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1 month ago | 
denverpost.com | Yasmin Fahr |Colu Henry |Sohla El-Waylly
When home cooks put away the steamer and started cranking their ovens instead, broccoli’s image changed from divisive to divine. Steamed broccoli can be wonderful (if you don’t overcook it to mush), but there’s something especially alluring about the crisp, nutty flowers and sweet, tender stems of roasted broccoli trees. Once you get the basics of roasting broccoli down — it just takes oil, salt and high heat — you may want to accessorize.
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2 months ago | 
pressdemocrat.com | Eric Kim |Colu Henry |Kay Chun |Melissa Clark
After last week’s newsletter about the food my children eat (and don’t eat), I got about 10 times the number of emails I usually receive, a vast majority of them from parents saying they felt seen. The idea is for us at New York Times Cooking to understand and meet your wants and needs, while also suggesting new things for your plate.
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2 months ago | 
twincities.com | Emily Weinstein |Eric Kim |Colu Henry |Kay Chun
After last week’s newsletter about the food my children eat (and don’t eat), I got about 10 times the number of emails I usually receive, a vast majority of them from parents saying they felt seen. The idea is for us at New York Times Cooking to understand and meet your wants and needs, while also suggesting new things for your plate.
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2 months ago | 
denverpost.com | Emily Weinstein |Eric Kim |Colu Henry |Kay Chun
By Emily Weinstein, The New York TimesAfter last week’s newsletter about the food my children eat (and don’t eat), I got about 10 times the number of emails I usually receive, a vast majority of them from parents saying they felt seen. The idea is for us at New York Times Cooking to understand and meet your wants and needs, while also suggesting new things for your plate.
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Dec 3, 2024 | 
denverpost.com | Emily Weinstein |Colu Henry |Yasmin Fahr |Jennifer Steinhauer
By Emily Weinstein, The New York TimesIs it OK to have just cookies for dinner? Asking for a friend. We’ve fully toggled into holiday mode here at New York Times Cooking, starting with Cookie Week, our annual baking bonanza. Inch for inch, is there anything happier than a cookie? It’s joy forged from butter and sugar. I’m tempted to just disappear into the kitchen and bake up a storm. Yet, as always, I have to eat a real dinner.
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Sep 19, 2024 | 
coluhenry.substack.com | Colu Henry
Popping in quickly today as it’s been a bit manic since we got back from Canada. I promise a more robust installment next week… But, I do have a fun recipe and a discount code for some of my favorite Jacobsensalts! I’ve known Ben Jacobsen for over a decade and it’s been amazing to watch Jacobsen Salt grow. I lived in Portland briefly around the time he started the company in 2011.
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Sep 18, 2024 | 
denverpost.com | Emily Weinstein |Melissa Clark |Colu Henry
By Emily Weinstein, The New York TimesTuesday is the 10th anniversary of New York Times Cooking, and I have to say, I’m feeling kind of sentimental about it! It’s our little app that could, a dormant recipe archive that not only came to life but has grown into something much more vast, with videos, newsletters, cookbooks and more. As I pored over spreadsheets with our highest-rated, most-saved, most-loved recipes, a few jumped out. You know how a familiar recipe can feel like an old friend?
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Aug 10, 2024 | 
thewest.com.au | Colu Henry
A buttery sauce run through with vibrant citrus and mint brings an easy elegance to this salmon. Don’t let the short ingredient list fool you: there’s lots of flavour here. The red-pepper flakes give off a subtle heat, while orange zest and fresh mint cut the richness of this superbly fatty fish. A crisp green salad or sauteed asparagus would work well alongside, as would a glass of crisp, chilled rosé. Step 1 Turn on the grill and position the oven rack to sit about 15cm below it.
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Jun 28, 2024 | 
moviepudding.substack.com | Elissa Suh |Ali Slagle |Colu Henry
These screenshots from Catherine Breillat’s Perfect Love (1992) cheekily epitomize the worldview of French auteur, whose work has been, she tells me, trying to get to the root of our desires—and why we do the sometimes absolutely ludicrous things we do. I had a great conversation with her for Vogue, on the occasion of her new movie Last Summer. She was ebullient and game to talk—but as can happen, some of her reflections didn’t make it into the final published piece.
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Jun 6, 2024 | 
coluhenry.substack.com | Colu Henry |Jenny Rosenstrach
Hi, hello, it’s me. I’m terribly sorry I’ve not been publishing as regularly as I have been. Things have been a little overwhelming on the personal front (mental health!) and professional front (many, many things happening all at once). It has had me pulled in a million different directions and I’ve not able to give this beloved newsletter the attention it deserves. I’ve missed you, and I’m hoping this installment will help earn my keep.
