An Arepa Recipe You Won’t Soon Forget

In Colombia, where the food stylist Mariana Velásquez grew up, every region has its own variety of arepas. Some have more than one. Bogotá, Ms. Velásquez notes in her new cookbook, “Colombiana,” has at least 72 variations all by itself. “From the sweet yuca arepas of Cesar to the anís arepas of Magangué, from the…

How New York Waiters Got the Upper Hand

New York City’s recovery will depend in large part on the success of a restaurant industry now required to extend its definition of prosperity to include the ability of workers, both front and back of house, to live decently. In this case, the rhetoric of returning to normal is inapt, because “normal” was dysfunctional and…

A Wine Worth Waiting For

The first flight on the Saturday included bottles from estates not quite so legendary. My favorite was Château Lagrange, a St.-Julien, which I found savory, pure and balanced. The group preferred a St.-Émilion, Château Grand-Pontet, which I found to be fruity, rich and opulent in the modern style. The 2005 vintage came at the height…

20 Sauces to Change Your Cooking

Creamy sauces make an appearance, too: Thousand Island dressing, tartar sauce and fry sauce. And of course there are sweet sauces for your all your end-of-meal needs, with recipes for rhubarb sauce, blueberry syrup, fruit caramel and a big bowl of whipped cream. Use them with abandon! It’s the summer of sauce. We have thousands…