Hi and welcome to Five Weeknight Dishes. I was so delighted by all the sauce-related email I received in response to last week’s newsletter: You love your sauces, and I see you. We’re going to dive right into the recipes this week, but just two small things before we do: I was honored to judge…
It’s science time in Candy Land. On Twitter this week, a scientist at West Virginia University shared his latest experiment: Sugar-coated marshmallow bunnies inoculated with a dozen kinds of fungi, and thousands of people are eager to see the results. But why? Welcome to the weird world of #fungalpeeps in which Matthew Kasson, the mycologist…
Ah, the ever-troublesome chicken breast. Many shun it for being dry, tasteless and boring. Others choose the breast (preferably without skin or bone) and disdain the darker meat of the leg and thigh. To be truthful, I’m in the dark meat camp for the most part, but I also welcome properly cooked, flavorful white meat…
When I was a kid, I was obsessed with “Stone Soup.” If you’re unfamiliar, it’s a classic fable about a band of hungry travelers who build a pot of soup using only water and a haphazard mix of randomly donated ingredients from the nearby villagers. The intended moral of the story is that sharing can…
In our series My Detox, T asks creative people to share the homemade recipes they count on to cleanse and refresh. Some say exercise is the best way to beat jet lag. Eve Persak embraces that mantra. A triathlete, nutritionist and frequent flier, Persak typically clears customs and heads straight for the water — be…
There they are, the racks of meat on skewers as long as harpoons, inexorably turning. This is churrasco, Brazilian barbecue, opulent and austere at once, the meat scarcely adorned and tasting only of itself, salt and fire. Elsewhere in town, at sprawling Brazilian steakhouses with white tablecloths and marble-topped buffets, waiters parade the hot skewers…
Few regions are as important to understanding contemporary trends in wine as Burgundy, not only in France but throughout the world. That’s a problem, because Burgundy is relatively scarce and fairly expensive. Nonetheless, it’s important to understand the history of Burgundy, as well as the thought that goes into making the wine. Rather than studying…
Sweetness in wine can make people seem crazy. Some of the most popular wines ever sold in the United States have had at least a few degrees of sweetness to them. Do you remember Blue Nun in the 1970s, Riunite Lambrusco in the 1980s and Kendall-Jackson Vintner’s Reserve Chardonnay in the 1990s (still going strong)?…
In “One Good Meal,” we ask cooking-inclined creative people to share the story behind a favorite dish they actually make and eat at home on a regular basis — and not just when they’re trying to impress. In Spanish, the word cachete roughly translates to “slap in the face” — which is exactly the impact…
I have three refrigerators in my life: the one you can walk into at the restaurant, with the interior safety-release door clasp and the diamond-plate floor; and the double-door one at home that blooms incandescent light like time-lapse daybreak when you open her. Then there is the one at our weekend getaway place, sturdy but…