Good morning. We were out on the water last weekend, chasing striped bass in the Lower Bay south of the Verrazzano-Narrows Bridge; along Midland Beach on Staten Island; at Sandy Hook and Romer Shoal in New Jersey; off Breezy Point, in Queens, then east along the Rockaway Peninsula to the beach club we call the…
Is there anything more luxurious than a hot breakfast, leisurely prepared while in pajamas on a chilly weekend with coffee in hand? (Possibly, but for the sake of this particular New York Times Cooking newsletter, no.) And is there anything more comforting than a treasured family dish that transports you home with the first spoonful?…
Soon after Dave Beran finished the New York City Marathon in 2014, he made his way to one of the fanciest restaurants to Manhattan, Per Se. “I’m sure I looked like I was hit by a bus,” he said. He was shivering and had thrown away his hat midrace: “I just got mad at it,…
The Italian carbonara police don’t want you to put ham in your spaghetti carbonara; they’ve made that clear. And don’t even think about splashing in cream or grating over Parmesan instead of pecorino. But would they be so angry if the noodles were another shape — maybe small, ovalish orzo? Carbonara “is the poster child…
Indeed, any hope for reconciling differences in what has been called hummus diplomacy appears to have been dashed. Lia Ronnen is the publisher and editorial director of Artisan Books and Workman Publishing, whose catalog is heavy with design and cooking books. The argument that Israeli food is stolen Palestinian food is a false narrative about…
Alternatively, you can cook without a recipe, as I did recently, riffing off instructions from the indispensable Woks of Life for pork riblets with 1-2-3-4-5 sauce. That’s a tablespoon of Shaoxing wine, two of low-sodium soy sauce, three of black vinegar, four of sugar and five of water. Brown the pork in a hot wok…
It’s soup season in New York City Not everybody loves soup. This is made clear to me every time I suggest ordering a bowlful and everyone at the table looks down and acts as if I hadn’t spoken. I understand some of the reluctance. We live in the age of small plates meant for sharing,…
At the home of the cookbook author Palak Patel, the days leading up to Diwali are spent cleaning her kitchen and preparing the numerous snacks and mithai, or sweets, they’ll deliver to friends and family for the South Asian festival of light. Her mother, Mala Patel, fries dried snacks, like Mathia, to fill giant frosting…
Wine is made by fermenting grapes or other fruit, although apple and pear wines are distinctive enough to have earned their own categories, cider and perry. But a growing number of producers are blurring the styles, blending grape wines and ciders or fermenting grapes and other fruit together, with remarkable delicious results. Some of these…
Mushroom recipes for dark nights I tend to commute home on autopilot, taking in very little around me as I zone out to music so loud that my Health app insists I turn it down. So when I emerged from the subway the other day just before 6 p.m., I was startled by what I…