With most of us quarantined in our homes, chances are you’ve been reacquainting yourself with the forgotten spices and fusty beans from the depths of your pantry. But how fusty is too fusty? When is the right time to throw something out? And what about fresh ingredients? If I’m trying to keep supermarket trips to…
All those long-lasting, juicy vegetables in my fridge — the celery, radishes, fennel, turnips, carrots — have come in handy these past weeks (four, but, hey, who’s counting?). They’ve kept me rich in salad when the lettuces run out between market runs. The trick is to turn these sturdy roots practically into gossamer — or…
Good morning. I miss restaurants. I miss the bustle of them when everyone in them is in sync, from the customers in the dining room to the cooks in the kitchen, the hosts and captains and servers seeing around corners, hospitality phasers set to stun. I miss the clatter and hum, the music of conversation,…
Listen to This Article Audio Recording by Audm To hear more audio stories from publishers, like The New York Times, download Audm for iPhone or Android. At the start of the pandemic season, when isolation was new, my family scoffed at my peanut butter sandwiches slathered with sriracha, shingled with pickles. Then they ate them…
In high school, the Mexican chef Enrique Olvera was known to his friends as Pozole. The word, which means “hominy” in Spanish, derived from the Nahuatl “pozolli,” is also the name of a traditional Mexican soup or stew made from shelled kernels of corn, pork and garlic. When Olvera opened his first restaurant in Mexico…
In Wisconsin and Ohio, farmers are dumping thousands of gallons of fresh milk into lagoons and manure pits. An Idaho farmer has dug huge ditches to bury 1 million pounds of onions. And in South Florida, a region that supplies much of the Eastern half of the United States with produce, tractors are crisscrossing bean…
In these housebound times, Americans have gone stark baking mad. Shut-ins are channeling their anxieties into pandemic pastries and quarantine cookies, some with icing piped in the shape of surgical masks, others frosted with the face of Dr. Anthony Fauci. Baking essentials such as yeast and flour are in short supply, and Google searches for…
The most important skill in the kitchen — and, arguably, life — is adaptability. The list below, which is by no means comprehensive, is meant to help you replace ingredients with confidence. Every alternative listed may not work in every case, especially when it comes to baking, but if you consider the ingredient’s texture, flavor…
Welcome to Five Weeknight Dishes. This newsletter is dedicated to recipes that are easy, quick and satisfying, words that all have a different meaning today than they did when we first started. I spent a few hours this week cleaning out my freezer and — compared with the other things on my to-do list, like…
Coconut macaroons might just be the easiest and most forgiving of all cookies. You don’t need a mixer. You don’t need flour. The amounts are just suggestions. And you can flavor them any way you like. Plus, the fluffy little morsels are perfect for both Passover and Easter. This year, I experimented with two different…