Bacon and Cheddar Together
This weekend, make Melissa Clark’s corn, bacon and Cheddar pie with pickled jalapeños (above), Alison Roman’s blueberry cornmeal shortbread tart or any of the top recipes of the week in the collection below.
The Best and Easiest Vacation Meal
Out east on Long Island, where I’m spending a little down time, there’s no shortage of fishmongers. You can find a few in nearly every town. Interestingly, on the North Fork, fish shops limit their stock to local catches and shellfish. On the South Fork, in the Hamptons, most shops catering to summer tourists take…
The Fruit Yotam Ottolenghi Longs to Cook With
LONDON — “Although I could not quite say that figs are my favorite fruit,” wrote the food writer Jane Grigson, “they are the fruit I most long for, that I have never had enough of.” Grigson, who died in 1990, found the climate of her native 20th-century Britain, which allowed fig trees to grow but without…
Vacation Must-Cooks
I got an email from a reader named Julia that read, “Dear Emily, I am going away on vacation next week and I have a fantasy that my relaxation will include not being asked ‘What are we doing for dinner?’ every night. So I have a fantasy that I will meal-plan the week.” Julia, I…
Momofuku’s Secret Sauce: A 30-Year-Old C.E.O.
Bar Wayo, the latest restaurant from David Chang’s Momofuku Group, sits at the edge of Pier 17 at South Street Seaport in Manhattan, with windows looking out at the East River. The name derives from “wayo secchu” — the blending of Japanese and Western styles — and on a recent Friday afternoon, a few weeks…
Tangy, Bright and So Very Light
Soft, silky rice noodles are a textural delight, with a lively springiness that has them practically bouncing in your mouth, yet yielding completely when you bite down. Gentle in nature, they happily absorb the flavors of all manner of vegetables, herbs and seasonings, making them a versatile foundation for savory salads. Here, the noodles are…
Weekend Plan: Scorpion Bowls!
Good morning. It’s been a long time since I had a scorpion bowl, but when I did I had more than one and years later I still store my keys in the little stainless dish that held the dumplings I ate between the drinks and the next morning found in the pocket of the “Say…
Small Miracles, Wrapped in Pancakes, at Let’s Makan
Sometimes a single dish justifies a restaurant’s existence. At Let’s Makan in Chinatown, it’s a snack: apam balik, a pancake that on the streets of Malaysia might be thick and porous or, as served here, dosa-thin, tender at the heart and so crisp at the edges that it stops just short of shattering. A batter…
How a Teeny-Weeny Chef Became a Great Big Star
LOS ANGELES — The chef stands only six inches tall, like an enchanted ball of moss sprung to life. Made of wood, foam latex and metal, he preps vegetables, simmers sauces and bakes pies the size of bottle caps, all while chattering in a lispy singsong that is mostly incomprehensible. As the title character of…
From Wild Blueberries and Maine Terroir, Fine Sparkling Wine
APPLETON, Me. — Unless you have trained eyes, you could drive the narrow roads winding through the heart of coastal Maine’s wild-blueberry country and never realize you were surrounded by acres of blueberry vines. They slither along close to the ground, the narrow leaves as green as grass. A field of wild- blueberry vines resembles…