Good morning. This is where Thanksgiving gets great: a bespoke leftovers sandwich (above) eaten in the quiet of a house that was recently crowded and noisy, maybe with a glass of whole milk or one of kombucha, depending on your point of view, or with a glass of chilled Beaujolais or icy lager, depending on…
Eating, or rather being able to eat whatever you like, whether sumptuous or spartan, can be a means of exerting control. Sometimes this manifests as culinary tourism, dabbling in the foods of other cultures or classes, with the assurance of knowing you can always retreat to the safety of your own. I’ve never forgotten a…
After a few days of intense, almost athletic eating and drinking with my family, I crave something delicious but basic. So after all the big, celebratory holiday dinners this week, and after several days of happily eating leftover pie for breakfast, it’ll be time for … a big pot of khichdi. I usually make it…
Good morning. I don’t generally write to you on Thursdays, but I thought I’d make an exception today on account of how it’s Thanksgiving and some of you may be freaking out — all the cooking; all the people; all of [gestures] this. I’m here to tell you: Everything’s going to be all right. Is…
There’s a reason you turn into an eating machine on Thanksgiving. It’s biology!
Smoking in crowded bars may mostly (and happily) be a relic of the past, but the cocktail glass itself hasn’t lost all elements of smoke — often imparted by ingredient alone. Many fall in one of two smokiness camps: You like — insert Scotch or mezcal here — or you don’t. But the characteristics of…
Whether bite-size Thai shrimp patties spiked with fish sauce, Vietnamese shrimp paste packed onto sugar cane or Southern American shrimp burgers shot through with mayonnaise, savory shrimp cakes are a tasty staple in coastal regions all over the world. Unsurprisingly, their flavors vary depending on where they’re made. You’ll find them spiced with the likes…
Test your knowledge of this week’s health news.
LONDON — With the festive season ahead of us, there’s a lot of feasting to be done. And, for it to be done properly — enjoyed, and not just endured — there are some dos and don’ts. Generally, I tend not to be so prescriptive. But, around this time of the year, I do find…
Good morning. The old saw has it that the cobbler’s children go barefoot. It’s something I think about every time Thanksgiving rolls around. I spend weeks outlining plans for others, encouraging work-aheads for the freezer and the fridge, so that Thanksgiving Day (above) isn’t an ultramarathon for anyone. Then, for myself, on the actual day,…