a process that transforms an ingredient, using elements — bacteria, yeast,…
The other things do matter. Many digital recordings, for example, use Auto-Tune, a technology that can change a singer’s pitch if it strays off-key, but which might alter the swoops and wavers that give a voice character. With digital technology, producers can replace bum notes or inadvertent sounds. Imperfections are eliminated. Often, though, the greatness…
Julie Reiner, who has long been a force in the New York cocktail world, will once again be mixing manhattans in Manhattan. She was one of the partners behind the now-closed Flatiron Lounge and Pegu Club, two of the most important bars in the early days of the craft cocktail movement in New York, and…
I ❤️ seaweed, and if you happen to have missed my earlier seaweed-filled edition of this newsletter, please find a moment to catch up with Eric Kim’s recipe for creamy asparagus pasta. Today, we’re turning to an aguachile verde with sliced hearts of palm, avocado, cucumber and onion that uses seaweed to develop and build…
For those desperate to savor the last days of summer, the perfectly plump, impossibly juicy tomatoes at the market sure are tempting. So you lug home another few pounds of them, unable to resist but without a plan. Good news: New York Times Cooking has plenty of tomato recipes. Below are 23 that put the…
A cooler’s primary summertime function is written directly into the name: It cools. The style of drink — often a lower-in-alcohol combination of liqueur or fortified wine mixed with a carbonated beverage — is served long and tall over plenty of ice, with the promise of some relief from the heat. Refreshing as it is…
Capsaicin triggers TRPV1 receptors, the same ones that are primed to recognize temperatures above 104 degrees Fahrenheit, a baseline that may qualify as a brutal summer day but is not quite hot enough to fry an egg on the sidewalk or literally burn you. (In 2016, a case was reported of a man whose esophagus…
Welcome to the T List, a newsletter from the editors of T Magazine. Each week, we share things we’re eating, wearing, listening to or coveting now. Sign up here to find us in your inbox every Wednesday. And you can always reach us at tlist@nytimes.com. VISIT This A Mountainside Lodge in Upstate New York By…
Federal health officials said Wednesday that they were investigating an E. coli outbreak that has been linked to a growing number of illnesses in Ohio and Michigan. The Centers for Disease Control and Prevention said that no food had been identified yet as the source of the “fast-moving” outbreak, which has sickened 14 people in…