Tag: Cooking and Cookbooks

How to Throw a Festive Korean-Inspired Dinner Party

The designer Rejina Pyo moved to London from Seoul, South Korea, in 2008 to study fashion at Central Saint Martins, under the esteemed professor Louise Wilson. Not long after, she met her husband, the chef and cookbook author Jordan Bourke — and then, much to her parents’ dismay, she never moved back home. After graduating, […]

Read More

For the Hottest Grilled Chicken, Double the Spices

In most renditions of bhatti da murgh (Punjabi grilled chicken), the spices are something you taste but do not feel. Ground into a powder and mixed into the marinade, they slip quietly onto your tongue, almost without warning, before bursting into a fireball of musky, tangy, smoky flavors — the more pungent, the better. This […]

Read More

26 No-Cook Dinners for a Heat Wave

ImageFreds’ chicken salad.CreditDavid Malosh for The New York Times. Food Stylist: Simon Andrews. Julia Moskin’s best gazpacho.CreditLinda Xiao for The New York Times. Food Stylist: Monica Pierini. This creamy and cold Sevillian soup hits the spot on a hot summer’s day. Emulsifying tomatoes with garden vegetables and olive oil produces a smooth, airy texture that’s […]

Read More

The Sweet Hallmark of an Indian Celebration

BLOOMFIELD, N.J. — All Hetal Vasavada wanted when she was growing up in suburban New Jersey was to have cake on her birthday. One with pink buttercream frosting, flowers piped on the top and her name written in fancy cursive. Instead, for her ninth birthday, her mother — an immigrant from Ahmedabad, Gujarat, in western […]

Read More

Deep-Fried Tempura Flakes Are Linked to a Series of Sushi Restaurant Fires

Deep-fried tempura flakes, a key ingredient sprinkled on sushi rolls for crunch and known as agedama or tenkasu, Japanese for “heavenly waste,” have been linked to a series of restaurant fires in multiple states. Five of them occurred in Wisconsin, said Kara Nelson, a fire investigator in the capital, Madison, where two restaurants sustained more […]

Read More

How to Create a Chinese Feast, Inspired by Lulu Wang’s ‘The Farewell’

“Dad! You have to say he did a good job,” said the filmmaker Lulu Wang. She was addressing her father, Haiyan Wang, who was sitting next to me at dinner. It was a beautiful recent evening at the West Hollywood restaurant Auburn. A bottle of Maotai, the fiery Chinese liquor, was open, a feast of […]

Read More

Thanksgiving in July? The Times Food Desk’s Recipe for Success

Times Insider explains who we are and what we do, and delivers behind-the-scenes insights into how our journalism comes together. Food may be seasonal, but holiday memories are forever. That might be part of the reason Sam Sifton and his NYT Cooking team start planning their Thanksgiving coverage months ahead of the big day: Those […]

Read More

The Ripples of My Mother’s Hunger

At the age of 16, my mother spent hours waiting in bread lines in communist Poland, biting at her nails. The year was 1972. The line was mostly women. Their bellies rattled with hunger, anticipation of food burning in their throats. My mother has said that waiting in a bread line was not much different […]

Read More