There is a joke going around that divorce lawyers are limbering up for the post-pandemic onslaught of work headed their way. If you’ve ever had…
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Tag: Cooking and Cookbooks
What to Cook This Week
Good morning. Yewande Komolafe has a fine new recipe for kunun gyada (above) this week, a warmly spiced West African porridge of rice and peanuts…
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Pan-Seared Gnocchi and Other Brilliant Ideas
On Monday, I finally decided to try a trick that has appeared on New York Times Cooking a few times in the past year or…
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Sugared and Spiced, This Creamy Porridge Comforts
A bowl of warm porridge drizzled with tamarind purée, kunun gyada recalls vivid memories for me, of visiting friends for iftar, the daily breaking of…
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A Stirring Spring Menu, Fit for a Celebration
I was born on a cold day in April. There were tulips pushing up to bloom in banks of snow, they tell me. A terribly…
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The Easiest Way to Make Crispy Homemade Samosas
In Pakistan, the Urdu word for “yesterday” is the same as the word for “tomorrow.” And lateness is generally acceptable. Sometimes, the sun sets while…
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21 Easy Easter Dinner Recipes
After cooking three meals day after day for an entire year, no one feels like spending hours in the kitchen whipping up an Easter feast,…
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Is Baked Alaska the Secret to a Long Life?
The cake is made with blueberry, vanilla and strawberry ice cream (blue, white and red are the colors of the French flag). It can be…
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The Best Salad Croutons Are Actually Cheese
Baked feta may be having a moment, but it’s got nothing on a slab of halloumi seared until golden, crisp and slightly melted. A mild,…
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Umami Is Often a Flavor Bomb. In This Creamy Pasta, It’s a Balm.
In 1908, the Japanese chemist Kikunae Ikeda discovered that an amino acid called glutamate in kombu, or dried kelp, was responsible for the wonderful savoriness…
View More Umami Is Often a Flavor Bomb. In This Creamy Pasta, It’s a Balm.