Good morning. There’s a spot way up in the back of the bay where the shore splits into a creek and the water runs fresh into salt. There are blue crabs there, Callinectes sapidus, beautiful swimmers, and soon enough they’ll be big enough to trap and steam. They aren’t yet, though, and so for a…
Good morning. What’s your favorite store-bought sandwich? In New York, I’m partial to the hot roast beef from Defonte’s in Brooklyn, the Carmine’s Special at Del Fiore’s in Patchogue and the Reuben with coleslaw at the Country Store in Orient. I’ve gone straight from the airport in New Orleans to Parkway for a fried oyster…
I’ve gotten a bunch of emails from readers lately asking why New York Times Cooking chicken recipes don’t often call for boneless, skinless breasts. “Why is it always chicken thighs? I don’t know anyone, except my sister, who prefers dark meat,” someone wrote, in a truly excellent email with a subject line that simply said…
Ripe, creamy avocados are great on toast, salads and burgers, or just sprinkled with salt. Plus, they’re healthy — but how healthy? “Avocados are no regular fruits,” said Dr. Frank Hu, a professor of nutrition and epidemiology at the Harvard T.H. Chan School of Public Health. “They’re nutrient dense with very little carbohydrates and high…
More fun, less drudgery. That’s my goal for the summer — and specifically for my summer cooking. In my dreams, I’m whisking together a vinaigrette in a seaside cottage with a big breezy kitchen and a farm stand down the road (think Diane Keaton’s place in “Something’s Gotta Give”). While that’s not the reality for…
The French chef Yann Nury wants you to remember that the winter holidays will be over soon. Roasts will be sliced, served and forgotten; Champagne will be drunk. And, if you choose to serve canapés, each one you make, no matter how labor-intensive, will be gone in a single bite. “Enjoy the specific moments,” Nury,…
