By Melissa Clark, The New York Times My usual Super Bowl strategy is to gather some friends at game time, do an end-run around the sporty crowds and head straight to that one trendy, no-reservation restaurant that’s impossible to get into any other day of the year. The years when I do attend a Super … Read more
We will start by acknowledging that deep-fried chicken wings are very, very good. And when I am out and about in a bar-ish setting, it’s difficult to pass them up. But deep frying chicken wings — or really anything — at home? Very rare in my kitchen. It’s messy, it calls for lots of oil, … Read more
By Christina Morales, The New York Times The origin story of one of Peru’s most popular desserts is almost as romantic as its name — suspiro a la limeña, or “the sigh of a lady from Lima.” More than a century ago, the story goes, the wife of poet José Gálvez Barrenechea made him a … Read more
By Emily Weinstein, The New York Times Egg lovers, rejoice: This week we’re talking breakfast for dinner, a beloved genre of cooking and a subject that several readers requested. (Sample reader email in my inbox: “Brunch, brinner!! All breakfast edition YES!”) All these recipes are vegetarian (and two are vegan), although no one is stopping … Read more
By Mia Leimkuhler, The New York Times I am a grown woman who enjoys eating her vegetables. I say this not as a terrifically awkward introduction, but as a reminder to myself. When it’s cold and dark and somehow only Wednesday, I tend to slide into dinners that resemble those an unsupervised toddler would assemble: … Read more
By Pati Jinich, The New York Times It doesn’t matter if you are at a hotel, restaurant, market, street-food stand or the home of a local in Yucatán, Mexico — if salsa de mesa, or table salsa, is not there when you sit down, you can count the minutes until someone quickly mashes some together … Read more
By Sohla El-Waylly, The New York Times There are plenty of practical reasons for learning how to cook: saving money, controlling what you eat, knowing precisely what’s in your food. I’m in it for the impractical. I love making a 27-ingredient mole negro when a craving strikes, hosting half a dozen friends on the fly … Read more
By Melissa Clark, The New York Times If there’s one thing I’ve learned from years of New Year’s resolutions, it’s that it’s a whole lot easier to do something than to avoid something. Since I instinctively chafe at limits, I treat my heart like a toddler, highlighting the “yes” rather than the “no.” The idea … Read more
Meredith Deeds | Star Tribune (TNS) It’s easy to see why a recipe that starts with 40 cloves of garlic might appear suspect. Most recipes that include garlic call for somewhere between two and six cloves, so 40 would seem like an insane amount. Trust me, it’s not. Chicken with 40 Cloves of Garlic is … Read more
By Melissa Clark, The New York Times AIGUES-MORTES, France — Knee-deep in the improbably pink marsh water of the Camargue, on the southern coast of France, I shoveled fleur de sel crystals onto the shore into shimmering mounds, the same way that the sauniers, traditional salt workers, toiling around me on a hot July morning … Read more
