In its third season, “The Bear,” a television show known for its dedicated hyperrealism, did not disappoint fans looking for real-world culinary references. As Carmy (Jeremy Allen White), Sydney (Ayo Edebiri) and their team of former sandwich professionals hustled for a Michelin star or two at their newly opened fine-dining spot, Easter eggs dotted the…
That carton of eggs has been sitting in the fridge for a while. You check the expiration date, and you’re a few days past. Are they still OK to eat? It’s the stuff of common domestic disagreements, frantic internet searches and self-doubt. How long do eggs really last, anyway? According to the United States Department…
In this column, Ask Kenji, the cookbook author Kenji López-Alt answers your questions. This week, he discusses the surprising science of salting scrambles. Q. Should I add salt to scrambled eggs before cooking, during or after? — Ashley Allison, Chicago A. “Don’t season it,” a young Gordon Ramsay warns in the viral video that has…
Good morning. I had a lovely run of Brooklyn sandwiches going, before work, school and Easter intervened to send me back to the kitchen. There was a classic Saigon-style bánh mì from Ba Xuyen in Sunset Park. A colossal roast beef, fried eggplant and mozzarella hero from Defonte’s in Red Hook, with hot peppers, gravy…
Granted, I was born and raised in California, but I will always consider the roast chicken from Zuni Café, in San Francisco, to be the platonic ideal of a Fancy Chicken Dinner. So my Zuni senses were tingling when I saw Melissa Clark’s new recipe for herby skillet chicken with greens. It hits all the…
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….
