In a new audio series, the actor Nick Offerman explores political, cultural and ecological shifts through the author’s palate.
NYT > Food
Recently arrived refugees in the United States prepare to cook the most American of feasts.
Although there’s a climate-controlled room for rolling out noodles, Missy Robbins’s new place has other ways to impress.
After two decades of flying high, the wet-brined bird has lost altitude with many of the food-media influencers who sent it soaring.
A new Momofuku Noodle Bar in Columbus Circle, hints of a South Korean life in the former Mas (farmhouse) space and other restaurant news.
A stunning pumpkin layer cake that’s worthy of the Thanksgiving table.
A cross between fondue and potato purée, this sweet, beautifully autumnal dish is sure to warm you from the inside.
Lovable and wonderfully retro, jello salad gets a joyful update with natural touches from fresh clementine juice and pomegranate seeds.
At Momo Crave, traditional Himalayan dumplings are updated with the flavors of tandoori chicken and tacos.
Once the Northeast was a center of America’s cider industry. Now, producers are rediscovering what made ciders great 200 years ago.
This red grape has been misunderstood and maligned. It turns out, with careful farming and production, it can make pretty good wines.
JK Adams, a cutting-board company in Vermont, has a new line of serving boards and slates with eight different city skylines.
Kim Severson explored the subject of turkey brines, finding that many people are over the practice.
In a boost to Miami’s culinary scene, a city that had no food halls now has four and counting.
Missy Robbins’s new restaurant in Brooklyn, Misi, makes things very simple with three kinds of dishes: vegetables, pasta and gelato.
The European Union’s highest court decided the taste of a cheese does not qualify for protection.
The Mala Market carries a dozen essential spices for the fiery cuisine, including fragrant green Sichuan peppercorns.
Venchi’s new Manhattan location, near Union Square, offers dozens of wrapped chocolates and a lounge enrobed in chocolate.
“The Mini Bar,” a new book set from the website Punch, offers recipes categorized by wine or spirit.
A festival in Midtown Manhattan celebrates oysters from the east and west coasts of Canada.
Goldbelly will ship pies from Union Square Hospitality Group restaurants anywhere in the country.
It might be a nice time for Japanese fried chicken with soy sauce-pickled eggs, a kale, coconut tomato salad, or slow-cooker chicken tacos.
New companies want to streamline the purchase process.
We’re 10 days out from Thanksgiving: There’s lots to do before the feast.
T’s cultural compendium of what’s new.
Pilaf isn’t the sexiest dish, but it’s so comforting — as are Alison Roman’s butcher steak, a cheesy white bean tomato bake and porky rice noodles.
Mingma Sherpa and Jyoti Manandhar, natives of Nepal and owners of Momo Crave in Woodside, experiment with recipes to gratifying results.
Make Dorie Greenspan’s latest recipe, an autumnal riff on an Eton mess with cranberry jam, lemon curd and raspberries.
At Quetzal, a pair of married chefs create a fine-dining experience by using Mexican and local ingredients, and the occasional grasshopper.
What are the best restaurants or bars in Soho? Tell us about a gallery or boutique you frequent. How about a favorite quiet spot or street for strolling? We want to hear from you.
Where are the best restaurants or bars in Harlem? Tell us about the museum, park or store you frequent in the neighborhood. We want to hear from you.
Our restaurant critic in Australia wishes that Sydney could take a few lessons from another sunny city.
By studying the relationship among ethnicity, migration history and the digestive system’s microbiome, researchers hope to gain insights on health disparities in diverse communities.
Something nebulous about the slightly larger size signals high quality and high taste — with high sales to match.
This documentary from Cameron Yates looks at Flynn McGarry, a young innovator in dining who tries to live up to his hype.