With most ramen, the work that’s put into the broth is what makes all the difference, providing the foundation for the entire dish. A broth made with pork, chicken or seafood can be cooked for up to three days, resulting in an intense, velvety soup that sings with complex, multilayered flavors. So it may feel…
With their eyes on Spain and Portugal (and the value given tinned seafood there), Caroline Goldfarb, a comedy television writer, and Becca Millstein, who worked in the entertainment industry, decided that better domestic canned choices were needed. Now they’re in the fish business as founders of Fishwife Tinned Seafood Co. Its latest release is Idaho…
This year, Eastern Orthodox Easter comes on May 2. In a run-up to the celebration, there are some ingredients for traditional dishes that are worth having on hand, notably grape leaves, used for enclosing fillings to make dolmas (vine leaves stuffed with grains, meat or seafood) or to wrap fish before baking. The Greek food…
Ursula Sala-Illa, who prefers to be known as Ursula XVII, has just opened her own chocolate shop, Atelier Disset, on the North Fork of Long Island. The pastry chef’s complicated nomenclature has to do with her Catalonian roots. In the Catalan language “disset” means 17 (pronounce it and if you know French, you’ll also understand).…
The soft cotton that once went into making flour sacks is what the photographer Pauline Stevens has selected for her vibrant collection of kitchen towels decorated with her food-focused photographs. Each is also printed with a literary quotation or a recipe for a dish, a drink or a sauce, most well-suited for Mother’s Day giving.…
Eric Ripert’s new collection of vegetable recipes is maybe one of the least seemingly chef-driven cookbooks. And it holds true to its title, “Vegetable Simple.” What a delightful approach, especially with summer on the horizon. Some recipes require as few as two ingredients (tomatoes or cucumbers with salt), and most have a short list, with…
Good morning. It’s a new week filled with new recipes and the joy of discovering older ones, and if I generally meet Mondays with a kind of empty sorrow — the weekend gone and still no newsroom into which to travel, another day at home at the same desk in the same empty room —…
My camera lens is pressed against the window of the small floatplane as it flies below a thick ceiling of clouds. The mist clings to the hillsides of a temperate rainforest that descend steeply to the rocky coastline of southeast Alaska. The plane banks, and a tiny village comes into view. A scattering of houses…
LONDON — In my last column, I described how the past year had made me a more flexible cook: more democratic, less judgmental. It got me thinking generally about the way certain vegetables are described, the adjectives they are often associated with. Why is an eggplant deemed “mighty,” for example, while leeks are often prefaced…
If there’s a quintessential dish from the chef Nadiya Hussain — the “Great British Baking Show” winner who has since found huge success — it’s probably the samosa pie with the turmeric crust from the very first episode of her solo cooking show “Nadiya’s Family Favourites.” Meant to be unmolded for maximum impact, the pie…