PIACENZA, Italy — Michele Crippa’s palate was renowned in Italy’s gastronomic circles, capable of appreciating the most subtle of flavors. He taught young chefs to distinguish between Parmesan cheeses of different ages — and between milk extracted at different altitudes. He reveled in the perfume of cod smoked over pine cones. In his reviews for…
The cheapest wine on the list is often worth ordering. Similarly, bright-eyed, silver-skinned porgies — usually among the least expensive options at the fish counter — deserve more attention than they get. In addition to their low price, good flavor and succulent texture, porgies are abundant and sustainable, a rarity in these days of overfishing.…
If you are the adventurous type, you could also make your own fermented foods at home. Erica and Justin Sonnenburg, two Stanford microbiologists who are married and co-authored the new study, ferment their own homemade kimchi, kefir, kombucha and pickles. One of the simplest fermented foods to make is sauerkraut. Here’s a quick recipe. To…
One of my favorite things to do on my birthday is to throw my own dinner party (yep, I’m a Leo). A grand aioli is always a strong contender in late August, and Kay Chun’s is calling to me with its bright green aioli, packed with herbs, which you can easily make vegan — notes…
Few things influence the choice of wine as much as the weather. Food is one, of course, if you think of wine primarily as an accompaniment to meals, as I do. But what you choose to eat often depends on what’s happening atmospherically, barometrically and meteorologically — that is, the weather partly determines what sort…
Times Insider explains who we are and what we do, and delivers behind-the-scenes insights into how our journalism comes together. Tejal Rao, The New York Times’s California restaurant critic, enlisted a fridge full of ’70s-era vegetable Muppets this month to help announce her new vegetarian newsletter on Twitter — and her followers couldn’t get enough…
Is there anything vegetarian cooking can’t do? Whether it’s sweet and spicy tofu larb, an aromatic toor dal with whole boiled peanuts or the beautiful simplicity of a pile of roasted brussels sprouts, vegetarian cooking offers seemingly endless combinations of flavor profiles and textures — enough to satisfy any type of eater. The Veggie, a…
In this series for T, the author Reggie Nadelson revisits New York institutions that have defined cool for decades, from time-honored restaurants to unsung dives. It’s a luminous July morning when I arrive in Coney Island and I feel the same excitement I did when I was 9 and, on warm summer Sundays, my father…
It’s Kim, not Sam, lol. He’s on his annual sojourn to fish and chill but left strict instructions for us to continue working. Whatevs! There will be some decidedly non-Sam things in here this week, but there will be a no-recipe recipe today. I call this Girlfriend Pasta because my girlfriend makes it for us…
The first place I saw the sun used as an oven was Greece, on a trip with my mom. When we came back from lunch to our rented whitewashed cool room in someone’s whitewashed cool house on a small whitewashed island — the woman of that house had picked her ripe, jammy figs in the…