Good morning. Here we go again with the screens and the earphones, another day on the uncomfortable chair, the dog at my feet. The commute wasn’t bad, though, and there was a beautiful, orange-yolked egg for breakfast, nestled in a piece of toast — what some call a Guy Kibbee, after the actor, who made…
Like so many others, my wife and I have been self-isolating in our apartment, doing our best to stay close to our loved ones from afar, and cooking the foods that we find most comforting: split-pea soup, various bean dishes, spaghetti and meatballs, just for starters. The other night, with the soup, I opened one…
NEW ORLEANS — Tommy Tommaseo is not nostalgic for Hurricane Katrina. Rocky and Carlo’s, his family’s Creole-Italian restaurant in St. Bernard Parish, just outside New Orleans, took on four feet of water when that disaster hit in 2005. There were fish swimming in the first floor of Mr. Tommaseo’s house. His father, Rocky, then 91,…
A blank canvas, ready to take on different flavor profiles, textures and forms, rice is the foundation of many cuisines worldwide. It exists in more than 7,000 varieties — and it feels like there are about as many ways to cook it. If you have a limited pantry and some time, the possibilities to repurpose…
BRISTOL, R.I. — Lou Frattarelli eased his flatbed truck into the loading zone at Andrade’s Catch, a small seafood shop in this town on Narragansett Bay. He had just tied his 24-foot clam skiff to the marina beside the firehouse and offloaded his catch. He had four sacks of quahogs to sell, raked on the…
Hello again, Five Weeknight Dishes readers. I hope you’re not feeling pressured to cook dinner tonight. Most of us are already spending more time than usual thinking about food, and how to get and keep it. Between the elder and younger generations of my family, I’m currently food shopping for eight people, in four different…
My husband is the family bread baker, turning out burnished, crackling sourdough loaves from our Dutch oven on a weekly basis. But biscuits are my domain. And they’re great to make right now, transforming a few pantry staples into buttery, flaky treats. They are also pretty easy, as long as you don’t overhandle the dough.…
Over the next several weeks, Americans will conduct virtual Seders, cook Easter brunch for just one or two, enjoy scaled-down Nowruz feasts at a six-foot distance from one another, and break their Ramadan fasts while isolating at home. All of these holy days and celebrations, which promote renewal and reflection, involve gathering around meals. Social…
Neanderthals are often portrayed chowing down on mammoth meals and woolly rhino ribs. But an analysis of their leftovers from a coastal cave in Portugal suggests fish and mollusks claimed a special place on their Paleolithic palates. “We all have that image of the primitive Neanderthal that eats lots of meat,” said Filipa Rodrigues, an…
I’ve spent the past year so enamored of jammy-yolked eggs that I almost forgot about the beauty of a classic French omelet. Omelets make perfect working-from-home lunches because they are incredibly satisfying, and you can make one in less than five minutes. The only tricky thing is getting the technique sort of right (or right…