Ingredients like canned artichokes, pumpkin, chickpeas and coconut milk can turn a weeknight meal into a semi-homemade form of art.
NYT > Food
When you (or your kid, partner or roommate) goes vegetarian, you’ll need to change up your weeknight cooking strategies.
A perfect school lunch requires some advance planning at dinner, a little humility and a good guru.
The French Laundry, the Restaurant at Meadowood and SingleThread have much in common: amazing precision, sky-high prices and a sedating sort of predictability.
On those nights when you just need to flop, find a wine that’s alive, interesting, easy to enjoy and moderately priced. It is the reward you deserve.
The chef makes his own shrimp paste for the fried rice dish khao kluk kapi.
Hutong, in Midtown, has a flashy interior and a menu that excels when it plunges into fiery Sichuan cuisine.
Frank Castronovo and Frank Falcinelli are partnering with the chef Nick Anderer to create an old-time New York restaurant in Greenwich Village.
Khushbu Shah aims to expand and vary the legacy magazine’s coverage from a new bureau in Los Angeles.
Most of the Jewish families with roots in Libya now live in Italy and Israel. Bright red aharaimi reminds them of home.
California, Texas and New York will become their own regions for the competition, reflecting shifts in population and dining.
Our favorite new books of the season, selected by Food reporters and editors from The New York Times.
These are not the typical Chilean wines exported to the United States, but they may be among the most interesting and soulful.
A new book, nine years in the making, celebrates the melon in its myriad forms.
Our cheesy white bean-tomato bake, seared eggplant with pearl couscous, pasta with mushrooms and, naturally, The Stew.
Dorie Greenspan’s dream dessert is a take on her mother’s recipe.
For 25 years, Il Buco has served perfect pasta and Umbrian charm to the loyal customers who have returned again and again to its small cobblestoned block.
Make chicken braised in chocolate milk. Seriously.
A workingwoman of the ’50s, my mother did not cook — except for this one perfect dish.
A dramatic offering from Tao Group Hospitality, a 15,000-square-foot steakhouse in the meatpacking district, and more restaurant news.
At a new New York restaurant, Il Fiorista, florals are everywhere — even on the plate. Its team shares tips and recipes for bringing the garden to your own kitchen.
Upholding an ancient Chinese craft, the New York City chef Joe Ng shapes miniature scenes of human life out of little more than flour and water.
The SoHo chapter of the Accademia Italiana della Cucina gathers each month to review a restaurant and uphold its ideal of that nation’s cuisine. (No veal parm, please!)
He’s been known to push the limits with tahini and lean too heavily on lemons. But don’t try to take away our columnist’s cilantro.
Breads Bakery now sells the Russian pastry medovik and a new creation, macindvash, for Rosh Hashana.
The French chain worked with the chef Matthew Kenney to develop vegan cakes, croissants, brioche and more.
By the Way Bakery’s new rimon mandelbrot offers fruitfulness for the Jewish New Year.
Make kalpudding, a Swedish dish that’s essentially a meatloaf with caramelized cabbage.
Hallie Meyer has opened a new ice cream parlor near her father’s restaurants.
Suzuki in Midtown sells bento boxes filled with fried and grilled delights.
On the twice-yearly journey to move grazing animals between summer and winter pastures, a writer finds a deep connection to an ancient tradition.
A year after the celebrity chef’s death, some of his things are going on sale to benefit his family and the Culinary Institute of America.
It’s time to get busy: Make granola, crispy gnocchi with brussels sprouts, or even satisfying sloppy Joes.
Make this sweet-and-salty recipe soon.