It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.
Tag: kitchen window
On the day of indulgence before the austere season of Lent, celebrate as you’re meant to: with a hearty helping of dough and fat.
They’re creamy, delicious, full of nutrients — and, as a crop, they have a complex history. But banana enthusiast Laura B. Weiss keeps it simple in her appreciation of America’s No. 1 fruit, with sweet suggestions for breakfast and dessert.
As summer turns to fall, finding new ways to use up abundant apples is a great way to mark the arrival of autumn. And for one food writer, there’s one apple in particular that spells the end of summer: Gravenstein apples, which are grown in her native Sebastopol, Calif.
For one food writer, Cuban food was a gateway cuisine to the spicy and soulful cooking of the Caribbean and points farther south. From Argentinian grills and Jamaican jerk places to Haitian barbecue joints, these cuisines co-exist and interact, as kitchens and menus cross-pollinate.
Dressed in caramel notes, with a suggestion of salt and a big wink toward vinegar, a roasted tomato’s most memorable feature is its long, sensuous, deep and savory finish.
Basil is a mega-celebrity of the herb world. But if it had a choice, it might prefer to be recognized for its work in lesser-known cuisines and recipes (the indie films and off-Broadway plays, if you will), where it shines in a different way and brings a new dimension to food.
The versatility of the cobbler family of desserts allows you to experiment with various combinations of summer fruit and swap in biscuit or pie dough, depending on what you have on hand. After all, you’re cobbling it together. If the shoe fits, wear it.