BANGKOK — All across Bangkok, fruit juice is dripping off chins, dribbling down arms and splashing onto the city’s sidewalks. This is peak fruit season in Thailand, when the rising mercury concentrates the sugars in the tropical bounty that is native to Southeast Asia. The region’s fruits are like no other. There is a fruit…
LONDON — Plenty of food debates were going on in our house during the recent lockdown. Unlike in normal times, when the kids were presented with their dinner, no questions asked, we found time to play restaurant (while badly missing the real thing) and discuss the next day’s menu in detail. Like many boys his…
The tomatoes in the New York area are starting to get pretty good. And while they’re not quite the juicy umami bombs of July, they’re finally tasty enough to hold their own next to chickpeas in a soft, juicy, herb-filled salad. The key to coaxing a tomato’s best flavor is to season it separately and…
There are few meals more primally satisfying than charred meat on a stick. Whether turned on a spit or threaded onto a skewer, the meat browns at the edges and sucks up the smoke, emerging, at its best, crisp, tender and very juicy, to be seasoned with salt and eaten with great relish. Any kind…
Steaming is considered one of the strongest methods of cooking vegetables. Again, this way, vegetables get cooked too easily. For steaming vegetables, you need not use any kitchen tool and you can finish your cooking in some moments only. So, steaming vegetables doesn’t involve any kind of complicated method. People eat steamed vegetables along with…
The week’s most popular dishes include Jerrelle Guy’s strawberry spoon cake (above), Lidey Heuck’s one-pot smoky fish and Yewande Komolafe’s lentil and orzo stew. Find more recipes in the collection below.
Hello, it’s Emily, and welcome to Five Weeknight Dishes. As of tomorrow, summer is here. The local gems of the season aren’t, though, at least not where I am in the Northeast — no corn, no tomatoes, no blueberries, not yet. But aren’t you ready to eat them anyway? I am ready to eat them…
PIKEHALL, England — First the phones fell silent, then the email inbox abruptly emptied of orders. At Hartington Creamery, one of just six companies that produce Britain’s famous blue Stilton cheese, things looked ominous from the moment the coronavirus lockdown began and pubs and restaurants closed. But it was when one customer called not to…
A study of the wildlife trade in three provinces in southern Vietnam produced startlingly clear confirmation for one of the underlying objections to the wildlife trade in Asia — the trading offers an ideal opportunity for viruses in one animal to infect another. In field rats, a highly popular animal to eat in Vietnam and…
This article is part of Owning the Future, a series on how small businesses across the country are coping with the coronavirus pandemic. Azalina Eusope cries every day. “But the food comforts me,” said the 41-year-old chef and owner of Azalina’s, a Malaysian restaurant business in San Francisco. “Ten years ago, my business started off…