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…
The pantry is all well and good for laying in nonperishables. But what about your freezer? Whether it’s a tiny top-of-the-fridge box in your kitchen, or a commodious separate chest freezer in the garage, organizing and stocking it wisely is the key to keeping the greatest variety of ingredients on hand. The first step, though,…
Welcome to the T List, a newsletter from the editors of T Magazine. Each week, we’re sharing things we’re eating, wearing, listening to or coveting now. Sign up here to find us in your inbox every Wednesday. You can always reach us at tlist@nytimes.com. Try This Run a Bath That Feels Like a Spa Treatment…
HONG KONG — What began as a classic Lunar New Year celebration ended with nearly a dozen members of a family sickened and a city of 7 million on edge. Nineteen members of an extended family gathered in January for hot pot — a traditional Chinese meal in which diners dip raw meat, seafood and…
When I heard the name Floyd Cardoz, my mind always went straight to watermelon curry. Yours probably did, too, if you went to Tabla, the restaurant off Madison Square Park where he was the chef (and an owner, with Danny Meyer) from its opening in 1998 until the end of 2010. Of all the dishes…
“Small things count,” read a headline in the tiny, insistent pamphlet published by the National War Garden Commission in 1919. The pitch made gardening a civic duty. And though the illustrations were cute, the text was urgent: “Prevention of widespread starvation is the peacetime obligation of the United States. … The War Garden of 1918…
Floyd Cardoz, an international restaurateur and the first chef to bring the sweep and balance of his native Indian cooking to fine dining in the United States, died on Tuesday at Mountainside Hospital in Montclair, N.J. He was 59. The cause was the coronavirus, his family said. Mr. Cardoz was the first chef born and…