The upside of feeling like weekends no longer exist is that, by the same logic, neither do Monday mornings. Which means that making a Dutch baby (also called a German pancake) for breakfast on a weekday is a perfectly reasonable thing to do. Advisable, even. It’s also easy, pantry friendly, and its buoyancy will inevitably…
Good morning. It is the 125th day of the year, and you’d be forgiven for believing that you’ve spent the bulk of them inside this year, or the bulk of them at work, or both, or that you’ve been out of work that long, or that it’s possible time itself has become moot, a clock…
While millions of Americans are worried about having enough to eat and lines at food banks grow, farmers have been plowing under vegetable fields, dumping milk and smashing eggs that cannot be sold because the coronavirus pandemic has shut down restaurants, hotels and schools. Now, the destruction of fresh food on such a scale has…
Chicken is America’s most popular meat. But undercooked chicken, when contaminated, is also a leading source of food-borne illness. So how do you avoid giving yourself and your isolation-mates food poisoning? Many people, including Solveig Langsrud, a scientist at the Norwegian Institute of Food, Fisheries and Aquaculture Research, assume chicken follows a simple rule-of-thumb: Pink…
Image EVERYTHING IS UNDER CONTROL A Memoir With Recipes By Phyllis Grant 256 pp. Farrar, Straus & Giroux. $25. Culinary memoirs tend to follow templates — the life-altering bite; the singed forearms at the hands of a tyrannical kitchen overlord — so to find one with a truly distinct perspective is thrilling. In epigrammatic, nearly…
For decades, the fast-food drive-through has been a greasy symbol of Americana, a roadside ritual for millions of travelers with a hankering for burgers and fries. Now, the drive-through, with its brightly-colored signage and ketchup-stained paper bags, has taken on a new importance in the age of social distancing. Over the last month and a…
It started on my birthday. I received, on the same blessed day in April, a package of ribs from the Memphis restaurant Central BBQ, courtesy of my brother and sister-in-law, and a box of Eastern North Carolina barbecue and hush puppies from Kings BBQ Restaurant, by way of my parents. That’s when I figured out…
The annual summer Food & Wine Classic in Aspen, Colo., has been canceled. But the New York City Wine and Food Festival, a four-day fall fund-raiser that sprawls across the city in restaurants and event spaces? Not so fast. Lee Schrager, the organizer and founder is going digital with it, starting this week, and still…
Whether it’s called a loaf cake, tea cake, poundcake or one of those slyly named “breads” of the banana-pumpkin-zucchini variety, if I can bake it in a 9-by-5-inch pan, it will find a place in my lockdown kitchen. There’s something about loaf cake’s sturdy, bricklike shape that makes it feel like a bulwark against the…
Welcome back to Five Weeknight Dishes. This week, I’ve been thinking about The Times’s original weeknight columnist, the French chef Pierre Franey, who wrote “60-Minute Gourmet.” (He pretty much invented boneless chicken breasts, and before chicken nuggets were a thing, he had us making goujonettes for dinner parties.) When he started in 1975, the ingredients…