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Food! Glorious Food!
Apr. 1st, 2015 08:16 amSmall Plates Grow Up
By PETE WELLS
The shrunken-portions revolution has won, as top chefs enter the fray and start shaping the new rules of dining.
‘Root to Leaf,’ a Field Guide to Vegetables
By SAM SIFTON
Steven Satterfield’s book offers both philosophy and instruction, with recipes that reward, again and again, the minimal treatment of the very best ingredients.
Recipes:
A Radish and Herb Salad That’s on the Cutting Edge
By MELISSA CLARK
The sharp blade on a mandoline transforms bulky root vegetables into ethereal shavings. (Article plus video.)
Recipes:
A Stew That Makes the Most of Spring Greens
By MARTHA ROSE SHULMAN
Incorporate spring’s green market offerings, from light beans to bright jalapeño, for a vegetarian tagine.
Recipes:
A Simple Recipe for Pasta With Mussels
By MARTHA ROSE SHULMAN
A vibrant linguine dish with a tomato sauce that gets added depth and intensity from the mussel broth.
Recipes:
Ask Your Easter and Passover Cooking Questions
By SAM SIFTON
Melissa Clark, Kim Severson, Julia Moskin and I will answer your questions about the holiday feasts all week long on the Food department Facebook page.
Ignacio Mattos’s Most Treasured Cooking Tool
By LIGAYA MISHAN
The chef at Estela is passionate about his Microplane, which was born to cut wood, not zest oranges.
Mastering Steak au Poivre
By DAVID TANIS
A simple dish goes heavy on the spice, with a pleasant, woodsy heat.
Recipes:
With Sugar on Top
By FRANCIS LAM
Learning to make sampita, a meringue cake from Montenegro.
Recipe:
Macaroons for Passover With a Difference
By JOAN NATHAN
The recipe for the Jewish holiday treats traces back to Iraq.
Recipes:
Winter Vegetables for Spring Holidays
By DAVID TANIS
There’s a place for red radishes, cauliflower and carrots at the table for Easter and Passover.
Recipes:
Cocktail Table Service Thinks Big
By ROBERT SIMONSON
The bar industry is becoming more inventive with what it calls “large format” drinks that serve two to six customers and cost $45 to $150.
Stop Making Us Guinea Pigs
By MARK BITTMAN
Roundup, widely used in farming, is “probably” carcinogenic.
Steven Smith, a ‘Marco Polo’ of American Tea, Dies at 65
By SAM ROBERTS
Mr. Smith, who helped found the Stash and Tazo tea companies, brought back novel varieties from his global travels and developed a wide following.
By PETE WELLS
The shrunken-portions revolution has won, as top chefs enter the fray and start shaping the new rules of dining.
‘Root to Leaf,’ a Field Guide to Vegetables
By SAM SIFTON
Steven Satterfield’s book offers both philosophy and instruction, with recipes that reward, again and again, the minimal treatment of the very best ingredients.
Recipes:
Creamed Rice With English Peas and Country Ham
Radish Sandwiches With Butter and Salt
A Radish and Herb Salad That’s on the Cutting Edge
By MELISSA CLARK
The sharp blade on a mandoline transforms bulky root vegetables into ethereal shavings. (Article plus video.)
Recipes:
Radish and Herb Salad With Meyer Lemon Dressing
More Spring Salads
A Stew That Makes the Most of Spring Greens
By MARTHA ROSE SHULMAN
Incorporate spring’s green market offerings, from light beans to bright jalapeño, for a vegetarian tagine.
Recipes:
Collard Greens Tagine With Flageolets
More Collard Greens Recipes
A Simple Recipe for Pasta With Mussels
By MARTHA ROSE SHULMAN
A vibrant linguine dish with a tomato sauce that gets added depth and intensity from the mussel broth.
Recipes:
Pasta With Mussels in Tomato Sauce
More Easy Pasta Recipes
Ask Your Easter and Passover Cooking Questions
By SAM SIFTON
Melissa Clark, Kim Severson, Julia Moskin and I will answer your questions about the holiday feasts all week long on the Food department Facebook page.
Ignacio Mattos’s Most Treasured Cooking Tool
By LIGAYA MISHAN
The chef at Estela is passionate about his Microplane, which was born to cut wood, not zest oranges.
Mastering Steak au Poivre
By DAVID TANIS
A simple dish goes heavy on the spice, with a pleasant, woodsy heat.
Recipes:
Simple Steak au Poivre
More Steak Recipes
With Sugar on Top
By FRANCIS LAM
Learning to make sampita, a meringue cake from Montenegro.
Recipe:
Sampita
Macaroons for Passover With a Difference
By JOAN NATHAN
The recipe for the Jewish holiday treats traces back to Iraq.
Recipes:
Almond-Walnut Thumbprint Macaroons
More Passover Recipes
Winter Vegetables for Spring Holidays
By DAVID TANIS
There’s a place for red radishes, cauliflower and carrots at the table for Easter and Passover.
Recipes:
Butter-Stewed Radishes
Venetian Cauliflower
Roasted Coconut Carrots
Easter Recipes
Passover Recipes
Cocktail Table Service Thinks Big
By ROBERT SIMONSON
The bar industry is becoming more inventive with what it calls “large format” drinks that serve two to six customers and cost $45 to $150.
Stop Making Us Guinea Pigs
By MARK BITTMAN
Roundup, widely used in farming, is “probably” carcinogenic.
Steven Smith, a ‘Marco Polo’ of American Tea, Dies at 65
By SAM ROBERTS
Mr. Smith, who helped found the Stash and Tazo tea companies, brought back novel varieties from his global travels and developed a wide following.
