New Year’s resolutions aside, January is actually a terrible month to try to eat more healthfully. For one thing, there’s not a lot of tempting fresh produce in the market, inspiring a cook to make stunning salads. Then, there’s the icy, gray-skied weather that quite naturally makes a body crave carb-heavy, cozy fare, preferably smothered…
Hello you, hello 2020, and welcome to Five Weeknight Dishes. We can now get back to blessedly normal cooking, not event cooking, or showstopping cooking, or let-me-just-feed-all-these-people-in-my-home cooking. It’s also a prime opportunity to establish a new normal, which is where Melissa Clark comes in. Her latest column, “The Meat-Lover’s Guide to Eating Less Meat,”…
I manage to have a pretty good diet throughout the year, eating lots of fresh vegetables and fruit, with moderate (mostly) wine consumption. But from late November until the last gasp at the end of the December, we all are bombarded with richness and excess at every turn. Who can resist? Once the new year…
On a recent Tuesday, the cafeteria at KairosPDX charter school in Portland, Ore., was buzzing as students lined up to taste two freshly made butternut squash recipes. On one side of the table was roasted butternut squash. On the other side, a creamy butternut squash soup. “This one is the best,” said Mari, a fifth…
They’re ignored by much of the world, the withered, papery husks sloughed off the fruit of the coffee tree and discarded in favor of the precious beans. But in Yemen, the husks are treasured, steeped in boiling water with cardamom and ginger to make qishr, a brew that, half a millennium ago, Sufi dervishes drank…
In Paris’s modish Marais, on a narrow street off the Rue Vieille du Temple, sits a grand 17th-century building that last housed a quincaillerie, or hardware store. It is here that the Tokyo-based architect, designer, restaurateur and chef Shinichiro Ogata has set his newest project — Ogata Paris, a multistory complex opening next week and…
Garbage is inevitable in the restaurant and bar business. Kitchen employees toss onion skins and meat fat into the wastebasket almost instinctively. Once-used plastic wrap and slips guarding the linens find their way into black bags for trash-day pickup. Plastic bags are ordered by the bundle and then often discarded after customers use them to…
Good morning. Happy new year. How’s the cabeza? Today’s reading is from Kingsley Amis’s “Lucky Jim,” the true Gospel of hangover literature: Dixon was alive again. Consciousness was upon him before he could get out of the way; not for him the slow, gracious wandering from the halls of sleep, but a summary, forcible ejection.…
Rusana Sayadyan threw down a ball of dough the size of a tangerine and rolled it out into a big, floppy disc, lifting the edges to spin it around. Thirteen years ago, she was an apprentice at a bakery in Armenia, learning to make jingalov hats — the football-shaped flatbreads stuffed with a dozen varieties…
For all of my adult life, I’ve reveled in rare rib-eye steaks and oozing Camembert. I won’t let go of my drumstick until I’ve gnawed off every bit of cartilage and golden skin, and it’s best to not even talk about bacon so crisp that it won’t bend for that first porky bite. Yet over…