During the summer grilling season, swordfish makes a succulent meal, one I look forward to. With longstanding environmental and sustainability issues, however, it hasn’t always been so easy to recommend with a clear conscience. Because of overfishing, swordfish numbers were dangerously low for many years. But after a long-term boycott and moratorium put in place…
Summer is the scent of sunblock and the taste of soft serve and dinner at dusk. It is hot dogs with ketchup and corn gnawed off the cob. It is salty and sweet, and it is finally here. Some people love winter cooking and baking, the woolen hygge of it all, but to me this…
Good morning. American pie culture is, mostly, sweet. In Britain, the flavors often run savory — as in this delicious Guinness pie I once adapted from the cooking of Fergus Henderson and Jamie Oliver. Now comes Yotam Ottolenghi with a brilliant new recipe for fish pie with a crust of sourdough croutons (above). I think…
The Negroni turns 100 this year. As recently as a decade ago, that bit of news would have drawn blank faces, communicating “So?” or “Who cares?” or even “What’s a Negroni?” Today the Negroni is, quite simply, one of the most consumed cocktails in the world, and the most successful mixed drink ever to come…
It isn’t the smell of smoke that greets you when you walk through the door of Peri Peri Grill House in Bedford-Stuyvesant, Brooklyn; it’s the sight of it. The hard-working grill in the open kitchen exhales smoke in billows that dissipate quickly into the dining room, but not before leaving a defining mark on all…
Manzanilla sherry is about as far as you can get from rosé in wine. That’s one good reason to make it our next subject. While rosé enjoys widespread popularity and marketing cachet, manzanilla resides largely in the hearts of sherry geeks. I’m not sure I qualify for full geekdom, but I do love sherry, and…
I’m sitting in my Manhattan apartment, but in my mind I’m far away, watching the ocean, glass of rosé in hand, staring out at the waves breaking under pale blue skies, sea breezes rustling the leaves above. Such is the power of rosé to stir the imagination. Great wines are by nature transporting. They take…
This fall will mark the United States’ 18th year since the start of the global war on terror. And in each of those years, thousands of Americans found themselves commemorating Thanksgiving in conflict zones far from home and apart from their families. The Times is asking service members, veterans and civilians to share their experiences…
Many people would be surprised to hear that grilling carries potential cancer risks. But each year, the American Institute for Cancer Research publishes guidance for “cancer-safe grilling,” cautioning consumers to avoid two types of compounds that have been tied to cancer. These compounds, called polycyclic aromatic hydrocarbons and heterocyclic amines, get generated when food, especially…
In May 2018, Perelandra, a natural foods store and juice bar in Brooklyn Heights, sold 698 pounds of celery; in May 2019, they sold 1,245 pounds of it, according to Roland Auer, the store’s co-owner. He’s seen these patterns before. “A couple years ago cilantro shot up in popularity like this,” he said. “Last summer…