Good morning. How are you doing? These are unsettling, anxiety-producing times, all over the world. We’re worried — about those we love and about ourselves, about the economy and politics and health of our nation and the ones at and beyond our borders. We’re freaked out about the person shuffling in line at the bank,…
David Chang, the bad-boy chef behind the Momofuku empire, isn’t exactly the guy you would think of when it comes to baby food. But there he is in Season 2 of “Ugly Delicious,” one of his Netflix series, applying his immersion blender to a rainbow of fruits and veggies and then subjecting a 9-month-old baby…
Parmesan broth is proof that one cook’s scraps are a better cook’s liquid gold. With just some basic aromatics and cheese rinds that may have otherwise been destined for the trash, you can have a bombastic base for soups, and a flavor infusion for braised vegetables, grains and beans. Cooking with Parmesan broth is an…
“I fell madly in love with Mexico City,” says the Los Angeles-based chef and stylist Gina Correll Aglietti of the 2010 trip on which she met one of her business partners, Yola Jimenez. “We had one of those really long Contramar lunches, like four hours,” says Jimenez, referring to a meal they shared at the…
Alexander Smalls, who introduced New Yorkers to Afro-Asian-American cuisine when he opened the Cecil in 2013, has always loved Sunday. “I give myself permission to do anything and everything and nothing,” he said. Cooking is a second act for Mr. Smalls. Before he opened Café Beulah, his first restaurant, which featured South Carolina Lowcountry fare,…
Restaurants across America are scrambling to respond to fast-moving developments as the coronavirus spreads. In New York State, bars and restaurants learned Thursday that they would have to cut the number of customers they serve by half starting Friday, to provide more room between tables, under an order from Gov. Andrew M. Cuomo. Tom Douglas,…
This month we’re going to try something different. Ordinarily for Wine School, I select a particular sort of wine and recommend a few bottles to drink. Instead, I’m going to assign a food, roast chicken. Your job is pick the wines to drink with it. More specifically, choose one, two or three different wines to…
The first question many people will ask about a wine is, “What does it taste like?” Rarely does anybody ask, “How does it feel?” Yet body, density, weight and texture, often combined in the inelegant term ”mouthfeel,” are essential parts of the wine-drinking experience, though often ignored in discussions about it. I have long been…
Rossy Alarcón hadn’t planned on turning her encebollado recipe into a restaurant, but it was too good not to. The soup can be found all over coastal Ecuador, where she and her husband, Ruben González, grew up. It’s sold from trucks and carts on the street, beloved in part as a hangover cure. Her broth…
It’s not exactly what you want to think about when you’re sipping your morning coffee or waiting for your favorite pour over. But a potential solution to one of the biggest threats of coffee production has been found in the bright orange excrement of a voracious gastropod called the Asian trampsnail. It turns out that…