I don’t need to tell you this, but it’s extremely hot outside. It’s mid-July, and my apartment is a tiny sauna without any of the amenities that make a sauna good. I’d rather go swimming in the Gowanus Canal than stay at home braising a pot of short ribs. If you can relate and are…
Few things are as maddening or as elusive as trying to convey the character of a wine, both for the reader and the writer. Many wine authorities believe that a wine should be described as specifically as possible, breaking it down into a group of flavor and aroma components that, when all put together, describe…
Good morning. Cooking is sometimes about fantasy and today’s is that you’re going to bake black and white cookies (above) this evening, on a Monday night in the middle of July, when most people would sooner read old TV Guides at the laundromat than turn on the oven. It’s Melissa Clark who’s going to get…
Deep-fried tempura flakes, a key ingredient sprinkled on sushi rolls for crunch and known as agedama or tenkasu, Japanese for “heavenly waste,” have been linked to a series of restaurant fires in multiple states. Five of them occurred in Wisconsin, said Kara Nelson, a fire investigator in the capital, Madison, where two restaurants sustained more…
We love a warm-weather pasta dinner. Make Melissa Clark’s pasta with burst cherry tomatoes (above), one-pot pasta with ricotta and lemon, or fettuccine with zucchini. Click the collection below for more recipes.
The drink of summer 2019 complies with just about every diet, befits all age groups, can be found in grocery stores across the United States (as has been the case for decades) and won’t get you drunk — unless, of course, it will. It’s water. More specifically sparkling water, an umbrella term that encompasses club…
Here’s a game for the food-obsessed: Instead of contemplating which historical figures you’d invite to a dinner party, picture the dishes you’d serve for the meal. As in oysters Rockefeller followed by tournedos Rossini with a side of Caesar salad? Then for dessert, will it be a fruity peach Melba and vanilla ice cream drizzled…
We ask a lot of elotes, the Mexican corn covered in mayonnaise, cotija, chile powder and lime. They are the only common cob topping at cookouts beyond butter. (They’re also a great dish to bring up when someone foolishly says they hate mayo, because in elotes, this divisive condiment is both the key ingredient and…
NOTES FROM A YOUNG BLACK CHEFA MemoirBy Kwame Onwuachi with Joshua David Stein Image This rip-roaring tale of ambition is also a sobering account of racism in and out of the food industry. Despite coming “from a long line of restaurateurs” on his mother’s side of the family, Onwuachi, as a young black chef from…
Elka Gilmore, an innovative West Coast chef who helped redefine fusion cuisine in the 1990s, died on July 6 in San Francisco. She was 59. Her death, at a hospital, was confirmed by Jennie K. Curtis, her former companion. She said Ms. Gilmore had been in failing health for years after work injuries (one of…