It’s Juneteenth, a day traditionally celebrated with brightly hued red foods. If you’re searching for some summery inspiration, look no further than Gabrielle E.W. Carter’s recipe for country panzanella with watermelon dressing, adapted by Nicole Taylor and Yewande Komolafe. This colorful, cooling salad, full of toasted bread, tomatoes and watermelon, is tossed with a piquant…
The above note about Melissa Clark’s fruit galette from Walter, a reader, stuck with me. Making this adaptable recipe truly is a joy. You have the chilled, floured dough on your hands; a sculptor’s satisfaction of rolling the dough lump into a smooth sheet. Preparing the colorful fruit maybe leaves a soft fuchsia blush on…
Summer cooking should be a breeze, more pleasure than chore. So keep it simple. Have a simple salad, something for the grill, a homey fruit dessert. If you can find someone to help with the preparation, so much the better. This menu, relying on fresh summer produce, is easy to accomplish and yields a refreshingly…
Like a lot of people, I try really hard to avoid buying single-purpose kitchen gadgets or appliances — especially the ones that take up a lot of space. (I did once make an exception for a cherry pitter, because I had a full bucket of Bings and $15 is a small price to pay for…
For a limited time, you can now view all these recipes for free. Just download the New York Times Cooking app to start your free trial. Apple iOS users can download the app here, while Android users can use this link. Enjoy! Do you ever cook something just for the leftovers? I know that’s the…
Hello and “happy” Monday! I’m filling in for Melissa today, so it feels only right to kick things off with her new recipe for creamy fish with mushrooms and bacon. Pardon the Stefon-ism, but this recipe has it all: mild, white-fleshed fish (good for the fishy-fish averse); canned tomatoes (the pantry M.V.P.); mushrooms and bacon…
I have never met Rick Martínez — I would love to, ideally with Choco in tow — but I consider him my cookie godfather. In 2017 he wrote about his favorite brown butter chocolate chip cookies for Bon Appétit; I made them and won third place in New York magazine’s staff holiday cookie contest that…
At the start of this year, the celebrated Danish chef Frederik Bille Brahe, 40, closed down Apollo Bar & Kantine, his beloved art-world hangout in the courtyard of Copenhagen’s Kunsthal Charlottenborg, in order to reinvent the space and its menus. He and his executive chef, Yuta Kurahashi, 36, shifted their focus to dinner and now…
I thought I came up with a whole new expression. It turns out I didn’t. I was thinking about asparagus and how it evokes emotion: the anticipation of its coming, followed by the thrill of its short season’s finally arriving. But there’s another emotion I was trying to put into words: that melancholy — sadness,…
The tips of deciduous trees are showing the barest tinge of green, and flowering fruit trees are in full bloom. A neighbor’s forsythia has come to life, bulbs are busily doing their thing. Spring has arrived. At farmers’ markets on the West Coast, where I reside, peas and fava beans are showing up, and just…
