10. About 2 hours before you’d like to serve the bagels, arrange an oven rack in the center position and heat the oven to 450 degrees. Fill a large, wide Dutch oven halfway with water and place it on the stove. (Heat should be off at this point.) Set a wire rack next to the…
Most of us know that a diet rich in fried foods is bad for us. A review of studies quantifies just how bad it can be. In a meta-analysis of 19 studies that included diet and health data on more than 1.2 million men and women from around the world, Chinese researchers calculated the effect…
Boredom often breeds innovation, especially in the kitchen. This pasta was the result of a life lived in lockdown, with ample time to spare and a heightened desire to use ingredients to their full potential. When Tara Holland, a friend and professional recipe developer, mentioned puréeing leek greens for the base of a risotto she’d…
It’s that casserole time of year again, when common sense dictates that dark, damp and thoroughly miserable days should end in carb-rich, cheesy and thoroughly cozy meals. On days like those, I sit around and wonder if another layer of ricotta would somehow shorten the sleety, icy weeks that remain until spring — or at…
Hello and welcome to Five Weeknight Dishes. Maybe it’s just a mood, but I am embracing extra big and bold flavors this week — statement dishes, if you will. The recipes below use ingredients like capers, kimchi and barbecue sauce to bring some spark to your table, even on a Tuesday. What are you cooking…
How’s your breakfast game going? Once, when everyone went to offices and shops for work, there was bolted coffee and Advil, a muffin from the kindly man with the cart on the corner, the occasional croissant, a bacon-egg-and-cheese. No more. Now we’re at home, so many of us, and falling into ruts: the same-old buttered…
When I got sick and lost my sense of smell — a common neurological symptom of Covid-19 — the foods I loved became muddled and ugly. My brain was incapable of interpreting the delicious information floating around me, unable to detect, let alone identify, any of the aromas I took in through my nose. Without…
Was it really as good as I remembered? My wife was asking. For years she’d heard me rhapsodize about the rye bread of my youth, and now, after decades of privation, I had before me the genuine article: a sandwich on Gottlieb’s rye. Gottlieb’s Bakery, in downtown Savannah, Ga., had shut its doors in 1994,…
ONA was also among 33 restaurants around the country to receive a green star, a new category created by the Michelin Guide last year that rewards restaurants that are “committed to advocating a virtuous, sustainable approach to gastronomy.” Mr. Poullenec said inspectors looked for restaurants that work with local producers, grow their own fruit and…
At Bowery Farming, a company that has very little to do with the Bowery but grows greens in vertical indoor farms, has introduced a series of what it’s calling Farmer’s Selection, greens released every four months to tempt the willing cook to depart from the usual arugula and baby romaine. The first in the series…