NYT > Food

A Chicken for Cheering
It’s festive, if quick to prepare, but huli huli chicken with rice and a spicy green salad may be your best bet for Monday night dinner.
What to Cook This Week
Make sure your menu for the days ahead includes Melissa Clark’s pan-fried eggplant, Mark Bittman’s spicy roasted chicken thighs and winter vegetable soup.
Soup. Season.
Alison Roman’s lemony chicken soup is classic enough to satisfy, but zingy enough to be interesting.
On Hawaii, the Fight for Taro’s Revival
The root vegetable was a staple food for centuries until contact with the West. Its return signals a reclamation of not just land but a culture — and a way of life.
My Favorite New Recipe!
Make Toni Tipton-Martin’s pork chops in a roux-thickened lemon-caper sauce, a total delight to cook and eat.
36 Hours in Barolo, Italy
Sleepy villages, hillsides blanketed in grape vines, pasta dusted with shaved truffles, and wine that tastes of violets: just a few reasons to visit this gastronomic paradise in the Piedmont region.