Good morning. Welcome to fall. I’m delighted to introduce you today to a new contributor to The New York Times and NYT Cooking, J. Kenji López-Alt. Kenji’s a mad scientist chef and home cook and restaurateur who has for years championed a style of developing recipes that is rooted in testing, testing and yet more…
With a toddler at home, I look for any way I can to save time during meal prep. When I boil eggs, I boil a dozen at a time, storing whatever we don’t immediately eat in the refrigerator. By using a slotted spoon to remove eggs from the pot at different times, I can catch…
Carl Ruiz, a television celebrity chef and restaurateur, has died, his Manhattan restaurant La Cubana said on social media on Sunday. He was 44. Mr. Ruiz made frequent appearances on the Food Network as a competitive chef and celebrity judge. He opened restaurants around the world, his most recent being La Cubana, which opened in…
Good morning. A lot of my time these days is spent getting ready for The New York Times Food Festival, which kicks off in New York City the first weekend in October. We’ve got a lot of exciting events planned, from onstage conversations with people like Alex Wagner and Sam Kass talking politics at the…
Don’t let that slow cooker languish in a cabinet. Make chicken tortellini tomato soup (above), BBQ pulled pork, white bean-Parmesan soup or any of the recipes in the collection below.
The Impossible Whopper sold at Burger King — with the tagline “100% Whopper, 0% beef” — looks just like a juicy beef burger. It is made of 21 ingredients, according to its website, including genetically modified soy protein concentrate, coconut oil, sunflower oil and other items most people have never heard of, such as cultured…
It was a long, hot summer, like most in the San Joaquin Valley. The pistachio trees planted in orderly rows — and the growers who nurture them — are accustomed to harsh conditions. With their deep roots and tough, gnarly branches, pistachio trees are hardy, tolerant of salty soils and brutal heat waves. Some can…
MITZPE RAMON, Israel — In the Negev Desert, the sun beats down on a parched landscape of brown, undulating hills. But on a parcel of land here in southern Israel, trees grow in green rows, and fat bunches of grapes dangle amid lush leaves. This is not a desert apparition. It is a research vineyard,…
A gigantic steel cylinder shines in the afternoon sun outside The Plant, a 93,500-square-foot “living food laboratory” here. To the untrained eye, it looks like a space rocket. But it’s not. It’s an anaerobic digester. Bubbly Dynamics, the organization that nine years ago converted this former meatpacking facility into a hub for local food businesses,…
At an insect farm in Cape Town, the bugs are hungry. More than 8 billion flies being raised in South Africa by the start-up company AgriProtein gobble 250 metric tons of food and farm waste, like corn stalks, potato peelings and damaged vegetables, every day. “There’s actually no such thing as waste. It’s just stuff…