The designer Rejina Pyo moved to London from Seoul, South Korea, in 2008 to study fashion at Central Saint Martins, under the esteemed professor Louise Wilson. Not long after, she met her husband, the chef and cookbook author Jordan Bourke — and then, much to her parents’ dismay, she never moved back home. After graduating,…
LOS ANGELES — At a table by the stained-glass window, an off-duty magician sat alone, working his way through a rare steak until, finally, it disappeared. When his dessert arrived with a small, dripping candle, I wished him a happy birthday, but he didn’t want to chat. Instead, he pulled a silver dollar from his…
Good morning. I’ve been spending a lot of time on the water lately, in a spot east of Long Island where the tide brings in cold ocean water twice a day, vodka-clear, to wash away our sins. It’s been quiet under the hot sun as red-tailed hawks patrol an empty shoreline, scaring away the terns,…
Everyone loves this recipe for huli huli chicken (above). Pair that with Melissa Clark’s perfect black and white cookies, and you’ll have a great weekend. Click the collection below for the week’s top 10 recipes.
FROST, Tex. — America is hot. Really hot. So hot that even here in a town named Frost perspiration flows. Across the sweaty landscape of America, pandas are getting Popsicles, cinnamon rolls are exploding in cars and some people, in an effort to endure the blazing sun, are riding bicycles in their underwear. New York…
Summer cooking is all about fresh vegetables. It’s the season for salads, leafy and otherwise. Nearly every offering at the produce stand qualifies. Just now, beans of every stripe are making their way to the market. From my perspective, beans ranks high on the scale of superb summer vegetables. Their flavor is as heavenly as…
I’m in the honeymoon phase of summer cooking, the golden time before I can’t even look at the six zucchini that are in permanent residence in my fridge. Right now I’m especially enamored of nectarines and peaches — for breakfast, for snacks, for dinner, for dessert. (Nectarines are in fact superior to peaches, but both…
In most renditions of bhatti da murgh (Punjabi grilled chicken), the spices are something you taste but do not feel. Ground into a powder and mixed into the marinade, they slip quietly onto your tongue, almost without warning, before bursting into a fireball of musky, tangy, smoky flavors — the more pungent, the better. This…
Good morning. Samin Nosrat has a beautiful column in The New York Times Magazine this week that sadly will be her last for at least the rest of the year, as she heads off into the world to travel, learn, eat and cook, in part so she can bring us a whole library of exciting…
Image Freds’ chicken salad.CreditDavid Malosh for The New York Times. Food Stylist: Simon Andrews. Julia Moskin’s best gazpacho.CreditLinda Xiao for The New York Times. Food Stylist: Monica Pierini. This creamy and cold Sevillian soup hits the spot on a hot summer’s day. Emulsifying tomatoes with garden vegetables and olive oil produces a smooth, airy texture…