NYT > Food

Ranch Nation
How one creamy, peppery salad dressing became America’s favorite flavor.
An Avalanche of Japanese Shave Ice
Pastry chefs in the United States are exploring the countless possibilities of kakigori, a traditional dessert that’s both exacting and amenable to interpretation.
Chicken Francese
The single best use of boneless, skinless chicken breasts? This Italian-American staple, with its lemony, buttery pan sauce.
What to Cook: What to Cook This Week
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.
20 Wines, Each Under $20
Treat yourself every night of the week with these inexpensive, but impressive wines from regions off the beaten path.
What to Cook: One Nation Under Ranch
Julia Moskin has written a captivating history of ranch dressing, complete with recipes for a fresh herb version and double ranch mozzarella sticks.