WASHINGTON — Amy Brandwein is a chef who has visions, and one of the tastiest involves eggplant. Contemplating the penne alla Norma that was already on her menu at Centrolina, she imagined her favorite part of the dish — the ragù of golden chunks of fried eggplant coated in marinara sauce — piled high in…
RUNGIS, France — Around midnight, as most Parisians head to sleep after a long day at work, a parallel universe rouses to life inside a giant food market — slightly larger than the size of Monaco — five miles south of the French capital. In a refrigerated hall the length of a soccer field, Pascal…
Hi, it’s Emily, here with your five weeknight dishes, food for busy people who still want something good to eat. My daughter is turning 1 this week, so I’m deep in yellow-cake recipes and buttercream, contemplating sprinkles and candles and round cake vs. sheet. (Round is so classic, no?) This week also marks the debut…
All I know is I went to the fishmonger, who had some beautiful small squid, and suddenly an urge came over me: I had to take them home and give them a Mexican twist. It was a little funny to head in a south-of-the-border culinary direction, because, for some reason, I didn’t usually associate squid…
For years, I convinced myself that I didn’t care for lamb. I found that I could only ever describe it as “lamby,” which is not exactly a compliment. But now, the way I am constantly trying to persuade people to cook more lamb, you would think I was secretly working for the American Lamb Board.…
Despite being almost 10,000 miles apart, Mexico and India have surprising similarities when it comes to food. The chefs Norma Listman and Saqib Keval discovered exactly that one night in Mexico City, when they created a menu for a friend’s dinner party. The result is what may be the capital’s most inventive new restaurant, Masala…
TAKOMA PARK, Md. — When you walk into a Taco Bell with Pati Jinich, the brainy and buoyant Mexican cooking authority, shame walks in with you. It feels like buying a pack of cigarettes in front of a friend who thought you had quit, or getting caught watching cat videos. Ms. Jinich, who was born…
But generous applications of produce don’t always save the food from seeming a bit safe, conservative and slightly dated. Mr. Pfeifer, who spent eight years in the kitchen at Maialino, Mr. Meyer’s Roman-inspired restaurant, is now cooking French food in the post-nouvelle mode that Daniel Boulud has been artfully fomenting for years. Mr. Boulud has…
Tanya Steel, 54, an editor and writer who has worked for decades in the food media, is the new executive director of the International Association of Culinary Professionals, replacing Martha Holmberg, who resigned last month. The association, an organization of recipe developers, cookbook authors and others whose work centers on food, was founded in 1978…
In 2013, Mr. Lowcock introduced a chutneylike sauce called Roasted Aleppo and Cayenne Shatta, a medium-heat combination of cayenne, fresh garlic, dried Aleppo pepper flakes from Turkey and Greece rehydrated in red wine, and roasted fresh Aleppos he buys locally. Such uses veer from the spice’s traditional role in Levantine cuisine, often as a finishing…