In Hawaii, shops that serve shave ice, domes of pillowy-soft ice slivers doused in colorful syrups, vie for ubiquity with other local staples like poke places or lei stands. And you can count on waiting in line: Part of a shave ice shop’s charm is the scramble of people — surfers, construction workers, tourists —…
Hello, everyone! Mia here, back from some time in Japan and filling in for Melissa Clark (who herself is back next week). What I ate: plush pickled plums the size of walnuts and thick, downy slabs of shokupan slathered with anko. Tuna in all degrees of fattiness, tender pieces of conger eel encased in impossibly…
I thought I came up with a whole new expression. It turns out I didn’t. I was thinking about asparagus and how it evokes emotion: the anticipation of its coming, followed by the thrill of its short season’s finally arriving. But there’s another emotion I was trying to put into words: that melancholy — sadness,…
Inflation remains stubbornly high, with Wednesday’s report showing a 3.5 percent rise from a year earlier. These days, we’re all paying more for less, including groceries — food prices inched up slightly in March, too — and, as ever, putting satisfying, budget-friendly meals on the table can be a struggle. But budget cooking doesn’t mean…
Opening Beut Korean Royal Court cuisine from the Joseon Dynasty (1392 to about 1900) inspired this tasting-menu restaurant owned by Sarah Kang, the pastry chef here and formerly of Joomak Banjum, the now-closed, Michelin-starred restaurant. An eight-course menu ($125) reflects the opulence of the bygone era through a modern lens by the executive chef, Sang…
Hi, all! This is Krysten, filling in for Emily, who’s back next week after a glorious spring break. I love the freezer, a totally unsexy but incredibly useful appliance. Mine is full of all kinds of treasures and foundations for so many meals: shrimp (preferably wild!); ground turkey; boneless, skinless chicken breasts; ice cream. The…
In the Where to Eat: 25 Best series, we’re highlighting our favorite restaurants in cities across the United States. These lists will be updated as restaurants close and open, and as we find new gems to recommend. As always, we pay for all of our meals and don’t accept free items. Logan Square Ramen Akahoshi…
Food myths come from many sources, and American cooks (including me) have swallowed lots of them. Some of them used to be truths, like the notion that you should eat oysters only in “R” months (before refrigeration, shellfish were safer to eat in the winter). Some come from restaurant kitchens, like the rule against washing…
Welcome to the week! I’m filling in for Melissa and just as excited as she is for spring’s fresh peas and picnics. But those come around every year, and a new New York Times Cooking recipe for macaroni and cheese is a special event. Joining Millie Peartree’s Southern-style casserole, Eric Kim’s Stouffer’s copycat, and my…
Good morning. It’s skinned-knuckle season, the time of the year that’s all about stuck bolts and crushed washers and hydraulic fluid and bottom paint, sacrificial zincs and ceramic wax — old boats coaxed back to health so they can run us to the fishing grounds, so we can cast flies to bass. I skinned my…