There are thousands and thousands more recipes to consider waiting for you on New York Times Cooking. Combine some rice vinegar with a little sugar and salt, whisking to dissolve the solids. Make sushi rice and, when it’s done, fluff it well with a fork, and season it to taste with the vinegar mixture. Definitely read Jiayang Fan in The New Yorker, on the Disgusting Food Museum, in Malmo, Sweden. It’s a smart meditation on the nature of what qualifies as “disgusting” food and who gets to label it as such.

Source: New York Times May 12, 2021 14:26 UTC