Here you stand at the sink, washing your plate — the light slants harder than yesterday, you realize; back-to-school weather. Caruthers! The end of summer already, and you only just today managed to eat your first B.L.T. In a fit of tardy hustle, you dry your hands and order three dozen Ball jars online. Pull…
Appliances that come in direct contact with water are more prone to develop problems. Ice machines are among the kitchen appliances that frequently cause problems. These appliances have a rather complex operation. Their motors go through different ice making cycles at certain intervals wherein the evaporator adjusts temperature repeatedly and instantly. Ice machines can develop…
Headliner Diana Tandia’s path has taken her from her native Mauritania to Paris and finally to New York, where she studied political science at Borough of Manhattan Community College. The next step was the French Culinary Institute (now the International Culinary Center), and then the kitchens of Daniel Boulud and Jean-Georges Vongerichten. Now, nearly 40,…
Times Insider delivers behind-the-scenes insights into how news, features and opinion come together at The New York Times. When I read “Soul,” a cookbook by the chef Todd Richards released earlier this year, I saw many similarities between the meals Mr. Richards enjoyed with his family and some of my favorite meals from my own…
Let’s Figure It Out Laura Masgula, a recent graduate from N.Y.U., sent us a problem to figure out this week: I’d love to hear how people just out of college are balancing work, friends, family, exercise, extracurriculars, etc. while still attempting to eat well, sleep and budget. It’s been a challenge trying to manage everything…
The split is difficult but amicable, they say. The couple have a son, Noah, who is 13. Mr. Zimmern is bracingly frank about where his marriage went wrong. They met 18 years ago at a cookware store in Minneapolis and married two years later. He was leaving the restaurant business and starting a career in…
Advertisement A long stint in a lot of oil transforms the green into something totally different — or maybe its truest self. Image Pkaila, a Tunisian condiment made by frying spinach until it becomes almost black in color, inspires this halibut and chickpea dish. CreditCreditAndrew Scrivani for The New York Times By Yotam Ottolenghi Sept.…
The chef Todd Richards remembers the fish fries that his mother hosted for their family in Chicago: The gatherings would spill into the street from their front yard. Tables packed with platters of cornmeal-crusted fried catfish, hand-cut fries, bottles of beer, homemade hot sauce and plenty of lemon slices sat waiting for waves of guests…
Considering the history, the influence, the depth and the sophistication of Iranian food, it has always seemed unfair that New York City has so few places to eat it. Unfair to the cuisine and unfair to would-be eaters. If you want a symbol for the state of the cuisine in New York City, Taste of…
When we talk about chicken, images of McDonald’s breaded sandwiches may easily come to mind. This is expected, especially now that frying is undoubtedly one of the most common ways to cook chicken. And this is true whether you are in the Philippines or the United States. Of course, deep fried chicken is tasty, but…