It recently dawned on me that a significant portion of my favorite, most-repeated New York Times Cooking recipes rely on eggplant. There’s Kay Chun’s eggplant dal and eggplant adobo, Alexa Weibel’s eggplant caponata pasta and this trio of stunners from Eric Kim: gochujang-glazed eggplant, bulgogi eggplant, eggplant Parm. These recipes take this very dependable vegetable…
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…
