When I started writing this newsletter six years ago, I pitched it as “recipes for busy people who still want something good to eat.” I wanted to solve the dinner problem, that daily 5 p.m. quandary of what to cook when you’re hungry and tired out from the day. Every week since, I’ve picked five…
That carton of eggs has been sitting in the fridge for a while. You check the expiration date, and you’re a few days past. Are they still OK to eat? It’s the stuff of common domestic disagreements, frantic internet searches and self-doubt. How long do eggs really last, anyway? According to the United States Department…
The new season of “The Bear” is coming soon, and one memorable scene from the last season starts with the chef Sydney Adamu, played by Ayo Edebiri, cracking a few eggs into a bowl. She then enters the meditative bliss that is making a perfect omelet. Watching her nudge the golden disk over and around…
With its piney slap and mouth-numbing tingle, the Sichuan peppercorn lends a distinct and irresistible character to many dishes from that region. Yet from 1968 to 2005 it was actually illegal to import it to the United States, because it was thought that the dried prickly ash berry (the Sichuan peppercorn) might carry a bacterial…
Good morning. The weekends have been filled with frustration lately, all kinds of broken things that need to be fixed before anything fun can happen: the frost-killed hose bib out front; the 30-amp fuse in the hydraulics on the skiff; the shorted-out taillight on the trailer beneath it. That’s often the way of the world:…
Is there any dessert more easy to assemble — and fun to say — than a clafoutis? You simply combine your batter ingredients, tumble fruit into a buttered dish, pour in the batter and bake. The result: an eggy, puddinglike cake studded and stained with pockets of sweet-sour fruit. This new raspberry-almond clafoutis from David…
The question of what is and what is not technically a sandwich grips us tightly. The question won’t die. But one day I will, and I can imagine that the last thing I hear will be some guy explaining to me why a hot dog is a sandwich, or why a hamburger is a sandwich,…
Love it or hate it: Broccoli is an incredibly popular and versatile vegetable. And it can be unbeatably delicious when prepared right, as the cookbook author and chef Sohla El-Waylly does in her latest installment of “Cooking 101.” Learn how to shop for broccoli, the difference between organic and nonorganic, and when to buy each.…
Barring the afternoon snack of school children, it’s true: Snacking between meals isn’t really a thing in France. Unless, of course, you swap in the word snack for “apéro.” Pausing for a drink and small bite during apéritif hour is sacred across France — and easily translates to your own backyard. The word apéritif, derived…
For a food that begins with just flour, water or sometimes eggs, there are infinite variations of pasta. So what happens when you convene a panel of five Italian cuisine experts and ask them to determine the 25 most essential pasta dishes throughout Italy? “I’m sweating,” said Davide Palluda, the chef and owner of All’Enoteca…