Sammi trailed a spoon through a bowl of hot cereal at the kitchen counter. At 5, she was eating oat bran with hemp milk, for the protein. She stared into the bowl, drawing lines in it as the cereal got colder and the hour grew later. I kissed her duck-fluff hair and murmured, “have another…
Welcome to the week. Your next newsletter will come from the golden pen of Melissa Clark on Wednesday; Sam will be back after Labor Day. While I still have the floor, I’m going to talk about one of the world’s great recipe genres: chicken and rice cooked together. I love it in all the forms…
IS UBIQUITY A CRIME? In food as in fashion, both fields with a historical hierarchy of high and low, proliferation is often equated with degradation: The more popular and widespread an idea, the less valued it is. The increasingly rapid dissemination of images and experiences in our modern age has made originality the most fragile…
“We’re becoming nesting lesbians,” Erika Nakamura half-joked, smiling at her wife, Jocelyn Guest, across the kitchen counter of a friend’s weekend home in Hudson, N.Y. “We prefer to socialize at home, so we’re like, ‘Come to the country!’” It’s not exactly a hard sell: Nakamura and Guest, 39 and 35 respectively, are a team of…
Hello again! Still here, still trying to fill Sam’s sneakers. (Or tennis shoes? This map of regional terms resurfaced last week, and I’m still processing.) Neither of us likes food writing that burbles on about how cooking is love, but here’s a fact: There are some things you do for people in the kitchen that…
For one brief and mostly glorious moment in 2013, my son, Joshua, and I had a cookie business. We had a kitchen that was as compact as a toy boat’s galley and a shop the size of a capsule hotel room. But the store’s design was beautiful — thank you, Joshua Greenspan — and just…
Maple syrup dominates when it comes to pancake toppings, but the sap of other trees like birch and walnut can also be tapped. New Leaf Tree Syrups, a brand under the company the Forest Farmers, located in Mount Lyon, N.Y., and Marshfield, Vt., now bottles woodsy, organic American beech syrup; viscous and fruity sweet birch…
The hit podcast “Serial” was the audio investigation that launched a thousand true-crime dramas, inspiring podcasters across the country to attempt ambitious reporting projects with gritty subject matter. There were “Dirty John” and “Hollywood & Crime,” “Death in Ice Valley” and “Atlanta Monster.” And then there was “The Sauce.” That three-episode “investigative podcast” was released…
LONDON — Just before lunch on a recent Monday, Jamie Oliver wrapped an apron around his dad bod and started mashing mint and broad beans with a mortar and pestle, which has long been his favorite kitchen tool. That adorable mop of hair he had 20 years ago when he slid down a banister and…
Lately I have fallen under the spell of an East Village restaurant called Foxface. The cooking there is hard to pin down, geographically. Stopping in a few weeks ago, I ate Low Countryish wild red shrimp on grits, with sweet corn off the cob and a potent saffron-lobster sauce. More recently, I had skinless pork…