Good morning. I once worked a kitchen station next to a wry Boston teenager who couldn’t believe his good fortune, to work where we did and not where he used to. “Beats stuffing mushroom caps at a sports bar in Allston,” he’d say about three times a day. It put me off mushroom caps for…
That veneer of silliness doesn’t mean, however, that these bakers shouldn’t be taken seriously. Though the cakes may seem at first glance like joyous follies, ready to topple under the weight of their own Rainbow Brite frosting, the women behind them say they’re rallying against nostalgia and perfection in part because there’s no use looking…
How do you follow up a trick like Gage & Tollner? At that Brooklyn chophouse, three partners brought a famous-but-closed restaurant out of dormancy and then pulled it through a yearlong Covid delay to become one of the critical and popular dining successes of 2021. For the team’s next act, Sunken Harbor Club, nestled in…
Grab a blanket: We are careening toward the end of daylight saving time, which means it’s time to get cozy, people, at least those of you who live places where the weather gets cold. I’m talking soups, casseroles, braises and everything roasted. The farro and cauliflower Parmesan below is a good place to start. And,…
For those nostalgic enough to look into them, old restaurant menus, like telescopes, can reveal distant worlds. A Stouffer’s restaurant menu dated Friday, July 5, 1955, for instance, lists a macaroni and cheese dinner plate for a dollar, among other entrees like chicken fricassee, broiled whitefish and breaded pork steak with apple sauce. The mac…
I make my veggie koftas, or meatballs, from a base of soft, half-mashed black beans seasoned with ginger, garlic and chiles, bake them in the oven until they’re nice and crunchy on the outside, then dunk them in spicy tomato sauce. But the other day I got stuck on something the chef Brooks Headley told…
Her red was a 2018 Château Maris La Livinière from the Languedoc region of Minervois, a juicy, inviting blend of syrah and grenache. Its only flaw was an elevated alcohol level of 14.5 percent and an intensity of flavors that some of us feared would be tiring over a long meal. Nonetheless, the wine was…
One small step for man, one giant leap for carne asada. Astronauts aboard the International Space Station have successfully grown and harvested chiles in space, and this week they enjoyed their spoils for the first time. Megan McArthur, an American astronaut grinning ear to ear, said on Twitter that she added the peppers to fajita…
While Aaron Osterback was hospitalized with Covid-19 and pneumonia in September, he leaned on the foods he grew up with, like salmon and cod, to help him recover. Mr. Osterback is Aleut and was raised near the Bering Sea in Sand Point, Alaska — home to one of the largest fishing fleets in the Aleutian…
Toni Tipton-Martin, a cookbook writer and the editor in chief of Cook’s Country, is unveiling details for her foundation, which will now be known as the Toni Tipton-Martin Foundation, to support future generations of women in food. Ms. Tipton-Martin, this year’s recipient of the Julia Child Award from the Julia Child Foundation for Gastronomy and…