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
Long reviled as a manifesto of hate, Adolf Hitler’s Mein Kampf has become the raw ingredient for an art project reconstituting the toxic text into something more savoury: a cookbook. In a cafe in the late Nazi leader’s native Austria, an artist is cutting up the book that laid the ideological foundations for Nazism – … Read more
Baking can often be a complicated task, but there’s no need for it when it comes to cheesecakes, especially no-bake recipes. This particular no-bake cheesecake is rich, creamy, and irresistible – the hardest part is waiting for the dessert to set. Taking just 15 minutes to put together, this recipe consists of a simple press-in … Read more
A growing number of chefs around the world are borrowing techniques, recipes and ingredients from Cantonese cuisine, and using them subtly or overtly in dishes as diverse as Italian, Turkish, German and Japanese. Blue crab dumplings at Gallada, at The Peninsula Istanbul, in Turkey. Photo: Victoria Burrows Chefs taking inspiration from other cultures is, of … Read more
Banana muffins are already delicious, but Nigella Lawson has a recipe that will soon be a favourite. The chef uses butterscotch chips in her banana muffins to add another level of sweetness. She said the butterscotch can be substituted with any kind of chocolate chip as well, whether it’s white, dark or semi-sweet. The recipe … Read more
By Christina Morales, The New York Times During Passover, Jews move culinary mountains with matzo: cheesy lasagna with layers of the unleavened bread instead of noodles; peanut and caramel brittle; homemade pasta; and even pizza. It’s one of 10-year-old Hudson Greenstein’s favorite foods. During Passover two years ago, he was craving pizza when he and … Read more
By Genevieve Ko, The New York Times My cousins and I used to dare one another to touch the shrimp, their 10 legs dancing, their antennae waving. At the Chinese seafood restaurants near us in the San Gabriel Valley of Southern California, the servers would bring our orders, still alive, to the table for approval … Read more
By Joan Nathan, The New York Times In 1980, my husband Allan and I hosted our first Passover Seder at our home. There were about eight of us: my husband’s Uncle Henik, who had numbers from Auschwitz on his arm; my Polish in-laws who’d had to flee to the Soviet Union; a few friends; and … Read more
By Rebekah Peppler, The New York Times PARIS — Lemon is as versatile behind the bar as it is in the kitchen. From peel to juice, this sunny citrus can brighten and balance your cocktails. “To put it as simply as possible, lemon is going to make alcohol more drinkable,” said Ei Cullina, the head … Read more
