None of her relatives had ever made a quesadilla, because it was so easy to buy back home. Its variations are almost endless, including ones based on rice flour, yuca flour or masa harina, for different calibrations of density and loft. Vasquez chose all-purpose flour as “the most accessible starting point,” she says. In her…
Next month, Nick Ozemba and Felicia Hung, the co-founders of the Brooklyn-based design studio In Common With, plan to open Quarters, a shop housed in a 19th-century TriBeCa loft. The 8,000-square-foot space is laid out like a well-appointed home: Guests enter through the library and can wander the great room, bedroom, dining room, kitchen, bar…
In an era of rampant language baby-ification — “delulu” for confidently delusional, “stimmy” for stimulus check, “bb” for baby — one might forget that sando isn’t a cutesy shorthand for the word sandwich. It is, in fact, the Japanese word for sandwich, shortened from sandoitchi, itself one of many “loan words” from English and other…
In the early 1950s, Lucinda Moore founded a church ministry from her home in Blount’s Creek, N.C. The property anchored the charity work she became known for: nursing sick people back to health in her house, giving needy people the clothes that hung in her closet, leading religious ceremonies in the church she helped build…
The latest hefty volume quarried by the team at Modernist Cuisine, the research kitchen, photography studio and cookbook publisher founded by Nathan Myhrvold, is “Modernist Bread at Home.” It’s a follow-up for nonprofessionals to “Modernist Bread,” published seven years ago. Lavishly photographed with step-by-step instructions for hundreds of breadstuffs, it includes scientific and practical techniques,…
The first time I had brown bread from Ballymaloe Cookery School in Cork, Ireland, was at a welcome lunch for students. The menu was simple: Loaves of the bread accompanied poached Poole prawns from Ballycotton Bay, a 15-minute walk from the farm where the school sits. Darina Allen, the school’s co-founder, buzzed around the room,…
Good morning. I’m going hard on the fats and proteins this weekend. That’s not only because it’s still winter, but also because, for many, next week brings the start of Ramadan and its daily fasts that start at dawn and end with iftar, the sunset meal to break the fast. We have loads of recipes…
