This is Day 1 of Well’s Mediterranean Diet Week. For me, a meal isn’t complete without a hunk of whole-wheat bread to dip into my soup, or a pile of brown rice to soak up my curry. Whole grains provide sustenance and comfort. And lucky for us, they’re a main feature of the Mediterranean diet,…
Good morning. Recipes are sheet music. Cooks are musicians. They interpret the notes differently; they play the chords differently. Arrangements can change on the fly. My Boston baked beans taste different from Amanda Hesser’s now that I’ve made the dish a gajillion times. They’re both excellent, though. They’re both the same recipe. That is very…
Maybe you’d like to eat more tofu this year? (It is, after all, good for you.) Yewande Komolafe’s glazed tofu with chile and star anise makes that easy. As Yewande notes, Sichuan hui guo rou, or twice-cooked pork, inspired the technique used here: The tofu blocks are first seared whole, then torn into bite-size pieces…
The chef Sylvan Mishima Brackett’s San Francisco izakaya, Rintaro, will turn 10 next year, and in a city crowded with good places to eat, and a state with access to spectacular ingredients year-round, it still stands out. The restaurant’s courtyard, hidden from the street behind a nondescript door, is filled with fragrant fruit trees (including…
In the early 2000s, when Tomoko Yagi and her husband went to the movies in New York City, Ms. Yagi couldn’t find anywhere she could hang out afterward with a nice cup of tea and dessert. Back in her hometown in Japan, she could go to the ubiquitous wagashi (Japanese dessert) cafes that served not-too-sweet…
Good morning. I’m done with feasting for a while. I’ve had my holiday turkeys and hams and meat pies and trifles, my stacks of New Year’s oysters, my showstopper project recipes, that cake you need to start a month in advance. I want intimate dinner party food, simple and delicious and elegant, something to enjoy…
No importa si estás en un hotel, restaurante, mercado, puesto de comida callejera o la casa de un habitante de Yucatán, México, si la salsa de mesa no está ahí al sentarte, alguien machacará unos chiles en un abrir y cerrar de ojos, o abrirá el refrigerador para servirte un poco en un tazón. En…
When my teenage sons were younger, I worked a recurring theme into the meals I cooked for them. I called it the Meatball of the Month Club. The idea is just what you’d imagine. The fun of it was in tracking down meatball recipes from different cultures in cookbooks and recipe sites, and then using…
As Emily Weinstein says in this week’s Five Weeknight Dishes newsletter — you are subscribed to Five Weeknight Dishes, yes? — a dish like a frittata, that clean-out-the-fridge standard, walks a fine line between delicious and disaster. This new cheesy frittata recipe from Sohla El-Waylly, however, keeps you safely on the stellar side of things,…
A couple of weeks ago, I was having drinks with some friends when one of them uttered an absolutely baffling phrase: “beans alla gin with oat milk.” I laughed so hard I was moved to tears. What, pray tell, were beans alla gin with oat milk? Ever the resourceful cook, my friend Madison had recently…