Food

It’s inevitable. At some point this summer, it’s going to be too hot, too humid, too overwhelming to cook.So don’t.Don’t turn on the stove. Don’t preheat the oven. Don’t melt or sear...

Over the last decade, as dairy-free ice cream gained a foothold in the commercial market, its flavors were limited, its texture was often watery and its taste could be questionable.Today, many of...

Good morning. You can spend your whole adult life doing something absolutely correctly and never quite feel as if you’ve mastered the task. This is especially true in cooking. For instance, how...

This and every summer, grill some chicken. With corn. With peaches. With tomatoes. With abandon! Or don’t: You can still evoke the flavors and smells of the season inside using the stovetop...

A freshly ground masa tortilla, as it cooks on a comal, inflates as the steam inside pushes apart the sides and releases an intoxicating toasted corn aroma. It actually tastes like nutty,...

Hi! This is a different Emily (Fleischaker) than usual. I’m a deputy editor on the food and cooking desk, filling in for Emily Weinstein.A co-worker recently used the phrase “spiritually out-of-office” to...

Good morning. Here’s an excellent sandwich I ate around 60 miles south of the Jones Inlet on Long Island the other day, zooming around the New York Bight looking for offshore bluefin...

On a beautiful summer day, you don’t need much of an excuse to dine outdoors — especially if you’ve got a garden, patio or deck surrounded by greenery.“It’s more relaxed when you’re...

The text was brief: “Warning: She made you a cake.”I was packing a weekend bag to spend a couple of nights in the tristate suburbs, and the “she” in question was Susan,...

A few thoughts about summer cooking: It should be bold, flavorful, refreshing. It should take full advantage of the season’s fresh produce. And, if possible, it should be consumed outdoors.It should also...