Chicken francese is quick, lemony, buttery Italian-American comfort food.
NYT > Food
In its new, larger space, Kyo Pang’s homage to the cuisine of Malaysian coffee parlors is still compelling, even when there’s no coffee.
Mr. Ogrodnek, who took a break after closing Dover last year, will return with a cafe in the new Sister City hotel.
You don’t need a lot of ingredients or equipment to whip up a sophisticated antidote to a hard day’s work.
You get what you see with these five recipes: bold flavors, easy techniques and no hidden fussiness.
Middle Eastern food on the Upper West Side, a Randalls Island cafe from the team at Untamed Sandwiches, and more restaurant news.
Since opening the restaurant in Oakland, Calif., in February, Nite Yun has followed Khmer cooking traditions that war and genocide nearly wiped out.
The nation’s reds rival pricier French bottles, and exports from a small number of vineyards are starting to trickle into the U.S.
Vegetarians don’t have to miss out on the glory of the sheet-pan dinner: Chickpeas, tofu and black beans are all great proteins to build a meal around.
When you come home and you just want to flop, you want a wine that is inexpensive and undemanding. But that doesn’t mean the wine can’t be great.
When Derek Wilcox took over in June, his TriBeCa tasting counter, Shoji at 69 Leonard Street, officially joined the top tier of Japanese restaurants.
How one creamy, peppery salad dressing became America’s favorite flavor.
Pastry chefs in the United States are exploring the countless possibilities of kakigori, a traditional dessert that’s both exacting and amenable to interpretation.
Savory lardo and ground pork belly join La Quercia’s cured meat spread lineup.
Kopitiam is an homage to the casual shops where Malaysians stop for a caffeine fix, breakfast, snacks and other meals.
The single best use of boneless, skinless chicken breasts? This Italian-American staple, with its lemony, buttery pan sauce.
The popular Chinese restaurant chain — which woos its customers with shoe-shining services, board games and other distractions — plans to raise $1 billion.
The giant retailer will begin requiring lettuce and spinach suppliers to contribute to a blockchain database that can rapidly pinpoint contamination.
Beet and matcha are two of the unusual raw honey flavors at a new stand in the Chelsea Market.
Holes in the lid of this roomy cooking pot let the cook drain liquid without losing the noodles.
The 11th annual festival features an evening with the chefs Giada De Laurentiis and Alex Guarnaschelli.
‘An Anarchy of Chilies’ catalogs the world’s hottest peppers according to their place on the Scoville scale.
West 32 Reserve, named after Koreatown in Manhattan, is meant for sipping, but plays nicely in a martini.
Whether you choose to make cacio e pepe or pot roast, find a new beginning in the kitchen.
Melissa Clark has three recipes for vegetarian sheet-pan dinners, but if that doesn’t appeal, try braised chicken legs, pan pizza or spicy pork shoulder.
At Kuchyn, which opened in July, there is no menu, only a stove with pots and pans where you lift the lids, engage your senses and choose your meal by trusting your gut.
A roundup of things T editors — and a few contributors — are excited about in a given week.
The last of three sisters who inherited the venerable Lower East Side appetizing store Russ & Daughters, a temple of lox, herring and so much more.
It’s the first day of fall (even though it may not feel like it): Celebrate, sort of, with an apple skillet cake, or a lamb steak with Lebanese spices.
The restaurant’s experiments have drawn publicity, regulatory pushback and scientific skepticism. Can lobsters get high? Do they feel pain?
Treat yourself every night of the week with these inexpensive, but impressive wines from regions off the beaten path.
Farmers are perfecting dainty, briny, name-brand products to supply America’s thriving raw bars — making something more predictable out of what was once wild.
The latest entree to join the Army’s roster of M.R.E. field rations is a Sicilian-style slice that stays fresh for years and took decades to develop.
Julia Moskin has written a captivating history of ranch dressing, complete with recipes for a fresh herb version and double ranch mozzarella sticks.