One of necessities of infrequent grocery shopping is keeping a handle on what I’ve already got in the fridge, where real estate is limited. Over the weekend, I purged, and among the jars of half-eaten condiments were three containers of kimchi. It was obviously time to make kimchi soup. The dish I made was a…
Cooking is a balm, and in this especially difficult time, it can keep us safe. With that in mind, we’ve made many more recipes than usual free for the using, even if you haven’t yet subscribed to NYT Cooking, and we’ve written articles to guide you, in finding recipes and in the act of cooking…
In recent weeks, foods of all kinds have flown off the shelves at grocery stores as Americans stocked up to weather the coronavirus pandemic. But sales of “comfort foods” like potato chips, pretzels, pancake mix and cookies have seen a particularly dramatic surge. That may not be surprising: They are cheap, satisfying and shelf stable.…
Over the last three weeks or so, I’ve been fielding a lot of Q.C.Q. (Quarantine Cooking Questions), and while I am working overtime on “social media” trying to answer them, I thought it would also be useful to start using this column to answer the most frequently asked. So, here goes: Yes, you can use…
As anyone who has packed some for a picnic can attest, fried chicken travels well. So it’s an excellent choice for takeout and delivery. Across the city, you can find fried chicken everywhere from chains to high-end restaurants. The majority are American, especially Southern-style, but there are also dishes from South Korean, Japanese and European…
I had high ambitions for my time in lockdown. Finally, with no restaurants to check out and no one to check them out with, I would have my nights to myself. I was going to watch all of “Berlin Alexanderplatz,” and “The Sopranos” and “Parks and Recreation,” for starters. Proust and I would resume our…
Once upon a time, in the mid-1800s, a New Yorker named Eliza Duane put pen to paper to record her most beloved recipes. A Jenny Lind bread, named after the celebrated Swedish opera singer, calls for “a lump of butter the size of an egg.” A fruit cake calls for the yolks of 30 eggs,…
Many prepared cocktail concoctions are shortcuts that shortchange the drink. Not these new frozen Cocktail Cubes. They’re made from straightforward organic ingredients that have been mixed and formed into the cubes to make fine classic cocktails like old-fashioneds, margaritas, bee’s knees and cosmopolitans, among others. Drop one, or two, into a shaker, add two ounces…
Paul Neuman, a caterer based in Long Island City, Queens, has started contactless delivery of prepared foods to locations in Manhattan, Brooklyn, Queens, Long Island and the Hamptons. The food is hearty and homestyle, and easy to reheat. Most of the items serve two and can be refrigerated for a few days or even frozen.…
Mashed potatoes are right up there in the comfort food hall of fame. And none can measure up to pommes purées, the legacy of the chef Joël Robuchon, who died in 2018. They’re served at L’Atelier de Joël Robuchon in New York (and elsewhere around the world), but the restaurant is closed for the pandemic…