Good morning. This week’s the one where I start to plan meals ahead again, instead of staring into the refrigerator until I’ve come up with a recipe on the fly: All those vegetables in the crisper, diced and roasted under a miso glaze, with rice and, um, that one last beer from the weekend. That’s…
When it first opened in 2018, the Manhattan bar and vodka distillery Our/New York would serve makeshift tortilla pizzas that had been quickly burnished in a toaster oven behind the bar. The founder and partner, Dave Ortiz, got the idea from his friend, the chef Ilan Hall. “Long story short: A celebrity chef hooked me…
When I saw a copy of Danielle Alvarez’s cookbook, “Always Add Lemon,” I knew I’d found a kindred spirit in the kitchen. That title is also my mantra, and a squeeze of lemon, my secret weapon. It’s the finishing touch that brightens nearly everything I cook, whether it’s a sheet pan of roasted vegetables or…
LONDON — “What’s for dinner?” It’s a question we ask ourselves (or is asked of us) every day. The intonation varies. Some days, it’s energized anticipation: “What’s for dinner?! The world is our oyster: Where shall we go?” Other days, it’s a bit less of an exclamation, and more a case of standing in front…
September has arrived, and with it, fall home cooking. I know, you’re probably still eating tomatoes. I am too. (We had this number for dinner on Wednesday. So good.) I like this shoulder season, when you’re maybe still eating giant, lively salads for dinner, but they’re a little heftier and not born of humid desperation…
Test your knowledge of this week’s health news.
Aubrey Gordon collects vintage diet books. She has amassed almost 100 titles, including the 1973 volume “Slimming Down,” written by Johnny Carson’s sidekick, Ed McMahon. “Slimming Down” — which featured chapter titles like “The Breadstick Conspiracy” and “Two Martinis Into Connecticut” — is the book that began Ms. Gordon’s collection. And while the idea of…
Good morning. We were for a while there, my colleagues and I, meant to be back in the office this week, after 18 months working remotely on account of the pandemic. Maybe you were, too? A lot of companies had a similar idea. The plans faded months ago, even before the Delta variant ramped up,…
In the fall of 2018, Jenny Goldfarb suddenly had a craving for a corned beef and pastrami sandwich. For Ms. Goldfarb — who grew up in a New York Jewish deli family — it was the classic sandwich of her youth. But her yearning came with a hitch: She is now vegan. So she started…
The chef Tsang Chiu King is preparing a subtle-but-significant change to his menu: He’s replacing the fish in some dishes with a plant-based alternative. “Its flavor is light and bland and the texture, like grouper, is a bit tougher,” Mr. Tsang said, referring to the alternative fish varieties he has been testing at Ming Court,…