The chef Ilene Rosen’s new book, “Saladish,” redefines what a salad can be, using modern combinations of ingredients, textures and tastes.
NYT > Food
Thin slices of fennel add a springlike crunch to a classic Mediterranean tuna and white bean salad.
Much attention has been paid to profound bottles, with their complexity and ability to age. But it’s time to focus on the ones we encounter daily.
Sue and Don Lee had never worked in a restaurant, but, when their daughter asked them to move across the country and open a Korean food stand, they said yes.
Legend has it that Wakefield was trying a variation on a butterscotch dessert when she decided to let the chocolate chips fall where they may.
Yotam Ottolenghi transforms plain rice into creative, alluring, seasonless vegetarian dishes
There has been a strong Jewish presence in the region since ancient times, and kosher tradition is reflected in recipes for the Passover feast.
It’s a lot of work, but this traditional dish remains one of America’s most regional, and revered, specialties.
The chef Edouardo Jordan locates the pleasure and meaning of hog maw, pigs’ ears and other “ingredients we don’t want to talk about.”
Legumes are a handy standby for thrifty home-cooked meals.
This category outsells single malts, but it’s in decline and is seeking a role beyond legacy drinkers and cocktails.
A bowlful of udon noodles in a quick, homemade vegetarian broth is one of the most nourishing and satisfying meals you can eat.
It is sometimes considered to be a lesser version of Brunello di Montalcino, but Rosso has a lot going for it and needs to be judged on its own terms.
Breads Bakery is offering a sturdy variety of matzo balls for the holiday, either in soup or plain.
A great plan for the days ahead: Cook beans, and make Tejal Rao’s new recipe for beans and garlic toast in broth, or even get the grill going.
Jenny Jiae Lee missed her mother’s cooking so much, she asked her parents to move to New York to open Ejen, a Korean food stand in the Industry City food hall. They said yes.
A trend piece on the tyranny of small plates spurred conversations about portion size, hygiene, nutrition and social mores.
The CAP Beauty founders Kerrilynn Pamer and Cindy DiPrima Morisse pass along some entertaining tips.
Cook a a southern Maryland specialty, or a no-recipe recipe for fish fillets with ginger, scallions and soy.
A writer examines the trend of small plates at restaurants, and why it leaves him hungry for the old ways.
The D.J.s behind the popular Mister Sunday summer parties keep the dancing going year round, with the help of a great sound system.
Growing the small, green flowers is resource-intensive, and farmers can’t keep up. So scientists engineered yeast to produce the bitter, citrusy flavor in beer.
The latest from Ahmass Fakahany and Michael White, Sichuan near Columbia University, and more restaurant news.
Slow to melt in the mouth yet carrying a bold flavor, this dessert will pull you in with its sly power.
Go on, treat yourself. We talked to financial and food experts alike for their tips to dine out on a dime.
Mr. Chang’s Chambers Hotel restaurant will shutter on June 13, while Mr. Meyer’s Battery Park City establishment will close its doors at year’s end.
A new set of cooking tools is among the recent wave of direct-to-consumer offerings.
A new Manhattan dessert shop specializes in ice cream sandwiches using cookies and slices of cake.
The Dutch spirits company Bols is bringing back a centuries-old recipe for genever as it works to revive the ancestor of gin.
A whimsical pop-up house from a group of young designers tells the story of a fictional egg who moves to New York.
A chocolate-covered and cocoa-dusted confection helps tell the tale of a man trying to revive the coffee trade in Yemen.
Alison Roman’s new recipe for simplified chilaquiles makes for the best kind of meal: fast, and super flavorful.
After we published an article on tipping and the power imbalance it creates between customers and servers, hundreds of readers wrote in with their own experiences — on both sides of the equation.
In these cold, dark days before spring, make some buttermilk fried chicken, and pair it with waffles, or a perfectly Sundayish chicken potpie.
Shepherd’s pie, easy chicken curry, and more recipes for the weekend.
The cuisine at JuneBaby, which opened in the spring of 2017, is at once homey and familiar, yet refined and upscale — and offers a history lesson of sorts.