For most of the year, I go full-on savory when roasting a chicken. The more garlic, mustard, chiles and lemon I can stuff into the cavity and rub under the skin, the happier I’ll be. Around the Jewish holidays, though, my preferences take a sugary turn. Once Rosh Hashana leaps into view, honeyed visions edge…
Good morning. I’ll tell you what I’m going to do this weekend. I’m going to read Tejal Rao’s new column about making Japanese curry in The New York Times Magazine. I’m going to read it, like, four or five times so I get some sense of the technique, and then I’m going to make her…
Don’t expect a platter of herring and bialys. But prepare to be hungry anyway at the new “Russ & Daughters: An Appetizing Story” exhibition produced by the American Jewish Historical Society at the Center for Jewish History in Manhattan. The exhibition, which is free and opens to the public on Friday, aims to teach visitors…
Burgundy is glorious. Everybody knows it. And that is a problem. Over the last 20 years, prices for Burgundy, both reds and whites, have rocketed upward as growing demand for the wines has far outrun the supply. Financial trackers might quibble as to whether Bordeaux or Burgundies are the better investments, but ordinary consumers who…
“CRACK SEED” IS less a name than an imperative. In its broadest definition, it is a category of snack, beloved in Hawaii, in which fruit — plum, peach, apricot, cherry, mango, lemon — is dried and shriveled beyond recognition, salted and sugared, simmered in a broth of sweet medicinal herbs, then served wet or left…
Good morning. It is a somber day in New York City, in Washington, D.C., and Shanksville, Penn., all across the nation, everywhere touched by the attacks of 18 years ago. I can’t help but recall, each time, how blue the sky was that day and how tightly I held my week-old child in horror at…
Sonoko Sakai opened the door to her house, set on a slope in Highland Park, in Los Angeles, and the scent of cardamom and cloves, fennel and cumin, cinnamon and ginger rushed out to greet me. On the dining table, just behind her, she had more than a dozen jars of spices set up for…
MINNEAPOLIS — Last summer, Ann Kim announced that she would open a restaurant inspired by a trip to Valle de Guadalupe, Mexico, where she had tasted handmade heirloom blue-corn tortillas that moved her to tears. The Twin Cities news media responded with reports about her intention to open a Mexican restaurant. A year later, Ms.…
Halfway through my last memoir, my editor, Susan Kamil, said, “Maybe you should just move on. This isn’t working.” I threw the phone across the room. I’d been working on the book for a couple of years, sending drafts back and forth to Susan. “I’m sorry,” she continued, “it’s good, but if you’re not willing…
Some lobsters aren’t meant for a roll. That was the case for a rare two-toned lobster that was plucked recently from the icy waters off Stonington, Me., and which scientists say is a one-in-50 million find. The lobster, split from head to tail into halves of black and orange, was found in Penobscot Bay by…