Well, I finally did what I’ve been threatening to do since February’s London visit: I recreated the fish we ate at Noble Rot, that cozy black-wood-paneled restaurant on charming Lambs Conduit street in Bloomsbury that I still haven’t shut up about. We ate some pretty amazing food in London, but I think the fish we ate at Noble Rot is the… Read more »

“In the late summer of 2019, I hit a wall. I felt cruddy after years of eating everything I wanted, all in the name of professional research.” So beings Andrea Nguyen’s wonderful new cookbook Ever-Green Vietnamese, where she reimagines her traditional Vietnamese repertoire, seeking out savory depth while wearing more plant-forward goggles. Perhaps it’s not a surprise that the whole project… Read more »

Greetings eaters and readers! I’m thrilled to present Amanda Hesser’s Easter Menu as the next chapter in my Dinner Party Game Plan series. Here, Amanda, co-founder of Food52 and one of my personal food writing heroes, offers two options, both of which won me over for their ease and elegance. I am so thrilled about her star turn here, in fact, that I’m… Read more »

How do I eat vegetarian without leaning on carbs? Since I wrote The Weekday Vegetarians, I have gotten this question at every turn. The first thing I need to say about this is that in general, we eat a normal amount of carbs in our house. We’re not eating pasta every night, but nor are we serving riced cauliflower with our… Read more »

Gochujang-Glazed Fish

I cleaned out our refrigerator over the weekend and found a tub of Gochujang (Korean fermented chile paste) hiding in the back, far away from where most of my condiments live. Which might explain why I forgot about it for some time. And I’m not sure how because it’s one of those ingredients that really earns its keep — it… Read more »

Quick-Pickled Onions

This is worthy of memorization for two reasons. The first is that pickled onions are an amazing upgrade to literally everything, including sandwiches and burgers and tacos and straight out of the jar. Second, once you memorize the ingredient ratios here, you’ll end quick-pickling everything — cabbage, carrots, broccoli, cauliflower. Quick-Pickled Onions: In a medium heavy saucepan, bring 2 cups water, 1/4 cup… Read more »