Good morning. I wrote a column about Chinese food for The New York Times Magazine this week, and accompanied it with a recipe for velvet fish with mushrooms (above) that I think you ought to make just as soon as you can. It’s delicious and addictive and offers the benefit of rewarding repeat preparation with…
Advertisement Front Burner This lunch box from Jean-Georges Vongerichten, available at the Mark Hotel, holds a sandwich, grapes and sparkling water. Image A fashionable lunch for Fashion Week.CreditCreditJeenah Moon for The New York Times Sept. 8, 2018 A cunning reusable lunch box from Jean-Georges Vongerichten may be as chic as the latest Vuitton for Fashion…
Advertisement Bites The plant-based menu at Root & Bloom, a new spot in the Elmwood Village neighborhood, is delicious and quirky. Image A French onion soup with vegan provolone and croutons at Root & Bloom, a vegan restaurant in Buffalo, N.Y.CreditCreditSarah Sendlbeck By Charu Suri Sept. 8, 2018 “Did someone order a Sweet Sadie?” asked…
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From a scientific standpoint, our rejection of bugs as food is illogical. Insects share many characteristics with crustaceans, which are coveted and esteemed; both are members of the phylum Arthropoda. David Foster Wallace, in his 2004 essay “Consider the Lobster,” noted that “lobsters are basically giant sea-insects,” with a footnote citing Maine slang for lobsters:…
Advertisement One Good Meal The fashion designer returns to his mom’s staple dish, which contains an unexpected secret ingredient, again and again. Image Jason Wu in his TriBeCa apartment.CreditCreditPaul Quitoriano By Nick Marino Sept. 7, 2018 In “One Good Meal,” we ask cooking-inclined creative people to share the story behind a favorite dish they actually…
If you’re not preparing for the high holidays, this weekend might be a good one to prep some casseroles for dinners in the week ahead. We’ve pulled a baker’s dozen of casserole recipes that picky kids will probably-maybe love. I don’t think there’s one of them I wouldn’t freeze for later. Either way: Cook some…
Hello and welcome to Five Weeknight Dishes! It’s our first official newsletter, devoted to weeknight recipes for busy people who still want something good to eat. I’m Emily Weinstein, a Food editor at The New York Times, and every Friday I’ll send you those recipes, the food I want to cook at this moment and…
Brenda Beener’s family roots go back to New Orleans, and the food she grew up with — crayfish and shrimp, the bounty of the bayous and the Gulf of Mexico — did not prepare her for the day her husband announced, “I’m just going to eat plants now.” As the cook in the family, Ms.…