By Priya Krishna, The New York Times It’s a classic Trinidadian dessert — a chocolate cake soaked in overproof rum and topped with swoops of ultrapasteurized whipped cream. But wait: It’s also a signature Pakistani cake, saturated with cherry brandy essence. And a Chilean cake, festooned with locally grown cherries. And a Lebanese cake — … Read more
By Melissa Clark, The New York Times The first blush of asparagus season never gets old. Every April, seeing those violet-tipped bunches at the farmers’ market sends my pulse zipping and my mind whirling. Dreaming up new ways of preparing them is almost as thrilling as eating them, though clearly not as satiating. Because asparagus … Read more
By Emily Weinstein, The New York Times Eric Kim wrote a luminous essay about Japanese breakfast, with its constellation of small savory dishes (rice, miso soup, fish, pickles), and the daily practice of preparing it. You could make it bespoke every day, but the more pragmatic approach is to cook some of the elements ahead … Read more
By Christina Morales, The New York Times In the early 1950s, Lucinda Moore founded a church ministry from her home in Blounts Creek, North Carolina. The property anchored the charity work she became known for: nursing sick people back to health in her house, giving needy people the clothes that hung in her closet, leading … Read more
By Melissa Clark, The New York Times Bunches of fresh mint and piles of sugar snap peas are still weeks away from showing up at my local farmers market, but April’s lengthening days and warming temperatures already have me craving that classic spring pairing. Luckily, they can also be foraged right now at the supermarket … Read more
By Emily Weinstein, The New York Times I’ve recently returned from spring break, where I scrounged a few quiet minutes to lie down poolside and devour “The Upstairs Delicatessen,” by Dwight Garner, a book critic here at The New York Times and a known eater of exceptional taste. The subtitle of this memoir: “On Eating, … Read more
By Rick A. Martínez, The New York Times Eleven years ago, La Rifa Chocolatería in Mexico City introduced a dizzyingly dark, dense chocolate and cream tamal to its menu. Run through with the sultry flavors of caramel, butterscotch and molasses, the dish would quickly become one of its most popular to date. Of its carefully … Read more
By Melissa Clark, The New York Times MONTAUK, N.Y. — On a cold, windy February morning on Shinnecock Bay, on the South Fork of Long Island, New York, Ricky Sea Smoke fished for clams from the back of his 24-foot boat. The fisherman, whose real name is Rick Stevens, expertly sorted through haul after haul … Read more
By Emily Weinstein, The New York Times Sometimes we publish a recipe on New York Times Cooking that aligns so perfectly with this feature and our cause — food for busy people who still want something good to eat — that I get excited to tell you about it. That’s the case with Vallery Lomas’ … Read more
By Christina Morales, The New York Times Sofia Head grew up watching her grandfather lead the carne asadas, her family cookouts, in Monterrey, Mexico. He manned a charcoal grill for hours, cooking carne asada for dozens of relatives. One of her favorite dishes was his queso fundido: melted Chihuahua cheese in a cast-iron skillet that … Read more
