Dining & Food

Hoecakes for Weekend Breakfast; ‘Those Meatballs’ for Weeknight Dinner

Good morning. I like a savory breakfast on the weekend — maybe a bowl of congee studded with peanuts or a roast beef hero with gravy and mozzarella. Occasionally, there’s a mad dash to Queens for early doubles at Trinciti or a first-in-the-door shrimp and grits at Bubby’s in Manhattan. Those are nice mornings. Conversely, I’m not at all opposed …

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Macaroni and Peas, Buttermilk Roast Chicken and Shabu Shabu

We know that frozen peas are a freezer staple — they’re just as good as their fresh counterparts, and they’re always ready to add little pops of sweetness to skillet greens with runny eggs and vegetable pulao. But … what makes them such a good freezer staple? Why do they freeze better than, say, apples? A reader asked the cookbook …

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Gochujang Is Always a Good Idea

Good morning. The dogs ran for miles in the snow, and then snoozed deeply in the back of the truck while we ate pizza at Lucia in Sheepshead Bay, Brooklyn, while we drove to Villabate for pastry afterward, when we got home and napped ourselves. It was a perfect weekend day for them, for me, for the family. For dinner …

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3 Vegetarian Stew Recipes That Don’t Take Hours on the Stove

A slowly bubbling pot of stew on a cold winter evening, steam rising and scents wafting, is the epitome of cozy contentment. There’s a fine line between a stew, a braise and a soup, and it’s quite subjective: Sometimes only a few spoons of broth make the difference. To my mind, a stew needs to be thick enough to eat …

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The Best Bakeries Embrace Sweet and Savory

Much to my dentist’s dismay, I love sweets. A meal simply doesn’t feel complete without something sugary at the end, and many a 3 p.m. slump has been avoided with a well-timed cookie. A few weeks ago, a waiter called my group her favorite table after we ordered the entire dessert menu. But I understand that not everyone is about …

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Every Little Thing We Cook Is Magic

Cooking is, in almost every way, magic. Every day, we trot into our kitchens with an idea and a few tricks up our sleeve, transforming ingredients and conjuring wholly new creations in the process. Recipes, then, are little spells, road maps to transcendent deliciousness. Only with a recipe can you turn just three ingredients into an awe-inspiring roasted cauliflower and …

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This Sesame Chicken With Cashews and Dates Is ‘Crazy Delicious’

We’re in a strange sort of shoulder season, cookingwise. We’re ready for spring’s freshness, but are not quite done with winter’s cozy comforts. So today’s newsletter features recipes that compromise deliciously — dishes that are light yet filling, hearty yet bright. Melissa Clark’s sesame chicken with cashews and dates fits this bill, with its nutty, savory, sticky-sweet flavors balanced by …

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‘Veselka’ Review: Serving Up Support for Ukraine

You would be hard pressed to find a New Yorker unfamiliar with the name Veselka. The pierogi and borscht eatery, established in 1954 by a Ukrainian émigré, is a staple of the East Village, where its genial diner atmosphere — overseen by Jason Birchard, the founder’s grandson — draws everyone from university students to seasoned old-timers. “Veselka: The Rainbow on …

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Why Do Some Fruits and Vegetables Freeze Better Than Others?

For water to freeze, it must first be super-chilled — that is, chilled below 32 degrees Fahrenheit. Only then does it undergo a phase change from liquid to solid: Its structure transforms from a loosely bound mass of flowing molecules into crystalline aggregates with a strict, regular alignment. These aggregate crystals in frozen foods can vary in size, from microscopic …

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If Garfield Made Soup, He’d Make This Soup

Of all the wildly popular American takes on Italian cuisine (spaghetti and meatballs; fettuccine Alfredo; chicken Parmesan), the latest to go viral is lasagna soup, thanks to one TikTok user with a Lego set and a thing for pasta. Christina Morales got the whole story for The New York Times, and naturally we have the recipe. It retains everything you …

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