‘This Isn’t the Time for Caviar’: A Chef Finds New Flavors in a Pandemic

BANGKOK — When the coronavirus struck, desperate chefs in Bangkok’s fine-dining scene began offering sea urchin on toast and Wagyu katsu sandwiches for delivery since eating in was banned. Deepanker Khosla kept cooking, too, but he has eschewed the foams, emulsions and other flourishes of molecular gastronomy that normally flavor his cuisine. Instead, his kitchen,…

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Substitution City

Good morning. I’ve been writing no-recipe recipes for a long time now — narrative prompts for freestyle cooking, encouragements to engage creatively with ingredients. I used to do it weekly. But now a no-recipe recipe is, like, every recipe we have. With everyone out of this pantry item or that one, recipes have become mere…

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Coronavirus World Updates

Here’s what you need to know: ImageWalking on the sea front of Barcelona, Spain, this weekend.Credit…Samuel Aranda for The New York Times Pandemic forces a rethinking of summer plans and immunization programs. As global cases of the coronavirus soared past three million this week and the death toll grows, the pandemic has forced societies to…

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