Without a doubt, humanity advanced leaps and bounds once it became clear that cooking over fire equaled better food. But sometimes, it’s just too hot or the day’s too long to even consider turning on an oven or stove. Luckily, plenty of
MIAMI — Outside Versailles Restaurant, on Calle Ocho, the heart of Miami’s Little Havana, thousands of protesters have gathered in the last two weeks, waving red, white and blue flags — Cuban and American — in the pouring rain and the suffocating
Olympia Provisions in Portland, Ore., a company that specializes in European-style charcuterie, has started spinning out a new salami collection, called Farmers Network, using meat from small family farms in Oregon. Their first release is Rosette d’Oregon, based on the classic dry
Take the typical chocolate-covered coconut macaroon, a Passover treat, and cross it with a venerable Mounds bar and you have this hybrid, called Maccs. A New York entrepreneur, Michelle A. Goldberg, developed and refined them just before the pandemic hit. Robed in
Eat Offbeat, an organization that employs mainly refugee cooks for catering, is now offering a couple of picnic boxes: one with Syrian food and the other, vegan, with a mix of items from the Middle East and Asia. The kits, which come
Perhaps this week is the one where I can — and perhaps you can — get out of a breakfast rut (yogurt and strawberry jam, in my case), and discover something new for the first meal of the day: breakfast udon, say;
Good morning. We’re moving into the slowest of the slow days, deepest summer, everything languid, not much happening at all. Tomatoes are ripening. Corn’s growing tall. I’m getting reports from cookouts and barbecues, clambakes, fish fries, oyster feeds and picnics — all
Hello from New York Times headquarters! I’m writing to you from my desk at the office, where I am for the first time since Covid banished me to my home, which I know makes me fortunate. It’s sort of thrilling to be
Shing Tat Chung and Erchen Chang, the husband-and-wife duo behind London’s beloved Bao restaurants, as well as Xu Teahouse & Restaurant, met while studying at London’s Slade School of Fine Art. And when Chang briefly returned to her home country of Taiwan
How to Make Brown-Butter Buffalo Sauce Eric KimCooking in Manhattan, N.Y. I’m a writer and recipe developer for New York Times Cooking. Traditionally, buffalo sauce consists of hot sauce and melted butter, but browning your butter first makes a big difference. Let’s
Good morning. “I don’t question that the greatest meal salad of all time, the chef salad, was created by a chef,” Gabrielle Hamilton wrote for The New York Times Magazine this week. “The combination of textures and flavors is consummately professional. Sometimes