There’s no ketchup or cola in the sauce — it’s not even a sauce per se. But this take on pulled pork is just as full of flavor.
NYT > Food
Pink-hued, lightly spiced and tangy-sweet, rhubarb elevates this perfectly seasonal dish.
Eric Adjepong, a Ghanaian-American chef and finalist on “Top Chef,” cooks the meal he was unable to finish on the recent season finale.
The author of “Salt Fat Acid Heat” and star of the related Netflix show chooses the dishes that define the cuisine for her.
Forced to leave the North Fork of Long Island after a zoning dispute, Southold Farm and Cellar, a groundbreaking producer, has started anew in Hill Country.
The new Bushwick restaurant, one of the surprisingly few Nigerian spots in the city, serves vegetable-heavy dishes.
There’s honesty and sophistication in the kitchen of this Italian luxury restaurant, but the dining room clings to empty rituals of power.
A loopy new animated series about two birds also provides sharp commentary on restaurant culture.
The Paris Cafe and Lisbon Lounge are reopening with management and food by the famed chef.
Dan Giusti, who headed the kitchen at Noma in Denmark, has replaced prefab food with freshly made fare. But he still struggles to find skilled help and change students’ tastes.
Handmade pastas from a Osteria Francescana chef, a five-course tasting menu in the West Village and more restaurant news.
Zuppardi’s, in West Haven, Conn., did not invent the clam pizza, but it has set the standard.
This white from northeastern Italy was widely known in the 1970s and ’80s, but it was produced more for quantity than quality. Things have changed.
“All the Restaurants in New York” contains drawings of many of the city’s most famous eateries, past and present.
Spicy turkey stir-fry, cheesy cauliflower toasts and more recipes.
In its decision to approve two drugs for orange and grapefruit trees, the E.P.A. largely ignored objections from the C.D.C. and the F.D.A., which fear that expanding their use in cash crops could fuel antibiotic resistance in humans.
Light, sharp, speedy dinners, like a chicken Caprese, pasta primavera with asparagus and peas, and a brightly flavored baked fish.
Make a project, whether it’s a Boston cream pie or curried rice with soft-shell crab.
Here’s what to cook for the unofficial start of summer.
At Hills Kitchen, main-course soups come studded with meat or stockfish and are served with what is referred to colloquially as fufu.
After a decade of treating every plate like a pie, individual dishes are making a welcome comeback.
After more than 40 years, a desert resort where Rockefellers and Roosevelts once wintered reopens, looking to appeal to the ‘Garden & Gun’ crowd.
Bee Wilson’s “The Way We Eat Now” delves into the startling consequences of the globalization that has revolutionized our relationship to food.
With the help of a trained panel of sniffers, chemists uncovered the molecules that give a rich treat its scents.
The deal is the card giant’s latest effort to expand into the hospitality industry, giving it the country’s biggest privately held option for reserving tables.
Del Posto emerges from the Mario Batali scandal with new leadership and women in charge of the savory and pastry kitchens.
Frísco, a spirit from Northern California, is distilled from wines made with Muscat de Alexandria grapes.
From candy to kombucha to our national mood, acidity is everywhere.
The artist Rirkrit Tiravanija includes red, yellow and green curries in his latest exhibition at the Hirshhorn Museum in Washington, D.C.
An African swine fever outbreak that had been centered in China is rapidly spreading to neighboring countries, pushing up prices of pork, a staple in many Asian nations.
Inspired by an Indonesian street snack, this appetizer from Cédric Vongerichten is easy to whip up at home.
The cottage cheesemaker Good Culture has a new offering along with a sour cream.
The Austrian glassmaker Riedel has released a line of barware, tweaked for cocktail enthusiasts.
When she’s not in rehearsal, the ballet dancer relies on flounder and kale at home.
It’s a great time of year for David Tanis’s latest, roasted artichokes with an anchovy dipping sauce, or baked eggs with greens and cornbread crumbs.
From a chef in Australia, a taste of the Caribbean by way of India, China, Africa and Britain.
Make luscious, crisp-edged pancakes that are perfect for Mother’s Day, or an insalata verde called “the best green salad in the world.”