Yu xiang qie zi is fish-fragrant eggplant, which has no fish. It is simply, grandly, eggplant treated like fish, cooked with paojiao — chiles pickled but still bright — and doubanjiang, a paste of broad beans left to ferment for months, then dosed with chiles and fermented some more. Ginger brings sweetness, vinegar the sourness…
The City Bakery closed last year, and fans of its hot chocolate worried that that would be the end. But the bakery’s founder, Maury Rubin, is opening the Wonderbon Chocolate Company on Saturday, with a new partner, Alex Atzberger, a chocolate aficionado. The pop-up is a celebration of all things chocolate, starting with steaming cups…
The wine world looks a little different now than it did in September, when the last 20 Under $20 column was published, and further radical changes may be on the way. That’s why this winter edition of 20 great values in red wine, all under $20 a bottle, may be a mural in watercolors, fated…
It’s not just your cellphone that’s a camera now. Your doorbell can take photographs, and so might your car, your refrigerator and your toothbrush. Camera-sporting athletes now do the work of sports photojournalists, and all New York City beat cops wear a body camera. War photography has gone from a specialist’s art to a citizen’s…
Many mothers teach their children to cook. Shiza Shahid’s mom taught her not to. The idea was that Shahid, who grew up in Islamabad, Pakistan, was destined for greatness and would be too busy to spend her life huddling over a hot stove. And to some extent, this prophecy came true. Four years before Malala…
When the struggling milk giant Dean Foods filed for bankruptcy protection in November, it also announced a possible path forward — a takeover by Dairy Farmers of America, a marketing cooperative. But the news that Dean Foods was in “advanced discussions” with the co-op did little to alleviate the concerns of dairy farmers. Many argued…
Good morning. Our J. Kenji López-Alt gave us a fantastic new recipe this week for moo shu mushrooms (above), based on the pork version his parents were introduced to by the chef Joyce Chen, who died in 1994. It’s accompanied by instructions on how to make Mandarin pancakes for wrapping the moo shu, but no…
I was impressed by Danou, a family friend who lived next door to me in rural France, not just because she was significantly older (retired) and smoked Gauloises (one pack a day) and had two dogs (two!), but because her go-to dessert was chocolate mousse. She had a life outside the kitchen, but so much…
Headliner Quality Bistro Bistro is a rather modest description for a grand installation that includes a warmly outfitted bar area with 30 seats; a cooler, plant-filled conservatory-style dining room with zinc-topped tables and plush seating; another, brighter dining room up a few steps; and an airy private dining room beyond. It’s owned by Michael Stillman,…
Hot dish, the Minnesota-specific church-supper stalwart that cooks in other parts of the country might mistake for a casserole, is no stranger to hard work. Early versions of the dish — traditionally a mix of protein, starch and vegetables held together with a creamy sauce baked until it bubbles — helped conserve meat during World…