Roast turkey is not and has never been my passion, but I have come to love Thanksgiving. Adjusting to life in the United States as a young immigrant from Nigeria, I felt compelled to master spoken and unspoken ceremonies surrounding American holidays. But Thanksgiving is perhaps the one American cultural tradition that felt perfectly familiar…
What does it mean to explore a century and a half of New York Times recipes? For Amanda Hesser, the co-founder and chief executive of the cooking and home company Food52, and a former Times food writer and editor, it meant testing more than 1,400 dishes over six years. “My test for whether or not…
On a pivotal day in July, a nation declared its independence. Years later, it set aside a day in November to celebrate Thanksgiving. But while some of that new republic’s inhabitants had connections to the United States, its birth year wasn’t 1776, but 1847. The country was named Liberia by its founders, formerly enslaved Africans…
New York has so few great seafood restaurants you’d think we were the largest city in Nebraska. Outside of the most exclusive sushi bars, kitchens that are entirely devoted to handling fish with care and finesse are rare. When I told a friend I was reviewing a new seafood restaurant that was actually kind of…
Colive from Cyprus is an innovative olive oil made with olives from either side of the green line dividing the Turkish-occupied north and the independent south. Hasan Siber, an olive oil expert whose family is native to the Greek-speaking southern part of the island, wanted to show the world the quality of Cypriot olive oil…
There are two Gabriel Kreuthers on display in his lavish new gift-worthy book, “Gabriel Kreuther, The Spirit of Alsace: A Cookbook,” written with Michael Ruhlman. First up is the son of the province in eastern France: His love letter to his region covers the traditions of farm and table, with the expected tarte flambée, choucroute…
The sommelier Jordan Salcito was an early player on the canned cocktail scene when she introduced her first Ramona, a sparkling grapefruit wine spritz, back in 2016. The company’s portfolio of easy-drinking spritzes has grown since then and this month it has introduced Amarino Spritz, a lighthearted interpretation of the Italian aperitivo. Ms. Salcito said…
It’s about the time for the influx of gift boxes. Among the thousands of them on offer, there are two that are particularly well focused from Rogue Creamery in Central Point, Ore., a dairy that specializes in the blue cheeses (and Cheddars). The cultures for the blue are based on a recipe from Roquefort, France.…
For soup season, expanding the inventory of warm, steaming bowls of richness is ever so welcome. An hourlong virtual class that explores the regional variations for chicken soup in Mexico will be led later this month by the cookbook author and television chef Pati Jinich, who has written for The Times, for the 92nd Street…
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…