Here’s some good news worth shouting from the rooftops: Yewande Komolafe is back! After a serious illness that kept her out of the kitchen for more than a year, she’s sharing her creative, soulful words and recipes in her column once again. First up is her Ghanaian light soup, a popular dish across West Africa….
There’s no tried-and-true salve for the morning after a big night, but this easy recipe is as close as it gets for Eric Kim. Garlicky, gingery and full of bright flavors, this panacea will heal you from within.David Malosh for The New York Times. Food Stylist: Rebecca Jurkevich. Published April 25, 2025Updated April 25, 2025…
Good morning. Passover, which begins on Saturday at sunset, commemorates the escape of the enslaved Jews of Egypt to Mount Sinai. Those who observe will clear their homes of leavened foods — chametz, in Hebrew — to recall how their ancestors, in the rush of the exodus, had no time to wait for bread to…
Miso soup with matzo balls? Lotus root tempura with matzo cake meal? Japanese sweet potato kugel? These exciting dishes aren’t the work of chefs, but rather came from the resourcefulness of 1,000 or so Jews in Tokyo, a city of 28 million. One of Japan’s tiniest minorities, they’re creatively adapting traditional recipes for Passover, the…
Let Samin Nosrat, the author of ‘Salt Fat Acid Heat,’ help you change the way you think about this beloved dish. Karsten Moran for The New York Times Published March 28, 2025Updated March 28, 2025 [This article was originally published on Jan. 9, 2017.] Soup is a true wonder of alchemy. Together, water, onions and…