There are times when I want my food to be extra festive – during the holidays – when everything else in the world is sparkly and glistening, or when the Cannes Film Festival (the epitome of glam and glitz) is coming up, these are the times when I think: Why shouldn’t I make food matching…
Jake Springfield considers himself a pretty average home cook. A New Orleans cinematographer who works on commercials, he’s the not the kind of guy who dabbles in homemade charcuterie or cultivates his own sourdough starter. He isn’t inclined to cook offal, and he has never even fermented a pickle. Yet when he has a few…
My introduction to caponata, when I was a teenager, was a supermarket version from a shelf somewhere near the tinned sardines and anchovies. It came in a distinctive disc-shaped glass jar, about 4 inches in diameter and an inch deep. The clamped-on lid was imprinted with an ornate logo, and somewhere it said “product of…
For thousands of years, cultures around the world have revered the sweet aroma of frankincense. In Ancient Egypt, embalmers stuffed it inside the bodies and tombs of pharaohs and queens and its ashes were ground into eyeliner. Religious texts say rabbis burned it as offerings in Jerusalem’s temples, the three biblical Magi gifted it to…
Hello and welcome to Five Weeknight Dishes, where we are always about simple cooking, but especially so this week. The holiday has passed, the days are getting hot, school is off, work is somehow still on — sometimes you just need dinner to be easier than easy, the culinary equivalent of screwing the cap off…
It’s not always easy to love New York City in the summer. The heat waves aren’t much of a reprieve from bitter winters and rainy springs. But it’s finally rooftop bar season, and there’s no better way to see the city skyline. You may have to wait in a line or two. Your drink is…
A drape of waxy leaves, a drip of vines: You have arrived at another latitude. Palms lean protectively, ready to offer shade, but none is needed here indoors at Teranga in East Harlem, one of the city’s loveliest spaces in which to graze, lounge and resist the levies of life. There is no formality. You…
Good morning. I’ll be on the road this weekend, driving north toward black flies and shooting stars. There’ll be yeasted doughnuts along the way, a lobster roll, an egg-and-white-cheese on an English muffin, a tub of poutine, ice-cold Cokes, lots of water, rinse and repeat into the depths of New England. I’ve got a three-ton…
At the age of 16, my mother spent hours waiting in bread lines in communist Poland, biting at her nails. The year was 1972. The line was mostly women. Their bellies rattled with hunger, anticipation of food burning in their throats. My mother has said that waiting in a bread line was not much different…
In the 10 states where consumers can collect a nickel or dime when they return an empty bottle or can, recycling rates for those containers are often significantly higher.CreditCreditVideo by Chang W. Lee They have pledged to help fix U.S. recycling, but for decades the companies have fought against “bottle bills,” which result in more…