cooking
You Deserve Fresher, Stinkier Garlic
Also this week: We’re microwaving our tofu and roasting astounding amounts of lamb.
Latest
Why Everyone Wants to Order Last
Some think it’s indecisive. I call it a power move.
cooking
The Last Egg
Plus: lactation muffins, soto ayam, and a big batch of beans.
News
Why Do Beauty Brands Want to Sell Women Dessert?
Plus: a new Edna Lewis documentary, and a fashion party with organ meat
cooking
Tinned Tomatoes For Your Cold Winter Heart
Plus: Cook from this book, find comfort in quesadillas, and go get the fuchka.
essay
It’s Not You. It’s Your Cooking
What happens when you and your partner refuse to eat the same foods?
cooking
You Deserve Post-Run Pav Bhaji
Plus: technicolor beans, sheet pan pasta, and contentious fro-yo.
News
Happy Birthday to My AI Grandma
Plus: Big Potato is in trouble, and can a corkscrew kill? (Just curious.)
cooking
Yuzucello for Your Winter Blues
Plus: a simple green pasta sauce, stuff piled on yogurt, and a supreme winter salad.
essay
The Aughts-Era “Foodie” Is Dead
A longtime restaurant critic reflects on what we’ve gained and lost in 30 years of dining.
cooking
The Ultimate Weeknight Rice
Plus: Blender pancakes, better choc chips, a Malört redemption cocktail, and an ode to tavern pie.
News
What Restaurants Can Do When ICE Comes Knocking
Plus: Bad Bunny was right about going cashless, Instagram chefs are tired, and an easy way to keep tabs on Trump.