Two weeks ago, we talked about tomatoes. Last week, we did corn. And so I realized it only makes sense to complete the peak-summer series and tackle zucchini this week. (This little ingredient series has turned out to be my “Godfather” trilogy, my Ring cycle, my “Chronicles of Narnia.”) While zucchini doesn’t quite inspire the…
Much of the so-called cooking I do in summer is just assembling. Slice up whatever produce is on hand, add something creamy or salty for texture and tang, then dress it all with olive oil and a handful of herbs. Total time spent: 20 minutes. Pleasure received: an entire evening’s worth. Repeat for the whole…
I showed up at a friend’s place over the weekend with a pint of Sungold tomatoes and a handful of purple Chinese eggplants, knowing we’d turn it into something delicious for dinner. We didn’t look at a recipe, but kept the idea of pasta alla Norma in mind. We roughly cubed and pan-fried the eggplant…
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 Sustainable Getaway in the Cotswolds By Tilly…
Nothing can prepare someone for the level of exhaustion and elation that accompanies the early days of parenthood. But helping stock a friend’s freezer with delicious, nourishing dishes that need just a few minutes in the oven or microwave can certainly help. A few tips: Before whipping up a freezer feast for friends, make sure…
Good morning. I love Kay Chun’s recipe for sesame salmon bowls (above), inspired by the sushi dish known as chirashi, which comes from the Japanese word for “scattered.” It’s fast and flavorful. You make a version of sushi rice, the grains cooked in water and vinegar, then steam salmon on top and serve it with…
My professional encounters with meringue happened to follow a trajectory that took me from very small to extra-large. In my first job as an assistant to the pastry chef in a Michelin-starred French restaurant, I was helping with the petit fours. This involved piping minuscule meringue mounds onto tiny lemon tarts and then placing those…
ROME — It turns out that Italians don’t necessarily like pineapple on their pizza, after all. Or at least not enough to keep nearly three dozen Domino’s Pizza franchises afloat. Last month, the Italian outlets of the American pizza conglomerate extinguished their pizza ovens, unable to win over picky palates in the place where pizza…
Without fail, the first thing I notice when I’m not in New York or other major cities is how difficult it can be to find a fantastic, write-home-about-it meal. This isn’t a knock on suburbs — which are in the midst of their own dining revolution — but rather an acknowledgment: Finding a great meal…
Headliner Sandro’s The chef Sandro Fioriti has owned a restaurant bearing his name in New York since 1985. Now, at 74, he’s still tossing pasta, in a new location. He opened his first with the help of Tony May at 420 East 59th Street, previously occupied by the super-luxe Palace. (It is now Pino Luongo’s…