The New York Times – Film:
His plays tended to parody American institutions. His food writing tended to be full of humor.
Category: Cooking and Cookbooks
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Tracing Mexico’s Complicated Relationship With Rice
The New York Times – Travel:
Having arrived in the country via the Spanish Conquest, the grain’s presence poses the question: What’s native, and what isn’t, when it comes to a nation’s culinary history?
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For Many Members of the Arab American Diaspora, Mansaf Offers a Taste of Home
The New York Times – Travel:
The traditional Bedouin dish of bread, rice, lamb and yogurt is a talisman of identity in Jordan — and in various communities in suburban Detroit.
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In Senegal, a Return to Homegrown Rice
The New York Times – Travel:
The country has remained mostly dependent on the grain’s importation since colonization in the 1800s. But some locals are trying to change that.
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The Thrilling Dare of Scorched Rice
The New York Times – Travel:
When browned on the bottom of the pot by a skilled cook, the grain is transformed into a complex delicacy, one prized by food cultures around the world.
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Seeing the World Through a Grain of Rice
The New York Times – Travel:
The widely consumed staple is freighted with history, and has as many culinary applications as it does meanings.
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Recipes for Kids
The New York Times – Fashion & Style:
These flavorful and fun dishes have something for everyone.
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Recipes for Kids
The New York Times – Fashion & Style:
These flavorful and fun dishes have something for everyone.
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In Oaxaca, a Meal to Celebrate a Pioneering Artist’s Legacy
The New York Times – T Magazine:
To fete the opening of a new exhibition of work by — and inspired by — Ana Mendieta, the curator Su Wu gathered friends for a comal-cooked brunch prepared by chef Thalia Barrios Garcia.