Sponge cake doesn’t typically fall high on people’s list of favorite desserts. Its name doesn’t stir the heart, and so often it’s dry and tasteless. But, when properly made, sponge cake is tender and bouncy with a cloudlike crumb that deftly soaks
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.
What would happen if, while I was popping popcorn, all the kernels popped at once? Should I be worried? — Skye M., Portland, Maine Don’t worry, all of your popcorn kernels won’t pop at once. Popcorn kernels pop because the water inside
Still looking for that tin of caviar and bottle of bubbly to bid good riddance to 2020? Pay attention to what Jean-Georges Vongerichten has on offer. A 50-gram (1.76-ounce) tin of Bulgarian osetra caviar with garnishes, enough for two, and a 750-milliliter
Jarrett Wrisley, who lived in Italy, and Paolo Vitaletti, who is from Falcognano, near Rome, and is a chef and partner at Appia, an Italian restaurant in Bangkok, have written a compelling new travel and recipe book. The result of several trips
A standing rib roast is a celebratory choice for a crowd, but in this year of shrunken gatherings, you can go small. A gorgeous block of rib-eye with only a single, massive bone from Heritage Foods can serve four, or two with