Good morning. Welcome back. It’s been two weeks of people pushing off meetings and decisions, treading water in the corporate pool and the raging river of unemployment alike, nothing getting done although there’s so much to do. Today marks the end of all that. It’s go time for 2021. Time to get serious. Time to…
BANGKOK — My grandmother in Tokyo kept a pail under her sink. It was filled with what resembled wet sand. But from its pungent depths came what I considered to be the most miraculous of treats — a pickled carrot or daikon or, one of my favorites, a bud of a ginger-like plant called myoga.…
Michele Miller, of Bayside, N.Y., was infected with the coronavirus in March and hasn’t smelled anything since then. Recently, her husband and daughter rushed her out of their house, saying the kitchen was filling with gas. She had no idea. “It’s one thing not to smell and taste, but this is survival,” Ms. Miller said.…
We made it! Happy New Year, and welcome to Five Weeknight Dishes. I’m hopeful we’ll have a year that is better than the last, though 2020 was not entirely without small pops of good news. (If you haven’t heard it yet, there is a wonderful episode of “The Daily” devoted to this subject.) For me,…
January menus, with or without resolutions, ought to be gentler and milder, given December’s inevitable excesses. For postholiday cooking (since your kitchen has no doubt seen a lot of action lately), you want comfort, ease and lightness, and these three dishes cover all counts. They can be served sequentially, as a menu for a quiet…
Decades from now, when cultural historians sift through the social media posts of 2020, they will tell the pandemic stories of savvy chefs and restaurateurs forced to pivot to meal kits, corner markets and sidewalk cafes as their industry collapsed, seemingly overnight. These historians will note the panic shopping of early March, as Americans rushed…
Good morning. I was pretty fierce in this space a few days ago, arguing that you need to use a digital thermometer if you want to cook a roast to the state you desire. The internal temperature of your particular cut of meat is the only reliable indicator of its “doneness.” Reliance on the minutes-per-pound…
Headliner Xilonen The name of this new place, the work of the chef Justin Bazdarich and Chris Walton of Oxomoco nearby, honors the Aztec goddess of young maize. They have put Alan Delgado in charge of the new kitchen, where the food is vegetarian and mostly vegan. Mr. Delgado, who is from Texas and worked…
To make soup joumou, the chef Wesly Jean Simon insists, you must first find the biggest pot in your kitchen. “You cannot make a small pot of soup joumou,” he said, as there are so many components to the aromatic, orange-yellow squash soup, and it is meant to be shared with others. Mr. Jean Simon…
Stephen Larson, a lawyer for the Dick Van Dam Dairy, described the images as staged or are taken out of context. Earlier this month, a judge dismissed a lawsuit against the farm filed by another animal rights organization, saying it lacked standing. “The accusation that they mistreated their cows is something that cuts the Van…