By trade, I’m an omnivore. The only food rule I follow is that I eat everything, because anything can lead to deliciousness. Maybe it’s goat meat on the bone, cooked low and slow and served in a dark pool of its own cooking juices. Maybe it’s a bloomy wheel of cheese made from cashew milk,…
Good morning. Yewande Komolafe is in The Times this week with a fantastically detailed and informative treatise on plantains that will, I hope, encourage you to cook with the fruit more than you already do — which may be often or may be not at all. Of course she has recipes to help you on…
“When you eat something that’s so high in sugar, you’re going to have an equally high insulin response, which often leads to you having that sugar high and then getting really shaky afterward as your blood sugar drops,” Ms. Rueven said. Mr. Ramirez, who has about 5.5 million followers on TikTok, said he did not…
A second career as a bookshop owner suggested itself from the confluence of his expertise as an editor — he had edited a number of cookbooks — and his training as an anthropologist, one who viewed “food as a bearer of identity,” his wife, Maron Waxman, a former publishing colleague, said in a phone interview.…
Singapore is foodie heaven. This vast, bustling, vibrant, and above all modern metropolis also boasts a culinary culture and heritage that is hard to match anywhere else in the world. From five-star fine dining and the latest in molecular gastronomy to a genuinely exceptional culture and history of out-of-this-world street food, Singapore truly has it…
There are ample signs that a resurgence has begun. Tables are packed at restaurants and bars across the city. Many places have expanded their capacity with new outdoor seating, thanks to the city’s Open Streets and Open Restaurant programs. “It feels like every day is a weekend,” said Simone Tong, the chef of Silver Apricot,…
Starches — legumes, tubers, grains, to name a few — are a motley bunch. But one thing they share is how they strike a delicate balance between firm and plump, and, well, dried out or mealy when cooked. One starch, though, is sturdy enough to withstand a little overcooking and can be prepared at any…
The three were also made with entirely different grapes. The Broc was primarily valdigué, a variety once called “Napa gamay” in California, along with some zinfandel and trousseau. The Tiberio was made entirely of montepulciano, while the Trinquevedel was a blend of Southern Rhône grapes, including 60 percent grenache, 18 percent cinsault, 5 percent syrah,…
Red blends are popular right now, and I’m not speaking of classical blends like Bordeaux, Châteauneuf-du-Pape or Chianti. When people refer to red blends today, they are generally using a marketing term for popular category of mass-market red wines, often quite sweet, that happen to blend several red grapes. Rarely, however, do we think of…
A testament to a well-loved recipe is that, when you pull the cookbook it’s in off the shelf, it automatically falls open to that page. And that’s exactly what happens whenever I reach for “Chez Panisse Desserts” by Lindsey Shere. The sticky pages of the almond torte recipe fling themselves upward, willing me to bake…