Don’t Call It Tex-Mex

HOUSTON — This city’s Second Ward is full of temptations for Adán Medrano, a writer and chef who lives just a few miles southeast. The Mexican-American neighborhood is home to the perfect flaky tortillas at Doña María Mexican Cafe, scratch-made in flour or corn, and ready to be folded around eggs with the fine threads…

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How to Get Eggplant Right

LONDON — It’s a fine line, when you cook, between success and failure. I am always surprised by how tipping the balance in a dish can so easily transform it from delectable to inedible. How many times have you oversalted or undercooked a dish? When did you last lament wasting a fistful of pine nuts or…

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What to Cook: The Best Recipes for Now

Good morning. There are hard-boiled eggs everywhere anointed with dye, and a ham in the fridge holding strong against late-night sandwiches, struggling against its eventual calling as the backbone of an exquisite split-pea soup. (Of course it’s a spiral-cut ham. Have you not been paying attention?) That’s the view from the land of khakis and…

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