Nite Yun has no memories of the Khao-I-Dang refugee camp in Thailand where she was born in 1982. The chef and owner of Nyum Bai in Oakland, Calif., a restaurant that has attracted national attention, was just 2 when her parents, Cambodians who had fled the Khmer Rouge in the previous decade, scooped up her…
Advertisement A Good Appetite Vegetarians don’t have to miss out on the glory of the sheet-pan dinner: Chickpeas, tofu and black beans are all great proteins to build a meal around. Image Pair cauliflower and roasted lemon with spiced chickpeas for a satisfying sheet-pan meal.CreditCreditAndrew Scrivani for The New York Times Sept. 21, 2018 Most…
Your death is imminent. It will be painful. Minutes beforehand, your executioner hands you … a joint. “If somebody offered me that option and said, ‘Hey, do you want to do this first?’” said Charlotte Gill, the owner of Charlotte’s Legendary Lobster Pound in Southwest Harbor, Me., “I would say a resounding ‘yes.’” Ms. Gill…
On a recent Tuesday afternoon, at a gym in Lower Manhattan, Antoni Porowski was lying flat on his stomach, working his quadriceps over a foam roller, when he let out an exasperated moan. “I make the same noise after I eat too much as I do after I work out,” he said. Porowski, the food…
Matthew Rorick Dexter Lake Red Handlebars California 2014 $18.99 This bright, juicy red is full of fruit, though focused and refreshing. It’s a blend of grapes — primarily cabernet sauvignon, tempranillo and graciano — with small amounts of zinfandel, barbera, merlot, trousseau and mataro. Dexter Lake is a lower-priced label from the excellent grower and…
Weeknight wines can be full of character. They can express a place, a vision and a culture just as fancy bottles left to age for years might do. Wines that can do this and still be inexpensive are great everyday wines. You will not find among this selection the great villages of Burgundy or Napa Valley.…
Up until this point, for centuries in fact, an oyster had been a difficult thing to love. It was a food for the brave, one who dared to venture into the tangled, oddly textured, vaguely sexual, bottom-feeding realm of mollusks. They had good months and bad months. They could make us sick. If we chanced…
While the pleasures of a good meal are gratifying, the real reason hospitals should offer better food is that nutrition is a pillar of good health, says Dr. David Eisenberg of the Harvard T.H. Chan School of Public Health. Dr. Eisenberg says the jury is no longer out on the benefits of eating a more…
The food scientists kept tweaking the pizza’s cheese, bread and sauce until they all had the same level of moisture and the same pH, so they would not interact and spoil. And to fight oxidation, the team added a small sachet of iron filings to the sealed pouch, which will bind any free oxygen. When…
Good morning. Julia Moskin wrote a long and captivating history of ranch dressing for The Times this week, and in it she made a fascinating point about the difference between what I’ll call farmers’-market cooking and the kind most of us need to practice more regularly, for reasons of geography or thrift. “Any home cook…