When my wife, Ann, gave me a food tour for my birthday on my first day in Athens a few years ago, I groaned inwardly. “Oh, great, thank you!” I said. I didn’t have anything against food tours. I’d seen gaggles of food tourists in my Greenwich Village neighborhood, often clogging the sidewalk in front…
Every kitchen has at least one or two (or 10) specialty ingredients taking up space in the fridge or pantry. But if you broaden your scope, they can add layers to your cooking in new and unexpected ways. Why not stir a tablespoon of green curry into your next risotto? Sprinkle earthy turmeric into mashed…
An anchovy- and olive-laden pasta puttanesca lacks for nothing. It’s garlicky and deeply savory, and you can make it in well under 30 minutes. But adding a can of tuna gives it body and heft. Which means that, if you don’t have — or don’t like — anchovies, you can leave them out without making…
Natural wines don’t easily fit as quick recommendations. They are generally made in minute quantities, which makes specific bottles hard to find. A better way to discover the world of natural wine is through the time-honored practice of shopping by importer. Some importers specialize in natural wines, but many offer blended portfolios. (Also, seeking out…
Natural wine is healthy and pure; natural wine is wretched and horrible. It’s the future of wine; it’s the death of wine. For 15 years, natural wine has been a contentious time bomb that has divided many in the wine community, creating conflicts fought with the sort of anger that stems only from extreme defensiveness.…
Nowadays, people are obsessed with living a healthier lifestyle. This includes incorporating regular exercising as well as following a healthy balanced diet. One of the diets that are increasing in popularity, is the keto (ketogenic) diet. It’s basically a high-fat, low-carbohydrate diet similar to the Atkins diet. A reduction in carbohydrates puts the body into…
In “One Good Meal,” we ask cooking-inclined creative people to share the story behind a favorite dish they actually make and eat at home on a regular basis — and not just when they’re trying to impress. Pierre-Alexis Delaplace can still remember the anticipation: He’d be on holiday, having decamped from Paris to his grandmother’s…
If cooking three meals a day has begun to wear on you, my mother has a suggestion: Take whatever you whipped up for dinner, and stick it between two pieces of bread for lunch the next day. Of course, this is obvious with things like steak, chicken or roasted salmon. But, when I was growing…
Good morning. I find it’s the condiments keeping me humming along in the kitchen these days, shortcuts to complexity, a way to bolster flavor with stuff from a jar. I wrote about them for The Times this week in an ode to chile crisp, a Sichuanese concoction that marries fire to texture with incredible results.…
Luke Ackroyd wandered his family’s backyard Sunday morning, surveying an expanding vegetable garden. Before him were rising arugula sprouts and the stiff green spikes of young onion plants. A nurse anesthetist, Ackroyd was due on Monday to start a four-day shift on an airway team at Boston Medical Center, a 514-bed hospital and trauma center…