I am a person who loves to compartmentalize. I like to keep TVs out of bars, buildings away from beaches and sweet flavors away from savory food. I’m not opposed to a pinch of brown sugar in a rub or a drizzle of honey in dressing for balance, but I generally avoid ingredients like sweet…
Good morning. There are blue crabs running in the creeks near where I stay, fat and lively as they pinch the chicken backs we use as bait, swift and angry when they’re pinned by the net, drawn to the surface, banged down into the compound bucket, transformed from wildness, ready for the pot. So steamed…
It may be a bit early, but we’re dreaming of brisk evenings and apple cider. Join us in setting up our menus with recipes for apple skillet cake with salted caramel frosting (above), roast chicken with maple butter and all the recipes in the collection below.
ImageThe new store Stranger Wines in Williamsburg, Brooklyn.CreditJulia Gillard A New (Natural) Neighborhood Wine Store It was one night around two years ago when Dennis “DJ” McNany — who formerly ran the Williamsburg, Brooklyn, wine institution Uva — went down to the neighborhood restaurant Marlow & Sons, where he saw its owner, his friend Andrew…
Given the choice, I’d rather be in New Mexico at this time of year. It’s harvest time for green chiles, and, across the state, the air is filled with the exhilarating aroma of roasting peppers. Green chile plays a major role in New Mexican cuisine year-round, but the freshly roasted chiles of early fall are…
Hi and welcome to Five Weeknight Dishes. I’m back from vacation! It wasn’t exactly weeknight cooking, but I was cooking pretty fast and fuss-free, because who wants to pull out the mandoline at an Airbnb after a day of lazing around at the beach. (And, in fact, that wasn’t an option: My Airbnb didn’t even…
The best part of a steaming pot of mussels just might be the broth. Garlic-flecked, wine-drenched and suffused with salty brine, it can be so good that sometimes I’ll forget about the mussels themselves. Instead, I’ll focus on mopping up the entire pool of liquid with whatever is in reach — chunks of bread, French…
At first, Matthew Frey thought someone was messing with him. He had been fielding calls from friends and family since The New York Times reported on his discovery: a tomato plant with a single red fruit that he had found growing atop a piling in the East River while he paddled his kayak near the…
Good morning. You miss me? I’ve been two weeks off the grid in Carhartts and XtraTufs, stained fishing shirts and a ragged ball cap, cutting firewood in the forest for the cookstove, collecting water, fishing hard for striped bass off the rocks. These were plentiful, thick-shouldered, ocean-run fish that struck my lures with vicious force,…
Two years ago, Paul Eng decided to confront a reality he had been facing most of his life: He was the heir to a tofu tradition who had no idea how to make tofu. Mr. Eng’s grandfather learned the trade in the 1930s from fellow immigrants shortly after he arrived in Chinatown. He went on…