We know it’s a bit odd to ascribe an emotion to a dish, but chicken teriyaki is happy. It’s iconically salty-sweet, shiny and glossy, with the most tender cut of chicken (boneless, skinless thighs) made even more succulent. This five-star recipe from Sujan Shrestha, adapted by John T. Edge, is particularly bright and cheerful, the…
I shower and wash my face with La Roche-Posay Toleriane Dermo Milky Cleanser. I like to use body washes that I bring back from my travels to remind me of those trips: I have this Kokum Almond Cleansing Shower Oil that I got on a trip to India that smells so good. Because I dye…
Whether you know it as Japanese kakigori, Korean patbingsu, Hawaiian shave ice, Italian granita, Indian ice gola or the American snow cone, a mound of shaved ice drenched in syrup and served on a hot day is a near-universal delight. “It’s like the dumpling of the dessert world,” says Maya Erickson, 32, the pastry chef…
LAST SPRING, THE British baker Sarah Hardy happened upon a painting by the late Colombian artist Fernando Botero, “Feliz Cumpleaños” (1971), depicting a cluttered dessert table piled with unevenly glazed éclairs, half-peeled fruit and, at the center, a frilly cream-colored layer cake topped with a grand dome. A few weeks later, Hardy, 31, of the…
William Post, a businessman who was credited with a significant role in inventing Pop-Tarts, a classic American snack and cultural touchstone with an enticing sweetness and simplicity, died on Saturday in Grand Rapids, Mich. He was 96. His son, Dan Post, said he died of heart failure in a senior living community. Mr. Post led…
Despite my best intentions, most of the roasted cauliflower I cook doesn’t make it past the sheet pan. I always start out with a loftier goal, turning those sweet, caramelized florets into soup, or stuffing them into a pita, shawarma style — or, at the very least, putting them on a plate and maybe garnishing…
Happy Valentine’s Day to all who celebrate! I do, enthusiastically. I’ll take any excuse to bring out oysters, Champagne and chocolate on the same evening. We observe the day at home, with a dinner that’s easy to throw together on a weeknight yet still feels exceptional. Like spaghetti carbonara. It’s not hard to make, but…
Whenever I talked to David Bouley, the exacting, pioneering American chef who died on Monday at age 70, out would pour a torrent of ideas, beliefs, theories, nutritional research, probiotic preservation methods, ethnographic histories and plans for harnessing all this knowledge to improve health and save lives through restaurants. There may exist people who could…
As 2023 gave way to 2024, the weather snapped, and I was suddenly drawn to very particular kinds of food: comforting, restoring, reassuring. As I leafed through Najmieh Batmanglij’s wonderful book “Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies,” it was her khoreshes — delicate, refined braises — that were clearly calling,…
David Bouley, the American chef who first translated French nouvelle cuisine into the New American style that shaped modern high-end cooking, died on Monday at his home in Kent, Conn. He was 70. The death, from a heart attack, was confirmed by his wife, Nicole Bartelme. Mr. Bouley’s simple but sleek cuisine made a grand…