This Knife Cuts Vegetables and More

An 8-inch chef’s knife, a couple of paring knives and a bread knife have long been the basic wardrobe for everyday and special-occasion cooking. But several years ago I added a nakiri, the Japanese rectangular-blade knife designed for cutting vegetables. I have found many other uses for it. Nakiris have become widely available now, in…

How to Boil the Perfect Egg

As a mostly stay-at-home dad responsible for all the meals in our household, I depend on a supply of boiled eggs in the refrigerator — ready to be added to soups, salads, stews, sandwiches, stir-fries and tacos — as an essential part of my planning. Years ago, in an effort to answer a perennial question…

These Are the Best Boiled Eggs

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…

What to Do With Boiled Eggs

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…

How To Win School Lunch

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…

The Future of Wine: Very, Very Dry

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,…