Salvadoran Sweet Bread to Brighten Up Your Morning
Earthy queso duro blando is at the heart of a Salvadoran quesadilla, which allows for interpretation.
By Ligaya Mishan
Recent and archived work by Ligaya Mishan for The New York Times
Earthy queso duro blando is at the heart of a Salvadoran quesadilla, which allows for interpretation.
By Ligaya Mishan
When tomatoes first arrived in Europe 500 years ago, they were considered dangerous. Then in Naples they gave rise to pasta al pomodoro.
By Ligaya Mishan and Anthony Cotsifas
Often amenable in flavor with a texture like pork, the fruit has become a recent favorite among vegetarians.
By Ligaya Mishan
It is a testament to the power of seasoning and steady, patient simmering.
By Ligaya Mishan
The unassuming fruit can reveal so many layers when you give them a little love.
By Ligaya Mishan
The sense of touch can be a crucial part of dining, one thing that some cultures have understood better than others.
By Ligaya Mishan and Kyoko Hamada
This midcentury classic has a way of stirring up the past.
By Ligaya Mishan
Hamachi gets a surprising lift from sweet onions in a ponzu sauce.
By Ligaya Mishan
Why does the act of stepping away from a creative vocation still have the power to shock?
By Ligaya Mishan
The faint bitterness of Thai tea gets absorbed into tres leches, checking the sweetness, so it’s just enough.
By Ligaya Mishan