For years, she subsisted on grilled-cheese crusts, congealed oatmeal and browning apple slices the kids left behind, so it’s time to make mom something special. These simple, impressive recipes are great for all ages and skill levels, but, if you have small humans in the house, most 10- or 11-year-olds with some cooking experience can…
Making coffee is easy. You just need to combine the ingredient and heat the water accordingly. Nevertheless, it is often difficult to make the perfect coffee. To achieve this goal, you’re going to need patience, precision, and practice. Sipping the perfect coffee in the morning will boost your mood and help ensure that you’re ready…
Good morning. Some days when dark clouds are scudding in my head and I don’t much feel like cooking — even though cooking’s what I’m here to do — I march myself to the store anyway, and buy a package of hot dogs and another of buns. There’s no finer recourse to feeling low: a…
Until recently, I haven’t really had an insight into this question, but listening to Christopher Kimball speak with J. Kenji López-Alt on his ‘‘Milk Street Radio’’ podcast about another popular broccoli classic, beef and broccoli, served in many Chinese restaurants in America, I realized something new. López-Alt pointed out that in that particular dish, the…
We all have stories we tell ourselves — about ourselves — that aren’t necessarily true. For instance, I say I don’t care for breakfast. Only to realize that I actually don’t care for subpar breakfasts: cereal in a bowl, a sad excuse for a croissant or anything that might be considered Meals, Ready-to-Eat. If you…
Headliner Wan Wan Erika Chou, who owns Wayla on the Lower East Side and Kimika in NoLIta, has added this Thai restaurant to her portfolio, in partnership with Tom Naumsuwan, a Bangkok native, who will be the executive chef. In a setting with exposed brick, velvet banquettes, an Art Deco chandelier and touches of gold…
Walk into any pizzeria in New York City, with a few well-known exceptions, and you can order with your eyes closed: A thin-crust cheese slice is inevitable, a Sicilian or grandma slice is likely, an all-cheese white pie is probable. There will definitely be pepperoni, and because many owners buy from the same suppliers, the…
Frank Castronovo and Frank Falcinelli, the owners of Frankies 457 Spuntino in Brooklyn, plan to open a location in Nashville, their first outside New York City. Mr. Castronovo and Mr. Falcinelli, who became childhood friends in Queens, opened Frankies 457 Spuntino in Carroll Gardens in 2004. In the years since, the owners have capitalized on…
Whenever I slice and sauté onions, I think of my mother. No, she did not make me cry, but her meticulous handling of a mundane kitchen task left a lasting impression, one that informs my own cooking. Slice the onions and monitor their progress in the skillet so the result is a bronzed, sweetly fragrant…
If you think the enjoyment of green tea is a relatively new pursuit in the United States, a Zoom talk for the Culinary Historians of New York will set you straight. Robert Hellyer, an associate professor of history at Wake Forest University and the author of “Green Tea with Milk and Sugar: When Japan Filled…