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Food & Drink

All About Corn at the New School

It’s getting to be harvest time, and Topic48, a food consulting company that works on educational projects, is holding a two-day conference all about corn. Mira Evnine and Johanna Kolodny, the organizers, are gathering panelists, including Marion Nestle of New York University; Glenn Roberts of Anson Mills; the food historian …

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Hot Cheese Summer – The New York Times

Do you ever feel the itch to rebel against summer cooking doctrine — the mandate to eat simply grilled fish and shaved vegetable salads — and just absolutely destroy a dish of something steaming, saucy and baked? Do you believe that melted cheese belongs to every season? Is the mozzarella …

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A Mixed Grill to Remember

We all have recollections of exceptional dining experiences that set a benchmark for flavor. It’s funny how a memorable meal lingers in the mind. Perhaps a home cook or a restaurant somewhere made the best (fill in the blank) and, tasting it, you were taken by surprise. It was a …

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This Is Your New Biscuit Recipe

Good morning. Tejal Rao introduced a radical new biscuit technique in The New York Times Magazine this week, and delivered a recipe to go along with it for a tomato cobbler (above) that you should absolutely make as soon as you can. It comes from the gifted mind of Nicole …

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