Happy Asparagus Month — known sometimes, to people who aren’t me, as “May.” The month officially kicked off this past weekend, when I laid eyes on the first purple-tipped local bunches at the farmers’ market. Despite the fact that currently I’m dining out for all my dinners (and many of my lunches) as an interim…
Good morning. The rhubarb’s beginning to pop by the fence where it always grows, but it’s still a few weeks from its delicious adolescence. That’s OK. I know there are farmers who force it, and I’m happy to pay them for their labor. I’ve been dreaming of rhubarb pound cake (above) for months, astringency against…
Good morning. The Kentucky Derby kicks off tomorrow at Churchill Downs in Louisville, Ky., two minutes of excitement bracketed by drinks and snacks, a prelude to dinner with as many people as you can fit around your table. The race is a reminder that while our young nation may have birthed itself in opposition to…
Yossy Arefi’s lemon yogurt cheesecake.Mark Weinberg for The New York Times. Food Stylist: Monica Pierini. Published April 15, 2025Updated April 15, 2025 Lemon is a wonder. It can transform a rich, creamy dish like pudding or cheesy pasta into something light and nuanced. And sure, you can add acid to a dish in many ways…
Writing this newsletter is easier some weeks than others. Inspiration minds no schedule. Often it strikes me on the subway, where I’ll hammer out a few paragraphs in my Notes app, or in the shower, where I’ll reach for my phone perched on the sink ledge and dictate a flurry of one-liners into the Voice…
People are talking about the new Netflix series “With Love, Meghan,” and our own Julia Moskin traveled to California to spend the day with the Duchess of Sussex in her Montecito home kitchen. Certainly the sight of Prince Harry sporting Birkenstocks in the garden is thrilling, but what had me at the edge of my…
Once you perfect the dough, you will find this versatile tart is dead simple to make with ingredients you have around. Francesco Tonelli for The New York Times Published March 31, 2025Updated March 31, 2025 [This article was originally published on Feb 13, 2017.] French pastries are as much a savory tradition as they are…
These delicious, streamlined dishes make it a breeze. Andrew Purcell for The New York Times. Food Sylist: Barrett Washburne. Published March 20, 2025Updated March 20, 2025 When you’re wandering the grocery store aisles at 5 p.m., trying to figure out what to make for dinner, it’s easy to overlook fish in favor of a more…
What is personal growth? Is it setting boundaries? Is it picking up and sticking to (and splurging on) a hobby? Is it literally just getting swole? Or is it simply admitting when you’re wrong? A more dogmatic person would say no. But I’ve grown! So let me say, with my whole chest: I’ve been wrong…
With these strategies, eggs deliver even more flavor in easy morning recipes. In Naz Deravian’s egg bites, cottage cheese and shredded cheese bulk up the eggs.Ghazalle Badiozamani for The New York Times. Food Stylist: Barrett Washburne. Published March 18, 2025Updated March 18, 2025 Egg prices continue to rise and as supermarkets run short, every carton…
