In the Where to Eat: 25 Best series, we’re highlighting our favorite restaurants in cities across the United States. These lists will be updated as restaurants close and open, and as we find new gems to recommend. As always, we pay for all of our meals and don’t accept free items. Logan Square Ramen Akahoshi…
Food myths come from many sources, and American cooks (including me) have swallowed lots of them. Some of them used to be truths, like the notion that you should eat oysters only in “R” months (before refrigeration, shellfish were safer to eat in the winter). Some come from restaurant kitchens, like the rule against washing…
Welcome to the week! I’m filling in for Melissa and just as excited as she is for spring’s fresh peas and picnics. But those come around every year, and a new New York Times Cooking recipe for macaroni and cheese is a special event. Joining Millie Peartree’s Southern-style casserole, Eric Kim’s Stouffer’s copycat, and my…
Good morning. It’s skinned-knuckle season, the time of the year that’s all about stuck bolts and crushed washers and hydraulic fluid and bottom paint, sacrificial zincs and ceramic wax — old boats coaxed back to health so they can run us to the fishing grounds, so we can cast flies to bass. I skinned my…
As the Israeli military campaign to destroy Hamas pummeled his neighborhood in northern Gaza, reducing buildings to rubble and forcing residents to flee, the Palestinian laborer realized that he was running out of food. The shops had closed, the markets had emptied and fighting prevented supplies from reaching them. So he and his remaining neighbors…
About once a week, I find myself eating miso butter off a spoon like a deer with a salt lick. (In case you’ve ever wondered what the glamorous life of a Cooking editor looks like, that’s mostly it.) For me, it started with Sam Sifton’s recipe for miso chicken, a really lovely way to cook…
Sohla El-Waylly wants you to become an a-fish-ionado. That is, the kind of cook who turns out delicious, flaky fish every time, no matter the style: roasted, braised or battered and fried. In the latest installment of her YouTube series, Cooking 101, she’ll walk you through the best ways to shop for and cook this…
It’s hard to pinpoint exactly when we reached peak chile crisp in the United States, but if you were to inspect my kitchen today you’d see, alongside an old jar of Lao Gan Ma — years ago, the only chile crisp I could easily find in the food shops nearby — at least a half-dozen…
Are you tired of spending a fortune at fancy coffee shops just to get your daily caffeine fix? Well, worry not, because I’m here to spill the beans on how you can brew barista-quality espresso right in the comfort of your own kitchen. As a home-brewer coffee enthusiast myself, I’d like to share some of…
Detroit pizza is a Motor City take on a Sicilian pie, rectangular and pillowy with cheese scattered edge to edge, toppings above it and sauce on top, generally in two thick bands. What I like about it is the lacy, almost frico-like intensity of the cheese at the edges, where it crisps against the pan.…