By Ali Slagle, The New York Times My big idea to kick off the year actually isn’t big at all — and that’s on purpose. Starting small is the key to forming a new habit you’ll stick with beyond tomorrow. My plan is to eat more greens, beans and grains. Together, they are one of … Read more
By Kevin Pang, The New York Times The chicken pieces in chef Elmo Han’s kung pao are so remarkably tender that when teeth meet meat, the poultry barely offers a fight. The dish he serves at Shanghai Terrace, a fine dining restaurant in the Peninsula Chicago Hotel, is a faithful interpretation of the classic, but … Read more
By Tanya Sichynsky, The New York Times In 2025, there’s room for improvement. That room is the kitchen. Second only to our places of work, it hosts a good chunk of our waking hours — making it a natural focal point of annual resolution-making. Maybe last year you aspired to more baking, more meatless cooking, … Read more
By Ali Slagle, The New York Times To make fluffy, creamy, dreamy scrambled eggs for more than a few people, you don’t need a fancy pan or a newfangled hack. You don’t need boundless time or attention, either. You don’t even need the coffee to kick in yet — in fact, you’ll be rewarded for … Read more
By Jerrelle Guy, The New York Times Amid all of the activity Christmas morning — hosting family, prepping dinner, sharing gifts, tidying up and being present enough to truly experience the moment — it can be challenging to pick a dish that strikes the sweet spot between effortless and impressive, one that adds joy (but … Read more
By Eric Kim, The New York Times Torpedo-shaped with large pectoral fins that look like wings, the majestic flying fish can propel itself out of the water and into the air, gliding across short distances to avoid predators. You may be familiar with this fish’s eggs: tobiko. Delightfully briny and slightly sweet, the small, crunchy … Read more
By Emily Weinstein, The New York Times Happy holidays, everyone! I have a gift for you: five recipes with as little cleanup as possible. I’ve picked one-pot dinners that are nice but also casual — cozy, even — for the lazy days between Christmas and New Year’s Day, when you want to be anywhere but … Read more
By Brigid Ransome Washington, The New York Times Most condiments understand their role: Uplift but never upstage. But in Trinidad and Tobago, the show can’t go on without chow chow, a citrine-colored, spice-laced and veggie-packed relish. With mustard at its core, chow chow combines fruit, vegetables and aromatics — carrots, bell peppers, bitter melon, pineapple, … Read more
By Rebekah Peppler, The New York Times Cold weather makes a near universal case for hot drinks. Add in a festive season and mulled wine quickly enters the chat. The heady, warming drink dates to Roman antiquity and remains a seasonal staple. In markets across Europe, steaming mugs have various monikers — “vin chaud” in … Read more
By Genevieve Ko, The New York Times It was only a matter of days, but, somehow, losing the usual week between Thanksgiving and the start of December compressed the holiday marathon into a 100-yard dash. I was winded by the time I pulled the first batch of cookies out of the oven, and now it’s … Read more
