Despite my best intentions, most of the roasted cauliflower I cook doesn’t make it past the sheet pan. I always start out with a loftier goal, turning those sweet, caramelized florets into soup, or stuffing them into a pita, shawarma style — or, at the very least, putting them on a plate and maybe garnishing…
Happy Valentine’s Day to all who celebrate! I do, enthusiastically. I’ll take any excuse to bring out oysters, Champagne and chocolate on the same evening. We observe the day at home, with a dinner that’s easy to throw together on a weeknight yet still feels exceptional. Like spaghetti carbonara. It’s not hard to make, but…
Whenever I talked to David Bouley, the exacting, pioneering American chef who died on Monday at age 70, out would pour a torrent of ideas, beliefs, theories, nutritional research, probiotic preservation methods, ethnographic histories and plans for harnessing all this knowledge to improve health and save lives through restaurants. There may exist people who could…
As 2023 gave way to 2024, the weather snapped, and I was suddenly drawn to very particular kinds of food: comforting, restoring, reassuring. As I leafed through Najmieh Batmanglij’s wonderful book “Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies,” it was her khoreshes — delicate, refined braises — that were clearly calling,…
David Bouley, the American chef who first translated French nouvelle cuisine into the New American style that shaped modern high-end cooking, died on Monday at his home in Kent, Conn. He was 70. The death, from a heart attack, was confirmed by his wife, Nicole Bartelme. Mr. Bouley’s simple but sleek cuisine made a grand…
Bob Moore, the grandfatherly entrepreneur who, with his wife, Charlee, leveraged an image of organic heartiness and wholesome Americana to turn the artisanal grain company Bob’s Red Mill into a $100 million-a-year business, died on Saturday at his home in Milwaukie, Ore. He was 94. His death was announced by the company, which did not…
Headliner Omakaseed Exquisite traditional sushi requires vigilant ingredient shopping and meticulous technique. Removing the seafood factor, as in plant-based sushi, is a game changer. Creativity with often commonplace ingredients like carrots, lentils and coconut is required, and there are no rules. A fine example is this new omakase counter in the Sanctuary Hotel near Times…
It’s the third act. After an adorable meet-cute and some bumbling mishaps, our romantic leads — you and your valentine — have finally found each other. The lighting is warm, the wine is open and Aaron Neville’s “Crazy Love” is playing softly in the background. It’s time for dinner. Valentine’s Day calls for rom-com cooking,…
Should I be embarrassed by the fact I like Valentine’s Day? Probably? But I do. I like everything chocolate, I think flowers are charming, I have nothing against a nice glass of wine and I melt when my children present me with homemade cards scribbled with their sweet handwriting. If you welcome an opportunity to…
The subtitle of the stunning new cookbook “French Boulangerie,” from Ferrandi Paris, the French equivalent of the Culinary Institute of America, should be “Fermentation.” All but a couple of the recipes in the book involve the process. At the outset, after covering ingredients and explaining gluten, there are lengthy how-to’s describing several fermentation techniques: levain,…