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…View More A Classic Venetian Dish That Doesn’t Need Improvement
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…View More What to Cook This Week
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…View More Pan-Seared Gnocchi and Other Brilliant Ideas
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…View More Sugared and Spiced, This Creamy Porridge Comforts
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…View More A Stirring Spring Menu, Fit for a Celebration
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…View More The Easiest Way to Make Crispy Homemade Samosas
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,…View More 21 Easy Easter Dinner Recipes
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…View More Is Baked Alaska the Secret to a Long Life?
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,…View More The Best Salad Croutons Are Actually Cheese
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.