A line of first-rate Spanish broths (chicken, fish and vegetable for soups and stews, and more focused mixtures meant for paella, specifically seafood paella) is now available. There’s even one for black, squid ink paella. These broths, made in Barcelona, are free of additives and preservatives and deliver good flavor. For paella, I might simmer…
Sofia Hellsten is Swedish, but, having lived in Japan, she’s devoted to Japanese food and dining. Her new book explores the simple everyday meals she craves, especially when not in Japan. They’re the sort of nourishing, comforting plates that are easily made and frequently feature vegetables. They’re also enjoyable to serve one or two but…
There’s nothing new about buckwheat, a seed (not really a grain) that’s most comfortable growing in cooler and high-altitude climates worldwide. But the form in which Emily Griffith is selling them is innovative. While living in Australia, she discovered sprouted buckwheat and created Lil Bucks, a company to make and sell the crunchy, earthy-tasting seeds.…
Like a number of other chefs and restaurants, Dan Barber, the chef and an owner of Blue Hill in Manhattan, and Blue Hill at Stone Barns in Westchester County, is assembling market boxes for pickup. Each will contain ingredients and cooking instructions for a dish that will serve two to four people. Though the ingredients…
You need a drink, but you — not some mixologist — are in charge. Though professionals prefer little metal measuring containers, this set of one-and-a-half ounce glass ones, with markings for a half-ounce and an ounce, is very easy to use. And having several means that you can combine multiple spirits without rinsing in between.…
At this moment, as you’re holed up at home, the best canned tomatoes are the ones you’ll grab from your cabinet to make dinner. A 28-ounce can of whole, peeled tomatoes is one of the most versatile players in the cupboard. Canned tomatoes deliver velvety, bright pasta sauce in the dead of winter and perk…
Are you ready for another bean dish? I sure am, which is a good thing considering how many kinds of beans I have on hand. (I’m not hoarding; I’m just extremely well stocked.) Over the weekend, I put a couple of cans of beans to work in a quick vegetarian skillet chili. Like every recipe…
Good morning. Took a drive with a kid and a dog on Sunday morning, out to where the people drop away and the oystercatchers skim the shoreline, to where it’s quiet but for wind through the spartina, and the slap of the bay against the peat. We walked in companionable silence. I thought about how…
Tim McGreevy has worked in the bean business for more than 30 years. But when he scanned the bean aisles at a grocery store in Pullman, Wash., on Sunday, he saw something he had never seen before: empty shelves. “In one sense, this is like my best dream,” said Mr. McGreevy, who runs a trade…
We know you’re spending a lot of time in the kitchen and possibly needing to get more creative with your pantry staples. Have you run into trouble finding a substitution for a recipe? Or maybe you’re looking for inspiration for how to use an ingredient or transform leftovers into a new meal. Our NYT Cooking…