There’s a resemblance, mainly in the colors, between Williams Sonoma’s shimmering new line of glass citrus cross-section plates and vintage Depression glass. At a time of year when citrus dominates the fresh fruit aisle, these bring a bright seasonal accent to the table with a charger, a salad plate and a bowl in tones of…
Any resemblance between Campari and the ruby red Aperitivo in the chef Patrick Miller’s new line of Faccia Brutto Italian-style spirits stops at the color. Faccia Brutto’s Aperitivo flowers with citric and herbal complexity, while the popular global brand has almost no aroma and is too sweet. The Fernet Pianta, a bitter take on Fernet-Branca,…
Before the pandemic, you could usually count on a line outside Ippudo ramen restaurants, some of which are now open for takeout and delivery. But now you can summon a bowl of one of the chain’s signature ramens any time, with the new frozen kit made in collaboration with Sun Noodle, which is already selling…
Fine tinned seafood is a Spanish specialty. Abel Álvarez, the chef and an owner of the restaurant Güeyu Mar on the north coast of Spain, has given it uncommon allure. His Conservas Braseadas Güeyumar seafood — including sardines, cockles, razor clams, squid in ink and even tuna neck — are charcoal-grilled before being preserved in…
Most nights, I throw together dinner using whatever is in my fridge, picking dishes from a mental catalog of options and preparing them from muscle memory. I cook professionally, so the food comes out nice. But it doesn’t make my heart race a little, doesn’t make me forget that I’m standing over my own stove…
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…