I’ve realized that part of why I love eggs is because their gentle blandness — with a little richness from the yolk — is a good excuse to be assertive with the seasonings and sauces. I’m thinking of the soy sauce I pour on my four-minute onsen eggs, the hot sauce that gets caught in…
Be a better “bring your lunch to work” person with these expert tips. Make a lunch you’ll dream about.Mark Weinberg for The New York Times. Food Stylist: Michelle Gatton. By Ali Slagle Ali Slagle is a recipe developer and regular contributor to NYT Cooking. Published March 28, 2025Updated March 28, 2025 Eating lunch is a…
Good morning. One of the great feelings in a Brooklyn life is to be among the first through the door at East Harbor Seafood on a Sunday morning. All is anticipation: for the coming dim sum, and for the day that will follow it. The hours ahead could take us anywhere: to adventure; to the…