Congratulations! You’ve made it through February, the shortest — and longest — month of the year. We all get extra credit too, because it’s a leap year. But next time I’d like a leap day in June, please. For now, let’s ring in March like the pros we are with a brand-new Ali Slagle recipe….
We’re in a strange sort of shoulder season, cookingwise. We’re ready for spring’s freshness, but are not quite done with winter’s cozy comforts. So today’s newsletter features recipes that compromise deliciously — dishes that are light yet filling, hearty yet bright. Melissa Clark’s sesame chicken with cashews and dates fits this bill, with its nutty,…
Cold February nights call for slowly simmered stews and braises; heady, savory aromas; and bowls of succulent, fall-off-the-bone meats. But what if you’re pressed for time? I’d prescribe Yasmin Fahr’s spicy, speedy recipe for skillet ginger chicken with apricots. The genius thing here is that although the meal comes together in less than an hour,…
Good morning. Saltimbocca — the name translates from the Italian as “jump in the mouth” — is a dish traditionally made with veal cutlets wrapped with prosciutto and sage, quickly cooked in butter and oil, and occasionally topped with cheese for a run beneath the broiler. Saltimbocca is, our David Tanis has written, largely a…
Pollo a la brasa — golden, garlicky chicken roasted on a spit — is a staple across Latin America. To those of us up north, the best known bird is the Peruvian version: crisp-skinned and tender-fleshed, often accompanied by a bright green cilantro-chile sauce. You don’t need a spit to make my oven-based recipe. You…
From last Lunar New Year to this one, my life has gone through challenges and changes, and I wanted to shield my kids from all of it. It turns out that, despite my best efforts, they in some way perceive what’s happening, so I instead try to give them what stability I can. When that’s…
But Mr. Mousa focused on one number: 3,892. That was his position on a New York City food vendor waiting list. Like thousands of the city’s mobile food vendors, Mr. Mousa cannot get a permit for his cart, the Halal Plates. A longstanding cap limited the number of permits to 5,100, before a 2021 law…
Getting chicken breasts right is a flex, but a tricky one. The delicate white meat, so low in fat, can go from supple to chalky in only one distracted, phone-checking, heartbreaking minute. Pierre Franey’s five-star recipe for chicken breasts with lemon solves this problem by searing the chicken quickly on both sides until golden brown…
Today’s newsletter is all about recipes that take the flavors of one beloved food and apply them to something else, creating a dish that’s both familiar and novel. What can we say? It’s the end of January, we’re a little stir-crazy and we love a bit of fun in the kitchen. First up: Ali Slagle’s…
Fancy seeing you here. If you’ve only started reading “Where to Eat” in the last four months, then you may not know me: I’m Nikita Richardson, and I’m freshly returned from a stint on The Times’s Live team covering breaking news. (Thank you so much to Pete Wells for covering for me while I was…
