Put Some Greens on It

“Put an egg on it” is still riding its culinary moment: A fried or poached egg draped on top of a dish is a reliable shortcut to making it richer, more filling and more mouthwatering on Instagram (that eye-catching and borderline rude runny yolk). But have you ever put a salad on it? This is…

A Summer Soup for Gazpacho Lovers

Good tomatoes are finally here. Those of us who endure the long wait for sweet, ripe summer tomatoes are beginning to reap dividends, even if the very best ones won’t arrive until August or September. Whether you’re in the garden, observing hard green fruits at last turning color, or at the market, seeing flats of…

This Is the Tart of the Summer

Good morning. Dorie Greenspan’s back! She’s been off skylarking around Paris, working on books, being fantastic, but now she’s returned to the pages of The Times with a perfect recipe for your weekend kitchen workshop, a tumbly-jumbly strawberry tart (above). As she wrote in a column for us, it’s a treat she’s been making every…

Dean & DeLuca Closes Stores as Debts Pile Up

Dean & DeLuca, the luxury food chain, began life in 1977 as a downtown Manhattan destination for mascarpone, balsamic vinegar, radicchio and other specialties most Americans had never heard of, much less tasted. Based on the reputation built by the store’s founders, Giorgio DeLuca and Joel Dean, who curated fine food at their airy shop…

Sous Vide Is Awesome

Good morning. One of the great things about reporting on food trends is that they work like pendulums, swinging from favor to disfavor and back. The forces that move them are taste and expense. Take sous-vide machines, which some call immersion circulators. They heat water to a particular temperature and keep it there, allowing a…