Ground into the marinade and cracked whole on top, the spices in this Indian dish give it its heat and crunch.
NYT > Food
Paired with an assertive vinaigrette and a very peppery lamb, they’re, quite simply, sensational.
These unusual whites from Etna are more salty than fruity, yet even when cloaked in winemaking tricks, the power of the grape and terroir shine through.
The end comes weeks after its acclaimed chef, JJ Johnson, opened a new rice bowl shop in Harlem.
After six months of success in Midtown, the makers of painstakingly from-scratch pies are planning a more basic spinoff called Norm’s.
At this Jackson Heights restaurant, the owner Jimmy Lozano shows off his grandmother’s secrets in dishes like pollo a la brasa, a spiced, spit-roasted chicken.
The chef Darryl Burnette and his wife, Melissa, deliver big flavors from a very small kitchen.
Lee Hanson and Riad Nasr plan an update, but will keep the name, some favorites and the mainstay’s personal touch.
As a child, the cookbook author Hetal Vasavada longed for American cookies and cakes, but her family made burfi — ambrosial confections — instead.
Pair this incredibly easy cheese sauce with the satisfying chew of farro — or just about anything.
Black Tap in Herald Square, a food court at the New York State Fair, and more restaurant news.
This distinctive form of fino sherry, from one seaside town in Andalusia, can be as captivating a summer drink as rosé.
Little Wayla, from the owners of Wayla, serves favorites like massaman curry and chicken larb.
Weekend recipes for black and white cookies, one-pan shrimp scampi and more.
Sweaty snapshots from across the country.
With chicken, pork or shrimp, on toast or in salad, peaches should be a part of your next meal.
The beloved cookbook author’s latest recipe in The New York Times Magazine will change your cacio e pepe game.
Step away from the stove.
The chef and slow-food pioneer has picked up antique cups from around the world — which now remind her of her travels.
To Jimmy Lozano, Warique has the spirit of the restaurant his cousins once ran out of their house in Pucallpa in eastern Peru.
Zucchini, fresh herbs, yogurt: What more do you need?
Merchants’ Gate invites straphangers to forget that they are inside the subway system.
Bon Gout BBQ, in Miami, continues a culinary tradition and taps into the experience of Haitians in America.
Belle Harlem has become a rare thing on the Manhattan scene, a mom-and-pop restaurant where the proprietors are always at home.
The hotelier Marie-Louise Sciò’s tried-and-true pasta dish requires little more than tomatoes, basil — and a bit of technique.
Amid rising demand for beef alternatives, major restaurant chains remain skeptical. One has vowed never to offer them, while others are taking a wait-and-see approach.
Mistoa is a new cheese, made with sheep and goat milks, inspired by a Basque favorite and aged in Queens.
A new fermented honey sauce brings sweet and spicy flavors to whatever it touches.
The company is hosting a pop-up in SoHo to honor its birthday, with cooking demonstrations and more.
“Mark Dion: Follies,” a show at Storm King Art Center, is a series of small structures and sheds.
For its new shop on the Upper East Side of Manhattan, the bakery will serve ice cream sandwiches made with its signature cookies.
Alison Roman takes this wintry cut, sears it quickly and serves it with tortillas, charred scallions and lime.
Here is a practical lexicon that helps to describe the elusive characteristics of wine, without eliciting eye rolls and forehead slaps.
Melissa Clark has a recipe and a video
The crunchy mixture can spontaneously combust, fire officials say, and should be handled properly.
We have six new ways to make grilled corn on the cob. Cacio e pepe! Buffalo sauce! Miso butter!