Good morning. My meat consumption’s dropping, I’ve noticed. Mostly this is because I’ve been serving less of it. Sometimes I don’t serve it at all, which those who know me well regard with some suspicion, even alarm. I’ve generally been the guy who orders a veal Parm to accompany the steak. I think the proper…
When I was a child in India, we were the first family on our street to get a television: a huge black and white affair. Occasionally, we’d have neighbors and friends round to watch Bollywood movies filmed in Shimla, the Himalayan city that was once the summer capital of India. With its stunning colonial architecture,…
When Alexis Grafakos moved to a small town in western New York in 2013, she couldn’t find empanada dough anywhere. One day while shopping in Geneseo at her local supermarket, Wegmans, Ms. Grafakos mentioned to the staff how she wished she could buy some of the ingredients for her Caribbean dishes that she could find…
Good morning. I write from Martha’s Vineyard, in Massachusetts, where I’m with my colleague Carolyn Ryan to visit with colleagues at the Vineyard Gazette and address friends new and old at the Martha’s Vineyard Wine and Food Festival. (Missed the Derby, sadly, but was excited to learn they’re moving toward catch-and-release competition.) It’s beautiful here,…
The alt-meat industry has created quite a sizzle, promising delicious burgers, steaks and even sushi that is grown from animal cells in the lab. But most cellular agriculture still looks like mush. The manufacturing process — which starts with animal muscle and fat grown from stem cells in petri dishes — is fine for making…
This weekend, make peanut butter-miso cookies (above), citrus-glazed pork chops, fluffy Cheddar biscuits or any of the new recipes in the collection below.
Hi and welcome to Five Weeknight Dishes. Some personal news: After months of languishing on a wait list, I have finally been able to join an elite bean-delivery club — elite not because membership is carefully controlled or restricted, but because, as I understand it, there are only so many spots, and pounds of beans.…
Good morning. Diwali, the Indian festival of lights, is celebrated on Sunday. Technically a Hindu celebration of the triumph of good over evil, it is has become something of a cultural event in America, as Priya Krishna reported in The Times this week. “It’s a symbolic holiday that unites us as a diaspora,” Representative Raja…
Pajeon, those crisp-edged, scallion-filled Korean pancakes, are delectable in any weather. But it’s on rainy, blustery days, when the skies seem bleak and the air feels damp, that the chef Sohui Kim craves them the most. Ms. Kim, an owner of Insa and The Good Fork restaurants in Brooklyn, told me this as she was…
Sakib, a restaurant in Williamsburg, Brooklyn, looks like the sort of place you would pop into for a takeout order of freshly shaved shawarma piled over yellow rice. But if you did that, you wouldn’t get to taste the assortment of dips, the crisp and meaty kibbe and the trays of puffy pies shaped like…