I’m in full tomato mode, a phrase I saw tweeted this week by the excellent New York magazine food reporter Chris Crowley that tracks closely with my current state of mind. I’m going wild at the market, buying all manner of tomatoes, arranging them on my counter with reverence and then eating them as though…
Nozomu Abe, the renowned sushi chef, remembers telling his family in elementary school that he wanted to make pizza for a living. But fish, it seems, was his destiny. His family ran a seafood business in Hokkaido, the northernmost prefecture in Japan, where he grew up. After some culinary training in Sapporo, Mr. Abe moved…
With glossy yellow rings bull’s-eyed by neon red cherries, pineapple upside-down cake is a beloved American dessert: homey, nostalgic, boldly geometric. Ever since the recipe was popularized in the 1920s, it’s become so entrenched in our confectionary consciousness that an upside-down cake made with anything else seems like a mere afterthought. But other fruit —…
The collective desire — desperation? — to get away has risen, as have the prices of food and travel, so you should spend each moment of vacation exactly as you’d like. While eating out is its own form of sightseeing, cooking some or all meals in a vacation rental can be as enjoyable as it…
The sun may be shining, the birds may be chirping and the produce may be bountiful, but sometimes you need a cozy, comforting meal to fill your belly and soothe your soul. (And let’s be honest, a salad just won’t do.) Here are some dishes that celebrate summer’s best produce while also making you feel…
I drove to Andy’s Orchard in Morgan Hill, Calif., the other day to pick peaches, plums, apricots and nectarines. Some were ready to eat right off the tree, drippy and warmed from the sun, and the rest I brought home. I keep making excuses to walk through the kitchen now, to lean in and huff…
Wine writers can be tireless, or perhaps tiresome, in recommending the virtues of perennially unloved wines. Loire reds are one example of a category that receives little affection no matter how often writers tout their value, versatility and deliciousness. German rieslings are another. People fear sweet rieslings, yet it seems to do little good reminding…
Indeed, as the wine warmed to what I considered lightly chilled, it grew more delicious. The flavors were of tart fruit and herbs, maybe a bit of anise, with a lingering bitterness that refreshed and cleaned the mouth. Broc, like each of these producers, relies on ambient yeasts for fermentation and does not manipulate the…
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Good morning. The punishing heat continues where I stay. While I’m turning on the stove occasionally, my meals are mostly running no-cook and salad-adjacent: say, marinated celery salad with chickpeas and Parmesan or, in the same vein, marinated zucchini with farro, chickpeas and Parmesan. Who wants to labor over a burner when you could eat…