After a three-year absence, the New York City survey will return on Tuesday with the same cover and pocket-size dimensions.
NYT > Food
Sparkling wines come from all over the world, in many different styles. But what about those made here using the same grapes and method as Champagne?
Nashville’s big Kurdish community has fallen hard for football, and parking-lot feasts that feature biryani but no alcohol.
The kitchen tool can make preparing the big meal much easier, whether you’re stressing over the turkey or looking for a way to cook and reheat potatoes.
Anthony Cailan no longer works at the Usual in the Nolitan hotel, after a report in which multiple women said he sexually abused them.
Once a wine establishes a reputation, is it bound by it forever? Or can ambitious producers explore a wine’s potential, even if it will cost more?
The pho most Americans know is from Vietnam’s south, but Just Pho, in Midtown, serves northern-style pho, without extras like lime and bean sprouts.
Claudia Fleming’s cult, out-of-print cookbook, “The Last Course,” is being reissued as she emerges from a dark decade.
Uogashi, in its new theater district home, offers omakase-quality nigiri without the forbidding prices of the latest sushi temples.
Toni Tipton-Martin’s recipes celebrate African-American cooking. This one is astonishingly good.
The founder of The Sioux Chef, a company devoted to Indigenous foods, created recipes to showcase tribal diversity across the lower 48 states.
On social media and in interviews, many are saying the chicken sandwich comes across as authentically “black.”
The bakery has added canelés and craquelins at its branch in Crown Heights, Brooklyn.
Cheap and plentiful, they’ve long been a menu staple in New Orleans and beyond. But recent months have brought a crisis that worries fishermen and chefs.
Memoirs by a globe-trotting chef and a New York restaurant critic, a chorus of female food writers — and a history book to put them all in context.
The new Cité Internationale de la Gastronomie de Lyon in southeastern France is one of a growing number of museums and centers devoted to food.
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.
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.
Hotter weather is fueling efforts to create a commercial wine industry in Denmark, Norway and Sweden.
Alison Roman’s lemony chicken soup is classic enough to satisfy, but zingy enough to be interesting.
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.
Make Toni Tipton-Martin’s pork chops in a roux-thickened lemon-caper sauce, a total delight to cook and eat.
As they prepare to open their own ambitious farm-to-table project, James Henry and Shaun Kelly have discovered a sideline as sought-after producers.
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.
Mr. Reddy, a cook in India, started a YouTube channel in 2017 featuring videos of him preparing huge portions of food for children. His channel has more than six million subscribers.
La Morada, in Mott Haven, has long been a center for activism. As the son of the owners seeks political asylum, the community has rallied to help.
Sean Sherman, the founder of the Sioux Chef, explored the tribal diversity of Indigenous cuisine across the lower 48 states, and came back with 10 new recipes.
The cozy, modish kitchen replacing all those chilly chrome expanses.
A Shanghai soup dumpling restaurant in a Queens complex, a seasonal Korean menu from a former Neta chef, and more restaurant news.
Passé in its native Spain, the porrón has become a popular bar accessory among patrons who don’t mind possible wine stains.