Should you have any thought of creating an apple orchard and making craft cider to sell, your first year’s efforts are likely to run $27,755. That’s what Andy Brennan, who co-owns Aaron Burr Cider in Wurtsboro, N.Y., calculated in his biographical book on the subject. What’s most interesting about this very readable volume is how…
Good morning. I had a funny conversation with Melissa Clark and Julia Moskin last week, about weeknight cooking. Melissa was going on merrily about how she gathers her family around her after work, listens to music, drinks wine, cuts up a bunch of vegetables and roasts them, has dinner on the table with a big…
Cinnamon apple quick bread with apple cider glaze (above) is one of many delicious apple desserts you can tackle this weekend. Try a crumble or a crisp, bake them in a pie or on their own, or get the kids in the kitchen to help with the candied version.
Last July, at the beginning of Couture Week in Paris, the fashion designer Julie de Libran — fresh off an acclaimed five-year tenure as the artistic director of the legendary French brand Sonia Rykiel — debuted her own namesake line. She presented the first collection, which consists of 21 dresses that are available to order…
I had polenta on the brain the other day. The image in my mind’s eye was bright and sunny, and so was my mood. That polenta should be my idea of comfort food is perhaps a bit odd. I never had it as a child, so it’s not about nostalgia. But polenta, when cooked properly,…
In the early 1990s, a young Australian chef named Bill Granger had a bright idea: Why not spread avocado on toast? Nearly three decades after that successful experiment, the long and sometimes bizarre history of the avocado has reached a new and potentially controversial turning point — albeit without the Instagram potential of avocado toast.…
[Sign up here to receive the Five Weeknight Dishes newsletter in your inbox every Friday.] Here are five dishes for the week: ImageCreditRyan Liebe for The New York Times. Food Stylist: Barrett Washburne. 1. Linguine With Clam Sauce My only goal here is to make sure you know how good pasta with clam sauce is…
Good morning. I love these fall mornings, not really cold where I stay but not summer-warm either, the air crisper than it was a few weeks ago, before the equinox. On weekends, in particular, more than at any other time of the year, I just want to get outside and cook: barbecued lamb for afternoon…
On Mother’s Day, I lay sprawled across a bed on the top floor of a riad in the middle of a medina in Morocco, trying desperately to remember where I’d woken up that morning. I couldn’t recall the room or the building where I’d been less than 12 hours earlier, but more distressingly, I couldn’t…
McDonald’s will offer a plant-based burger made by Beyond Meat at some of its locations in Canada, the fast-food giant said on Thursday, marking the company’s first foray into the growing market for meat alternatives in North America. For now, however, the rollout of the “P.L.T.” — plant, lettuce and tomato — is just a…