SOME NIGHTS, IN her bedroom in a former tenement in downtown Manhattan, the fashion designer Sandy Liang can hear the strains of “Happy Birthday” filtering up through the floorboards from Congee Village, the restaurant that her father opened in 1996, when she was 5. So many times she’s listened to the waiters sing those bars,…
Thieboudienne holds a special place among the cuisines of West Africa. This one-pot rice masterpiece is often referred to as the national dish of Senegal, yet its presence and popularity extend beyond any national borders. Its influence is powerful. So many of West Africa’s other great one-pot rice dishes — Ghanaian waakye, Gambian benachin and…
After the fast ends at sundown on Yom Kippur in many households, the meal of choice comes from the appetizing counter, with smoked fish, cream cheese and bagels. This year those bagels might be homemade if you participate in a class given by the bagel experts Reva Castellenti and Sam Silverman on Saturday at 4…
Once, when the chef Junghyun Park was young, his cousin brought a piece of fresh honeycomb over to his house in Seoul. Mr. Park’s mother cherished it, as fresh honey was coveted for its health properties in South Korea, and doled it out only when someone got sick. Stirred into a mug of hot water…
All hail the casserole dish! While I might push it aside when I’m reaching for a sheet pan, there are so many recipes that simply work better in a casserole dish. Lidey Heuck’s one-pan roasted fish with cherry tomatoes is an excellent example. The high sides of the 9×13-inch pan keep all the liquid from…
Three years ago, B. Dylan Hollis was an unemployed musician in Wyoming who had never baked anything outside a home-economics class, much less written a recipe. Last month, his debut cookbook, “Baking Yesteryear,” became the best-selling book in the country. Not just the best-selling cookbook — the No. 1 book. “Baking Yesteryear,” which features vintage…
Jules Melancon, a third-generation Louisiana oysterman who, rather than giving up after the 2010 Deepwater Horizon oil spill ravaged the Gulf Coast, found an innovative, sustainable and much tastier way to bring his briny delicacies to New Orleans restaurants, died on Aug. 31 at his home in Cut Off, La. He was 65. His father,…
Jollof rice is a West African dish made with rice, tomatoes, onions, lots of peppers and lots of spice. Nigerians prepare it differently from Ghanaians, who make it differently from Liberians. There are versions from Senegal, Cameroon and Sierra Leone. The debate over which is superior is always passionate, sometimes deadly serious. Each one is…
There are two types of people: those who hang on to summer (and its tomatoes and corn and cucumbers) until it’s too brisk for Birkenstocks, and those who welcome spooky season with open, cable-knit-sweatered arms. We think both sides can agree on Lidey Heuck’s white chicken chili (above), a hearty meal that brings cozy vibes…
Good morning. I roasted a pig in a box, as I realize I’ve been doing for close to 20 years. I had a perfect Coke float with vanilla ice cream, in a tall paper cup with a long spoon and a wide straw. I cooked without recipes — elegant salads built on rounds of late-summer…