For Lemon Curd in Less Than 10 Minutes, Use Your Microwave
Lemon-lovers, beware: You may not be able to stop making this super simple dessert.
Perfect this recipe, then change up the flavors, swapping in lime or grapefruit.Credit.Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
June 4, 2021
Recipes for microwave lemon curd have been around since the 1980s. But it took an Instagram post in 2021 to get me to try it.
Actually, it was many posts, most of them from the chef David Chang. A committed microwave enthusiast, he didn’t make curd, but he did demonstrate other dishes like kimchi jjigae, mashed potatoes and chawanmushi that you wouldn’t expect could be made in a microwave.
Our resident perfectionist takes on the classic French dish of garlic-flavoured chicken in garlic sauce, which is nowhere near as garlicky as you might imagine
When the pandemic hit the United States in March 2020, acclaimed Chicago restaurant Fat Rice told workers it would be closed only temporarily. It laid off around 70 employees and in April pivoted to donating grocery boxes, eventually operating as Super Fat Rice Mart, a general store offering $100 meal kits. But employees were left guessing as to when Fat Rice would reopen, what that would look like, and whether they would have jobs when it did. By June, though, they had their answer: After a wave of accusations that owner Abe Conlon berated female employees, treated Black employees differently from white ones, and even made English the official language of the kitchen, Conlon announced that Fat Rice would close permanently.
Russ and Daughters.
In what should be but unfortunately is not a minor subplot in “The Marvelous Mrs. Maisel,” the iconic New York appetizing store Russ & Daughters is defending itself after a New Jersey upstart allegedly pirated its century-old design.
The controversy is playing out in the Borscht Belt not the Catskills enclave where midcentury Jews played endless rounds of croquet, but a deli going by the same name and set to open in Stockton, New Jersey, this spring. The new eatery is helmed by Nick Liberato, a chef who made his name with the Netflix show “Restaurants on the Edge,” in which he traveled the world to provide design makeovers to ailing restaurants. But when it came to the design of his own stateside venture, fourth-generation Russ & Daughters owners Niki Russ Federman and Josh Russ Tupper saw a lot that looked familiar.
How iceberg lettuce wedged its way into American culture
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The easiest way to core iceberg lettuce is to firmly whack the head, core side down, against the kitchen counter. The force dislocates the core from the tight leaf structure, and, with a quick twist, it pops right out.
America s relationship with iceberg lettuce may have once been this simple â and satisfying â but in recent years, iceberg s reputation has wilted under nutritional and environmental scrutiny. On the other hand, iceberg recipes continue to pop up online and in cookbooks; they re handed down, swapped, and treasured. And at some point, iceberg lettuce became a signifier of taste, class, and values: deficient for some, yet irreplaceable for others.