We’ve probably all marveled at how creamy long-stirred, perfectly scrambled eggs could be, then decided that 15 minutes of constant stirring is something we’d be willing to do only for occasions that call for the velvetiest of breakfasts. My weekday scrambled eggs need to be done in the amount of time it takes to toast…
Nearly four years after traces of chemicals believed to cause health problems in children and reproductive issues in adults were found in mass-market macaroni and cheese packets, Annie’s Homegrown has begun working with its suppliers to eliminate the offending material from their food processing equipment. The presence of the chemicals, called ortho-phthalates, rattled consumers who…
Hello and welcome to Five Weeknight Dishes. This week we are doing something new: desserts. Last Friday I asked if this was something that would interest you, and I have never gotten so many emails. (If you’re feeling cheated and want your dinner recipes, take a look at these suggestions for some superb weeknight options…
Today, activism exists at every point in the food supply chain: how it’s produced (unsustainable farming practices; unsafe working conditions and exploitation of undocumented immigrants and prison labor; abuse of animals), who gets to produce it and how it’s sold (racial disparities in lending and investment; the corporate advantage of scale; misrepresentation and erasure of…
Your Negroni, your martini, your Manhattan and many more would fall perilously short without vermouth. A backbone to heavyweight and newcomer cocktails alike, vermouth doesn’t exist solely to amplify others. Rather, the fortified, aromatized wine is a complex, complete pour all on its own. Begin with the three traditional styles: sweet, dry and blanc, also…
AS OF LATE, the center — which isn’t open to the public — has also become a pilgrimage site for French chefs, pâtissiers and fragrance-house noses, who often learn about it from their own suppliers; many citrus trees at pedigreed French farms can be traced back to buds and seeds from San Giuliano’s orchard. Pierre…
If it’s your job to think about food all day, your enthusiasm for meal planning may have plummeted as the pandemic has worn on. Though members of the NYT Food team may occasionally be tired of cooking, they never tire of talking about cooking. These are the dishes that perennially sustain, nourish and even inspire…
In her clinical practice, Dr. Gearhardt has encountered patients — some obese and some not — who struggle in vain to control their intake of highly processed foods. Some attempt to eat them in moderation, only to find that they lose control and eat to the point of feeling ill and distraught. Many of her…
After nearly a year of the pandemic decimating New York City’s restaurant industry, forcing thousands of businesses to close permanently and costing tens of thousands of people their jobs, this month brought a glimmer of optimism. Limited indoor dining has started again and restaurant workers, including servers, cooks and those who make deliveries, have joined…
Good morning. How are you? There’s a lot of anger circulating these days, pandemic-weary annoyance, medium-grade depression. I think it’s more important than ever that we try to believe that people are operating mostly from a position of good faith rather than bad, and to respond to the stimuli the pandemic offers us accordingly. If…