Want to get the At Home newsletter in your inbox? Sign up here. Welcome. Virtual trivia. Online play reading groups. We’re negotiating a less-quarantined existence, but our pandemic pastimes remain predominantly home-based for the moment. We’re booking optimistic flights for summer and
We made it! Happy New Year, and welcome to Five Weeknight Dishes. I’m hopeful we’ll have a year that is better than the last, though 2020 was not entirely without small pops of good news. (If you haven’t heard it yet, there
Good morning. You aren’t, I hope, struggling this morning after a night of excess, considering your options at the crossroads of madness and death. If 2020 gave us anything it was an excuse — an order, really — not to gather on
January menus, with or without resolutions, ought to be gentler and milder, given December’s inevitable excesses. For postholiday cooking (since your kitchen has no doubt seen a lot of action lately), you want comfort, ease and lightness, and these three dishes cover
In other words, Avaline is for those who have never been curious how the sausage was made. For these consumers, wine may be a pleasure, but not one worth the modest effort to visit a specialist or to learn a little more
Welcome. It’s the last week of the year, a time when many of us might normally be visiting with family and friends. This year has required some reconfiguring of holiday plans: You might be staying inside, with your usual brood or on
Decades from now, when cultural historians sift through the social media posts of 2020, they will tell the pandemic stories of savvy chefs and restaurateurs forced to pivot to meal kits, corner markets and sidewalk cafes as their industry collapsed, seemingly overnight.
Good morning. I was pretty fierce in this space a few days ago, arguing that you need to use a digital thermometer if you want to cook a roast to the state you desire. The internal temperature of your particular cut of
Headliner Xilonen The name of this new place, the work of the chef Justin Bazdarich and Chris Walton of Oxomoco nearby, honors the Aztec goddess of young maize. They have put Alan Delgado in charge of the new kitchen, where the food
To make soup joumou, the chef Wesly Jean Simon insists, you must first find the biggest pot in your kitchen. “You cannot make a small pot of soup joumou,” he said, as there are so many components to the aromatic, orange-yellow squash
Stephen Larson, a lawyer for the Dick Van Dam Dairy, described the images as staged or are taken out of context. Earlier this month, a judge dismissed a lawsuit against the farm filed by another animal rights organization, saying it lacked standing.