Passive Houses Get Good Graphic Explanation

Passive Houses Get Good Graphic Explanation

The New York Times has a great graphic explanation of the principles of the Passive House, "airtight buildings that use heat from appliances and even the occupants' bodies for warmth." The Times notes that while they are popular in

This may become your new favorite chocolate chip cookie recipe. It’s a little more complicated, and you’ll have to plan ahead, but the end result is a marvelously chewy, chocolate-rich cookie. Don’t skimp on good chocolate, and the sea salt is not an option -- it’s the beacon at the top of this gorgeous treat. (Photo: Francesco Tonelli for NYT)

This may become your new favorite chocolate chip cookie recipe. It’s a little more complicated, and you’ll have to plan ahead, but the end result is a marvelously chewy, chocolate-rich cookie. Don’t skimp on good chocolate, and the sea salt is not an option -- it’s the beacon at the top of this gorgeous treat. (Photo: Francesco Tonelli for NYT)

This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. (Photo: Jim Wilson/The New York Times)

This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. (Photo: Jim Wilson/The New York Times)

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New York Times Chocolate Chip Cookies

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White Bolognese, a meat sauce made without tomato, but with heavy cream and a combination of ground beef and sausage, is a variation you rarely see in America. It is outrageously good, and it comes together in about an hour. (Photo: Michael Kraus for The New York Times)

White Bolognese, a meat sauce made without tomato, but with heavy cream and a combination of ground beef and sausage, is a variation you rarely see in America. It is outrageously good, and it comes together in about an hour. (Photo: Michael Kraus for The New York Times)

NYT Cooking: This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in  cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Old-Fashioned Beef Stew

NYT Cooking: This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

A proper Italian gelato di crema is sort of like vanilla ice cream, only in place of vanilla, you infuse the milk with a modest grating or shaving of lemon zest. This doesn't turn it into lemon ice cream, itself a cool dollop of heaven. What happens, rather, is that the small-volume scent of lemon makes the eggs eggier and the custard creamier. (Photo: Meredith Heuer for The New York Times)

A proper Italian gelato di crema is sort of like vanilla ice cream, only in place of vanilla, you infuse the milk with a modest grating or shaving of lemon zest. This doesn't turn it into lemon ice cream, itself a cool dollop of heaven. What happens, rather, is that the small-volume scent of lemon makes the eggs eggier and the custard creamier. (Photo: Meredith Heuer for The New York Times)

NYT Cooking: Here is the archetype of a thin-crust pizza pie, a pizza margherita adorned simply in the colors of the Italian flag: green from basil, white from mozzarella, red from tomato sauce. This pizza is adapted from the recipe used by the staff at Roberta’s restaurant in Brooklyn, who make their tomato sauce simply by whizzing together canned tomatoes, a drizzle of olive oil ...

NYT Cooking: Here is the archetype of a thin-crust pizza pie, a pizza margherita adorned simply in the colors of the Italian flag: green from basil, white from mozzarella, red from tomato sauce. This pizza is adapted from the recipe used by the staff at Roberta’s restaurant in Brooklyn, who make their tomato sauce simply by whizzing together canned tomatoes, a drizzle of olive oil ...

NYT Cooking: Think of this miso-ginger sauce as a universal sauce, because it’s so good on so many things: tofu, tempeh, winter squash and napa cabbage salads, for starters. This recipe, adapted from "In My Kitchen," by the vegetarian cookbook author Deborah Madison, spoons the dressing over sweet potatoes, and suggests serving them with spicy Asian greens or stir-fried bok choy, and may...

Pan-Griddled Sweet Potatoes With Miso-Ginger Sauce

NYT Cooking: Think of this miso-ginger sauce as a universal sauce, because it’s so good on so many things: tofu, tempeh, winter squash and napa cabbage salads, for starters. This recipe, adapted from "In My Kitchen," by the vegetarian cookbook author Deborah Madison, spoons the dressing over sweet potatoes, and suggests serving them with spicy Asian greens or stir-fried bok choy, and may...

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