Most of these foolproof side dishes are ready in 15 minutes, and they are a snap to pack and share. David Malosh for The New York Times. Food Stylist: Barrett Washburne. Published July 30, 2025Updated July 30, 2025 Got a backyard barbecue on the calendar, or a last-minute potluck invite? Don’t have the time to…
Hamachi crudo and its endless, perfunctory variations blur together, but the rendering at Mirra, in Chicago, is a striking thunderbolt of flavor: slices of yellowtail drenched in lime-spiked buttermilk, hot and tangy with a garlic and serrano achar, tucked under a delicate crunch of nopales, ginger and curry leaves. In one bite, the fresh and…
More than 200 types of fish and other edible seafood species inhabit Tokyo Bay, and many more live in the waters off Japan. There are delicate, darting fish like isaki and sea squirts like hoya (also known as sea pineapples): things rarely seen on American menus. There’s a bewildering array of bivalves and crustaceans, including…
Hi, all! Genevieve here, stepping in for Emily. Leading up to this tax day, it’s been an interesting few weeks that have caused me to stop checking my retirement account (deep breath) and to consider even more how much to spend on food. I was raised to be frugal and remain a lover of good…