When I tested the recipe for Murray’s Cheese’s macaroni and cheese for the City Harvest cookbook several years ago, my family said it was the best mac and cheese they had ever eaten. Murray’s has been selling it in New York to take home, and now they have started shipping it nationwide. It comes frozen,…
Credit…SOGA Design Collective for Burlap & Barrel Credit…Devin Yalkin for The New York Times Before he died of Covid-19 in March, the popular Indian chef and restaurateur Floyd Cardoz was working with Burlap & Barrel, a Queens spice company that specializes in sustainable, single-origin products, to create a line of masala blends. Thanks to the…
Good morning. You doing all right? Mondays land heavily sometimes, especially seven months into this pandemic that stalks the world. It’s been exhausting. We’re working more, or not working enough or at all. We’re staying safe while others aren’t. We’re worrying, staring, thinking, overthinking. We are on, all the time. The weekend comes and maybe…
Even with outdoor dining this summer, many restaurants across the country have closed or remain on the brink of disaster — especially smaller, independently owned neighborhood businesses. Loyal patrons have rallied to support their favorite local restaurants, but as the pandemic drags on, business owners have had to hustle hard to stay afloat. With colder…
I am the lone cauliflower eater in my house. Whenever I cook one, it’s all mine, from the tips of the fractal florets to the bottoms of the succulent stems. I’ve been known to devour an entire head in one sitting — in which case it’s not something I serve with dinner. It is dinner…
Hello and welcome to Five Weeknight Dishes. Emails poured in after last week’s newsletter, in which I asked you to tell me what you’ve been cooking and how you’ve been feeling about it. Notes arrived from all over — Saudi Arabia, Australia, Sweden. That was amazing. Some of the loudest calls were ones you might…
Time moves along, and suddenly it’s fall. The weather is fine, and trees are sporting multicolored leaves. A different kind of hunger sets in, and you’re longing for the food of autumn — deeper, more robust fare. For me, composing a three-course menu is always fun. You want a balance of flavors and textures and…
With the pandemic and all the damage it has done to economies, businesses and personal relations, and the daily consequences of climate change, 2020 has been a difficult year for wine in general. But few places in the world have faced the onslaught of obstacles that have challenged the wine industry of Lebanon. The country…
By virtue of job and inclination, I’ve got a lot of favorite wines. But of all my favorites, the reds of the Northern Rhône Valley of France, made entirely or almost entirely of the syrah grape, are possibly my favorite favorite. It’s not just the pleasures of the aromas and flavors that I love. A…
Cooks around the country are just starting to calculate menus and decide how many guests they can safely host for Thanksgiving. But for months, the people who grow and sell the centerpiece of the meal have been doing their own kind of turkey math. Just how many whole turkeys will Americans cook this year for…