Food

No one wants to spend their Saturday stalking the farmer’s market for beautiful berries that are moldy come Monday.

The kitchen doors are open wide, held in place by terracotta pots of rosemary. Butterflies – pale blue, the occasional rust and black monarch – find their way in and join me at the stove. The menu is, as ever, guided by the season.

Crisp vegetables are often prized, but long-cooking them into tenderness can bring out their deepest flavors. Every now and then, I’ll start to tell a story before I realize it isn’t mine. Never mind that it feels like a memory of my own; it isn’t.

Dostoevsky loved it. Catherine the Great enjoyed it. Sofia Tolstaya, Tolstoy’s long-suffering wife and assistant, made it. It was once the quintessential Russian dessert: pastila. Sweet, fluffy pastila was a classic afternoon tea snack at aristocratic Russian soirees of the 19th century.

Steak is one of the most popular foods for first-time sous vide enthusiasts to cook, and with good reason.

There are fussy, transient kitchen friends: your favorite sponge, for example, which needs to be replaced with annoying regularity, or that delicate stemware you purchased and broke within the same month.

A pizza oven is not an essential item, but it sure is fun to use. It can also do something your home oven cannot: Reach the blistering-hot temperatures required to bake up the perfect pie.

The following article is a written adaptation of an episode of Thrilling Tales of Modern Capitalism, Slate’s podcast about companies in the news and how they got there. In 2017, Amazon entered the grocery business by tossing Whole Foods in its shopping cart.

The cheesecake gene runs strong in my family. My cherished aunt was the supermarket type; she would sooner have not had ice in her freezer than not had a Sara Lee.

Iam at the supermarket, standing in front of the milk, cream and yoghurt fridge. To my left, an elderly man lifts his glasses so he can read the small print on the side of a tub of Greek yoghurt. He asks me if it is magro (low-fat), and I tell him it is.

Two grilling methods are all you need to cook summer’s bounty, from broccoli to asparagus, cauliflower to tomatoes. Even leafy greens benefit from a brief turn on the grill. The summer grilling season is upon us, and so are the vegetables.

“You don’t want me in your book,” an English grandma warned Anastasia Miari and Iska Lupton, authors of Grand Dishes: Recipes and Stories from Grandmothers of the World.

Switching up the foods you eat by adding more nutrient-dense items to your diet can drastically improve your health and longevity. As a dietitian, one of my favorite healthy foods I always keep in my kitchen is a can of organic, no-salt (or low-sodium) chickpeas.

When I heard that the Swedish Chef from “The Muppet Show” was opening a Chelsea location of his celebrated bistro, Dorg Schnorfblorp Horganblorps, I was skeptical. I’m always hesitant to believe the hype surrounding celebrity chefs, especially when they’re made of felt.

Ten years ago, Roni Mazumdar cautiously added a Bengali dish from his childhood — a beet, carrot, potato and pea cutlet called vegetable chop — to the menu of his restaurant, Masalawala, on Manhattan’s Lower East Side. “No one would buy it,” Mr. Mazumdar said.