Which colors will predominate? “Brown — the more ‘off,’ the better. It’s subtle and confrontational: Not a lot of colors have that versatility.” — Thebe Magugu, 30, fashion designer “After a hugely colorful period, I think we’re going back to a place of minimalism in our clothes: black, a faded brown. Subtlety.” — Nathan Stewart-Jarrett,…
A glazed, sugared round of twisted babka becomes a dazzling holiday wreath by Kora, a Filipino bakery in Long Island City, Queens. The filling woven throughout the brioche dough is the rich deep violet of puréed ube, the Filipino purple sweet potatoes. The babka is made in collaboration with Umamicart, an online Asian supermarket based…
One bite of a chile verde con papas burrito at Burritos Sarita in Ciudad Juárez, Mexico, has the power to shatter whatever preconceived notions you have about burritos. In it, a pillowy-soft flour tortilla, with hints of smoke from the griddle, swaddles a fragrant mix of tender potatoes, caramelized onions and fire-roasted chile verde that…
Now that the Thanksgiving hubbub has died down, let’s take a moment of lovely calm before we fall headlong into the flickering fray of Hanukkah-Solstice-Christmas-Kwanzaa-New Year’s. In our house, I’m declaring the next two weeks to be family cozy time, the three of us snuggled up on the couch watching pirates and vampires after fuss-free,…
Good morning. The guests are gone, let’s hope, and the house brought back to order after Thursday’s feast and a couple more epic meals behind it. You’ve consumed enough butter, starch and sugar to consider bearlike hibernation for the next week. This is not a day for fricassee. But would you consider this ginger-scallion steamed…
Hello, and happy Saturday After Thanksgiving! By now you’ve probably exhausted our collection of excellent Thanksgiving leftovers recipes, shredding the remaining white meat for a turkey potpie or, for something lighter yet fully restorative, Melissa Clark’s new turkey, farro and chickpea soup. So it’s time to turn our attention to the best part of the…
By Thanksgiving week, every surface of Marva Adams-Miller’s Brooklyn home is crowded with bags of flour and brown sugar, bottles of spices and dried fruits soaking in buckets of liquor. Ms. Adams-Miller is one of an elite group baking Caribbean black cake in late fall and the Christmas holiday season and turning cultural need into…
Whenever I decide to cook straight from the pantry, one of two things usually results: pasta or beans. No matter how fetchingly the other long-term tenants of the larder beckon (I see you, tinned fish! Hiya, eggs!), I lean on pasta and beans most for last-minute meals. They are the two ingredients that everyone in…
For a cool-weather meal that feeds a crowd, consider a braise. Slow simmered and deeply flavored, it has a number of attractive qualities. For one thing, it benefits from steeping in its own juices; cooking it several hours ahead of serving, even a day before, is ideal. The flavors intensify, mature, strengthen. The best braising…
Good morning. How’d it go? I’m hoping really well, for the lot of us: beautifully cooked turkeys and plentiful side dishes, everyone reasonably happy, excellent pies. I hope no one got weird. Today’s for leftovers. Pableaux Johnson, the New Orleans photographer and raconteur, is a master of the form. He drives through the wards of…