By Christina Morales, The New York Times At many restaurants throughout the United States, customers can count on a bread basket. But in New Mexico, those baskets often hold sopapillas, pillows of fried dough meant to be dipped into spicy dishes like green chile enchiladas or drizzled with honey and eaten as a dessert. Sopapillas, … Read more
By Kasia Pilat and Alexa Weibel, The New York Times When Lisa Younes visited her local Whole Foods Market in Berkeley, California, last month she expected to walk out with a slice of her beloved Berry Chantilly cake: With its lofty layers of almond-scented cake and fluffy mascarpone frosting dotted with fresh mixed berries, it … Read more
Amendment J would protect same-sex marriages in Colorado by repealing the state constitution’s now-defunct definition — which recognizes only unions between a man and a woman. Same-sex marriages were legalized nationwide in 2015 by the U.S. Supreme Court’s ruling in the Obergefell v. Hodges case. Colorado was already issuing gay marriage licenses the prior year, … Read more
By Christina Morales, The New York Times Everything is bigger in Texas, so the saying goes. It’s no wonder then that the toast that bears the state’s name has an outsize following across the United States. Texas toast. Be it garlicky, buttery or just a thick cut of bread, the Lone Star specialty has found … Read more
By Margaux Laskey, The New York Times I am truly happy to be in this little corner of the internet with you, but I cannot tell a lie — I’m tired. Like, writing-this-from-my-bed-in-the-middle-of-the-day tired. Anyone else? This back-to-school business has me completely wiped out and ready for a vacation, and we’re barely two weeks in. … Read more
By Melissa Clark, The New York Times Recipe naming conventions come and go. For the baroque excess of every Beany Leeky Greens with Greeky Rampy Beans, there’s a minimalist roast chicken or tomato salad to remind us that less is often very much enough. Even techniques have aliases. One cook’s chicken fricassee is another’s braise, … Read more
Beth Dooley | (TNS) The Minnesota Star Tribune Hot honey has me in its sticky grip. You can pay too much for this spicy-sweet condiment or make your own in minutes. It’s a zippy dip for pretzels and chips, kicks up mozzarella on crostini, enlivens ricotta cheese on berries. Think Nashville hot chicken, hot honey … Read more
By Tanya Sichynsky, The New York Times At a birthday dinner recently, a pool of satiny, smoky eggplant pried my attention from an otherwise lively conversation. The dish was unassuming, dolloped with a bit of yogurt and a smattering of scallions and herbs. But my eyes ballooned cartoonishly with each bite, this slump of olive-oil-drenched, … Read more
By Emily Weinstein, The New York Times Tuesday is the 10th anniversary of New York Times Cooking, and I have to say, I’m feeling kind of sentimental about it! It’s our little app that could, a dormant recipe archive that not only came to life but has grown into something much more vast, with videos, … Read more
By Rebekah Peppler, The New York Times PARIS — Coconut in drinks can bring to mind hyper-creamy, often thick and sweet classics made with cream of coconut or coconut milk: painkillers, piña coladas, coquitos. But coconut water in drinks is lightly savory, nutty in flavor and rich in texture, and, as an ingredient, coconut water … Read more
