What tomato sandwiches were to Harriet the Spy, tuna salad was to me, and I ate it almost every day throughout grade school. Piled on whole-wheat, it was squishy and dependable, seeing me through the ups and downs of every cafeteria drama. Tuna sandwiches are just as comforting to me now, especially during this pandemic.…
The other day, my colleague Jamal Jordan posted a food photo on Twitter — an upsettingly beautiful skillet of mac and cheese, bubbling away furiously over the white-hot coals of his grill. I had no words at all, just endless heart-eye emojis, and it’s all I’ve wanted to eat since. Jamal told me he chopped…
At this point in my career, being able to offer cooking advice is a big part of my job. It doesn’t matter that I feel like an impostor sometimes — there’s an expectation that I’ll be able to handle any cooking question. I deal with this by openly admitting when I don’t know something and…
Lucas Sin was recently telling a Dominican cook about hong dou sha, a red bean soup popular as a chilled Cantonese summer dessert. “Oh, yeah,” Mr. Sin recalled the cook’s saying, “habichuelas con dulce.” The Dominican Eastertime dessert, also a cold red bean soup, is spiced with cloves, while the Chinese treat is cinnamon-driven, and…
Headliner Murray’s Cheese Bar and Murray’s Cheese Shop The West Village-based Murray’s Cheese has had aging caves in Long Island City, Queens, since 2012. Now, not far from the caves, it has opened a satellite, a cheese shop and restaurant. At the moment, the restaurant has tables on the sidewalk, socially distanced, and there’s waiter…
When the photograph of a plastic bucket filled with moldy jam surfaced on social media in July, it upset a lot of people, not the least of whom were fans of Sqirl, the white-owned Los Angeles restaurant whose national profile rose on a thick, very Instagrammable slice of toast slathered with a layer of ricotta…
The ground rules for safe canning and preserving have been adjusted over time, as science weighs in. The Penn State Extension will give up-to-date information in a series of webinars for the next time you eye baskets of ripe tomatoes and Kirby cucumbers at farm stands or gather them from your garden. On Wednesday, canning…
“Bite Sized,” a bright digital cookbook and a fund-raiser for Relief Opportunities for All Restaurants (ROAR), has a finite collection of recipes from just 17 restaurants. They’re all tenants of buildings owned by Brookfield Properties, a real estate development and management company, and the book is an effort by the landlord to help restaurants during…
Regal, a brand of a New Zealand company that farm-raises king salmon, has introduced prepared fillets. The company, which also cultivates the highly regarded Ora King salmon, also from New Zealand, and has a green (best choice) rating from the Monterey Bay Aquarium Seafood Watch for its fish, calls this new line wood-roasted. It’s actually…
Lars Williams and Mark Emil Hermansen, both alumni of Noma in Copenhagen, were not about to can any old cocktail for their company, Empirical, which develops flavors and distilling techniques with ingredients like beet molasses, toasted birch and young pine cones. Its first canned drinks are labeled Can 01 (10 percent alcohol) and Can 02…