Although I never lived through it, I find myself deeply nostalgic for the time when dishes were named for a person or event: Cobb salad. Bananas Foster. Shrimp Louie. It has recently been brought to my attention, though, that the last one — shrimp Louie — might not be as popular as my Californian self had…
Who is the typical bourbon drinker? Judging by the marketing for most whiskeys, a safe guess would be a white man, of middle age, and Southern by birth or at least aspiration. It could be a blond woman in full Kentucky Derby pastels, holding a mint julep. Many people would probably not picture someone like…
Good morning. I was married on this day nearly 20 years ago, a rainy, windswept afternoon on the East End of Long Island, the wedding party standing beneath the American flag at the Legion Hall as if auditioning for a high-school production of “Our Town.” The D.J. cued up Desmond Dekker afterward, and there were…
ZOLFO SPRINGS, Fla. — A pernicious disease is eating away at Roy Petteway’s orange trees. The bacterial infection, transmitted by a tiny winged insect from China, has evaded all efforts to contain it, decimating Florida’s citrus industry and forcing scores of growers out of business. In a last-ditch attempt to slow the infection, Mr. Petteway…
Hi and welcome to Five Weeknight Dishes. Much of the talk here at NYT Cooking headquarters has been focused on the resplendent Samin Nosrat and her latest project: Her 10 essential Persian recipes, the dishes that to her encapsulate the cuisine she grew up with in her Iranian-American home in San Diego. I can’t wait…
First, a disclaimer: This is not a recipe for real barbecue. There’s no fire involved; you use a standard oven. The recipe should probably be called Slow-Cooked Pork à la Barbeque, and rightfully so. It does not conform to Texas, Kansas City or any other cherished American barbecue standards. There is no ketchup or cola…
Roasting a chicken never gets old. Simply seasoned with salt or vamped up with truffles stuffed into its gut, as long as the skin is crisp and the meat juicy, roast chicken is something I’ll always devour right down to the bones. This roast chicken falls in the vast middle ground between simply salted and…
Nearly a year ago, the chef Eric Adjepong stood in Macau on the set of the “Top Chef,” having made it to the finals of the cooking competition show. The only thing standing between him and the title was a four-course meal, served in two parts. He’d decided to use his menu to show the…
Summer may officially begin on the solstice, the longest day of the year, but the unofficial start to the season is the long Memorial Day weekend, when many home cooks dust off their grills, hose off their picnic tables and declare that cookout season begun. Here are our best Memorial Day recipes, from side dishes…
The stew arrives in a jumble: irregular pieces of bone-in goat meat coated with a brilliant fire-engine-red sauce. Thick like a blanket in February, the sauce is a blend of fresh tomatoes, peppers and tomato paste that’s cooked down until nearly burly, just shy of smooth. It clings lazily to the goat, the meat soft…