When temperatures drop below freezing, nothing soothes quite like cheesy toasts or heaping piles of pasta. Let comforting beige food reign, and make a few of our most popular recipes from this week. Break out the blender for a creamy cauliflower soup topped with croutons and fragrant rosemary olive oil, or pull out the sheet…
Even during the lean years of the late 1970s through the mid-80s, when Vietnam’s economy was strictly controlled by the government, Nguyen Phan Que Mai’s family managed to gracefully celebrate Tet. The Indonesia-based author of “The Mountains Sing” was born in northern Vietnam but grew up in a southern coastal province in the Mekong Delta.…
Indoor dining will resume with limited capacity in New York City restaurants next month, Gov. Andrew M. Cuomo announced on Friday, more than a month after the governor had banned it to combat a second wave of the coronavirus. Starting on Feb. 14, the city’s restaurants can seat customers indoors at 25 percent maximum capacity,…
Hello and welcome to Five Weeknight Dishes, a newsletter for busy people who still want something good to eat. As a home cook and an editor, I love and seek out recipes that are animated by a great idea: a clever technique, a sharp shortcut that defies conventional wisdom, a magic combination of flavors or…
One of the many upsides to having a spouse who loves to bake bread is that our soup consumption goes up as the temperatures go down. Because, really, is there a homier winter meal than a butter-slathered slice of sourdough dunked in a bowl of homemade soup? I’ll make soup out of almost anything that…
MONTREAL — Feigang Fei doesn’t like to boast about the orange beef at his restaurant in downtown Montreal. As a matter of fact, he doesn’t much like it. “Comparing to our General Tao Chicken, this one is not THAT good,” reads the description on the online menu of his restaurant, Cuisine AuntDai, under a glossy…
Make It Room Temperature If a baking recipe specifies room-temperature ingredients, there is a reason: Chemistry! The temperature of your ingredients plays a very big role in the final outcome. I, for one, rarely have the forethought to take my ingredients out of the fridge ahead of time. An easy way to bring your eggs…
Good wine has the power to transport. As we now approach a full year locked in pandemic freeze-frame, with many people largely confined within their national borders, wine still provides an opportunity to taste the world. In January, shopping digitally at Manhattan wine shops, I selected 20 bottles priced at less than $20, wines that…
When the fashion designer Peter Som was growing up in Mill Valley, Calif., his mother insisted that he learn to cook at least one meal before leaving for college. Thus, she taught him and his older sister to make one of her go-to dishes — a pared-down, crisp-skinned roast chicken, smothered in freshly ground Chinese…
Tejal Rao has a marvelous story in The Times this week about how restaurant cooks have taken to their home kitchens — and to Instagram — to survive during the pandemic, making small-batch meals to sell to customers, pop-up restaurant style. The food’s exciting, Tejal reports — “revitalizing and intimate,” in her words — and…