Autumn is here and, despite the aggressive push for pumpkin spice, it’s unequivocally apple — and cider — season. At its most basic definition, cider is fermented apple juice. But like wine, it contains multitudes, skewing tart, sour, dry, bitter, sweet, wild, herbal, acidic, sparkling with big bubbles, sparkling with fine, fizzy bubbles or not…
We have a new favorite recipe in the rotation at our house: Eric Kim’s version of gyeran bap, a dish he paid homage to in his column in The New York Times Magazine a few weeks ago. Several cultures have a dish like this, a soul-satisfying combination of fried egg and rice, topped as you…
This dinner steps into autumn, savoring the season’s deeper flavors and a different seasonal color scheme. It leans into ocher and ruby, with an earthy squash pie and pears with red wine and pomegranate. But it’s not too taxing to prepare. Most of it can be done in advance, leaving the cook free to spend…
VALDOBBIADENE, ITALY — Small pickup trucks carrying mounds of green grapes wound through Prosecco Road. Workers harvesting in the terraced vineyards squinted in the sun. Tipsy tourists stopped in for tastings. Couples clinked glasses in the town’s quaint Prosecco bars. But behind the effervescent front, producers of Italy’s wildly popular sparkling white wine in the…
One of my favorite tiny tasks in the kitchen is to quick pickle some onion or a few shallots. I can scatter it on dishes for days, adding brightness and crunch, and a few drops of the sweet and sour pickling liquid can double as a finish at the table, like a pinch of flaky…
When he wasn’t visiting the vineyards from which Copain was buying fruit, stretching from the Central Coast to the Anderson Valley, he was visiting markets around the country, trying to sell wine. It was a never-ending game of catch-up. Copain hung on — the wines were excellent, but it was a struggle for Mr. Guthrie.…
Good morning. It’s a joy to cook this time of year, where I stay, as long as the fat heirloom tomatoes continue to ripen, as long as we’ve got corn. You don’t need recipes. You just assemble what you’ve got, according to texture or taste: pan-roasted chicken thighs under a shower of salt, say, placed…
Madhur Jaffrey once made me a stack of warm besan cheela for breakfast — crisp-edged, soft-centered, chickpea-flour pancakes. Or was that a dream? No, I really did stay over at her house in the Hudson Valley, after a long summer dinner, when it became too late to drive home to Brooklyn. From the window I…
Overweight people who ate fewer carbohydrates and increased their fat intake had significant improvements in their cardiovascular disease risk factors.
The man with the hammer treats everything as a nail, the saying goes. Something like that seems to be afflicting Eleven Madison Park in its new vegan incarnation. The restaurant’s chef and owner, Daniel Humm, is using the skills he brought to meat and seafood to whack away at vegetables. Almost none of the main…