Good morning! It’s Monday, in case you need a reminder, and this is Tejal, filling in for Sam. I’m still finding my way around my new kitchen in Los Angeles, and I’ve taken notes from the expert organizer Faith Roberson, who recently tackled Priya Krishna’s fridge, using lazy susans to help with an overabundance of…
Are Zoom happy hours still the way to “go out,” five months after Covid-19 locked much of the country indoors? Most nondrinkers probably wouldn’t be able to say. It gets tiresome watching friends slowly sip on whiskey after their Collins glasses of sparkling water have gone empty. Eventually, nondrinkers bow out. But what if there…
A pandemic has many downsides. And the lobster industry is among the many sectors it’s taken a toll on. If you’re in the business of selling lobster, you currently have a lot of lobster available and a dearth of wholesale customers, not the ideal situation. But there can be some bright spots, depending on how…
Hi! And welcome to Five Weeknight Dishes. What day is it again? Oh, right. It’s Friday. Happy Friday! (Does T.G.I.F. mean anything to anyone anymore?) If your life is like mine right now, each day blends into the next. I wake, I drink coffee, I make what feels like 463 meals, I send approximately 1,232…
There are some summer evenings so steamy that the only thing I can bear to eat is a giant bowl of leafy salad. And this whole month of August has been full of those kinds of nights, one sticky sunset after the next. But on what must have been our umpteenth salad, something had to…
The next time you reach for a beer, you may want to look to the rest of your bar. Beer as a cocktail ingredient isn’t a revolutionary idea. It’s long played a part in drinkmaking. The original flips, concocted in the late 1600s, were made with beer, rum, sugar and whole egg, and served hot.…
Amid a flurry of concern over reports that frozen chicken wings imported to China from Brazil had tested positive for the coronavirus, experts said on Thursday that the likelihood of catching the virus from food — especially frozen, packaged food — is exceedingly low. “This means somebody probably handled those chicken wings who might have…
Times Insider explains who we are and what we do, and delivers behind-the-scenes insights into how our journalism comes together. This summer, The New York Times is commemorating the 100th anniversary of women’s suffrage. But Susan B. Anthony and Elizabeth Cady Stanton are not the focus. Although their pioneering reform efforts in the 1800s helped…
Carol Brock, a food writer who helped women advance in the male-dominated culinary world by starting an organization called Les Dames d’Escoffier New York, died on July 27 in Manhasset, N.Y. She was 96. Her death, at North Shore University Hospital, was caused by respiratory failure, her son Brian said. As a veteran food journalist…
One of the hardest techniques for an impatient person to master is frying tofu until it’s golden and very crisp. Poke it and prod it too much, and it splits into a grainy mess. Try to turn the pieces too early, and the crust will glue itself to the pan in protest. But if you…