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Food

Roasted Chicken Makes Everything Better

NYTimes Dining and Wine - April 17, 2020 - 10:57am
Just add caramelized garlic and jammy cherry tomatoes for a simple, comforting sheet-pan dinner.
Categories: Food

What to Cook This Weekend

NYTimes Dining and Wine - April 17, 2020 - 10:30am
Springtime carbonara, a hasselback sausage or hambone soup: There are so many adaptable recipes to be made during these long days at home.
Categories: Food

How Native Americans Are Fighting a Food Crisis

NYTimes Dining and Wine - April 16, 2020 - 3:54pm
As the coronavirus limits access to food, many are relying on customs, like seed saving and canning, that helped their forebears survive hard times.
Categories: Food

This Simple Five-Ingredient Pasta Has Loads of Flavor

NYTimes Dining and Wine - April 16, 2020 - 2:13pm
You don’t need much to yield a lot of deliciousness — just a creamy base and a willingness to experiment.
Categories: Food

Our Best Recipes and Tips for Coronavirus Quarantine Cooking

NYTimes Dining and Wine - April 16, 2020 - 1:23pm
This regularly updated list of articles will help you find what you need.
Categories: Food

Add Some Tuna to Your Puttanesca

NYTimes Dining and Wine - April 16, 2020 - 12:21pm
Throw a can into this classic pasta dish for a little more body.
Categories: Food

How to Substitute Flours

NYTimes Dining and Wine - April 16, 2020 - 12:07pm
Can’t find all-purpose flour? Out of whole-wheat? Here’s what you can use instead.
Categories: Food

How to Find (and Discuss) Natural Wines

NYTimes Dining and Wine - April 16, 2020 - 11:41am
These bottles are made in small lots and are difficult to find. But here are five importers and five American producers to seek out, and some terminology to know.
Categories: Food

France Defines Natural Wine, but Is That Enough?

NYTimes Dining and Wine - April 16, 2020 - 11:41am
The wine industry and many consumers have long sought a definition, but the adoption of a voluntary charter may not clarify anything.
Categories: Food

A Frittata You Can Have for Lunch or Dinner

NYTimes Dining and Wine - April 16, 2020 - 9:38am
Tuck slices of this potato-studded dish between bread for a satisfying lunch, or serve it with a salad for a light dinner.
Categories: Food

The Galette Recipe One French Creative Director Grew Up On

NYTimes Dining and Wine - April 16, 2020 - 9:06am
At his grandmother’s cottage in Brittany, Pierre-Alexis Delaplace of Kerzon would wait, somewhat impatiently, for this savory treat.
Categories: Food

When Life Gives You Quarantine, Plant Potatoes

NYTimes Dining and Wine - April 15, 2020 - 9:46pm
The pandemic separated my family from our neighbors. Could a network of backyard gardens bring us together?
Categories: Food

Three-Ingredient Cookies, Fresh From Your Pantry

NYTimes Dining and Wine - April 15, 2020 - 5:59pm
Bake your way to these sweet snacks using ingredients you’re likely to have on hand.
Categories: Food

How to Make the Most of Those Cans of Sardines

NYTimes Dining and Wine - April 15, 2020 - 1:21pm
Alison Roman’s advice to eat these especially delicious little fishes: Add lots of herbs and something oniony, a little fat and tons of lemon.
Categories: Food

The Food Expiration Dates You Should Actually Follow

NYTimes Dining and Wine - April 15, 2020 - 12:00pm
The first thing you should know? The dates, as we know them, have nothing to do with safety. J. Kenji López-Alt explains.
Categories: Food

Cooking With Condiments

NYTimes Dining and Wine - April 15, 2020 - 10:30am
Find inspiration in those jars of chile crisp or peanut butter, that bottle of ketchup or mirin.
Categories: Food

If You Have Kimchi, You’re Steps Away From This Soup

NYTimes Dining and Wine - April 14, 2020 - 1:19pm
This warming recipe is the perfect way to use up any jars of the condiment that may linger in your fridge.
Categories: Food

Where to Order Fried Chicken for Takeout and Delivery

NYTimes Dining and Wine - April 14, 2020 - 11:16am
Spots across the city, including Adda, The Beatrice Inn and Peaches HotHouse, are all offering the dish.
Categories: Food

Don’t Fence Me In: The Comforts of a Sheep Video

NYTimes Dining and Wine - April 14, 2020 - 10:31am
It’s the virus-era version of the perpetual yule log — a six-hour loop of grazing livestock that provides soothing balm to the shut-in.
Categories: Food

When Life Gives You Lemons, Make 19th-Century Lemon Cake

NYTimes Dining and Wine - April 14, 2020 - 5:00am
To stay connected with visitors under stay-at-home orders, the New-York Historical Society is curating a digital collection of archival recipes.
Categories: Food