Peach vs. watermelon. Kielbasa vs. hot dog. Fudgsicle vs. Chipwich. New York Times food critics and writers assess the season’s peak pleasures.
NYT > Food
The flavors of Myanmar, a play of light and dark, earth and brine, sourness and heat, are on display at the chef Amy Tun’s understated spot in Gravesend, Brooklyn.
Heli Vasquez knows his ice cream by taste, temperature and tradition, having driven a truck around New York City for 31 years.
The restaurant, from Neil Perry and the Rockpool Dining Group, offers margaritas and tacos that mostly miss the mark.
What used to be an adolescent rite of passage is now an opportunity for foreign workers — and a challenge for employers who can’t find enough help.
While the sushi scene in New York caters to robber barons, this Midtown restaurant serves insolently fresh fish at reasonable prices.
In the hills outside of Madrid, Comando G prospects for old vines of garnacha at high altitudes, and makes wonderfully fresh, distinctive wines.
“60 Minutes” reported a sexual assault claim against the chef; the New York police are also looking into another allegation.
Celebrating the return of “session” cocktails, low-alcohol drinks with less kick but lots of complexity.
In this stellar, casual pasta dish, a spicy, tomatoey broth infuses the shellfish with flavor while also serving as the sauce.
Finding value means forsaking some of the most popular grapes and best-known places. That leaves almost an entire world to choose from.
A grilled steak salad with charred onions and plenty of greens is made for balmy summer nights on the deck.
This ancient grape from Campania has been resurrected in recent decades. It is now considered one of Italy’s best white grapes.
A new flavor from Josephine’s Feast combines lush berries with pink Champagne.
The restaurant is a collaboration between the tequila brand, the chef Neil Perry and the Rockpool Dining Group.
The chef Amy Tun’s menu is wholly devoted to the cuisine of her native country, Myanmar, a play of light and dark, earth and brine, sourness and heat.
The artist and chef DeVonn Francis, who turns meals into theater, shares his tips for hosting a memorable evening — including banishing cutlery.
The Low Post, a new bar in Bedford-Stuyvesant, draws a diverse clientele with cheap drinks, pub fare and plenty of screens.
What’s the season’s best fruit? The finest packaged frozen ice cream? Greatest sausage? Our intrepid reporters have ranked the season’s flavors.
Jeremy’s Ale House was a South Street Seaport pioneer in the 1980s, when the area was desolate. In 2018, the bar still seems to be where the party is.
Tejal Rao scoured the bottom of the freezer case to come up with this list of her favorite prefabricated pleasures.
Our restaurant critic heads outdoors to celebrate his five favorites for crisps, crumbles, slumps or just plain eating.
Kim Severson, a veteran of hand-to-mouth eating on Interstates, counts down her go-to gas-station treats.
Julia Moskin sizes up the field for taste, texture and architecture.
It’s an eternal debate, and our critic Ligaya Mishan delivers her verdict.
From pale weisswurst to versatile kielbasa and beyond, there’s a lot to like in those casings.
Hunan noodles in the East Village, additions to Gotham Market at the Ashland, an East End roundup and other restaurant news.
A new Japanese restaurant sets itself apart with wild and farmed seafood from Japan.
The chef sold the restaurant to his partners in the restaurant, who plan to keep it open.
Ladurée’s summer collection blooms in time for garden-party season.
Our/Vodka’s latest urban distillery opens this week in Chelsea.
“Lemonade With Zest” traces a summertime treat to ancient Egypt.
Pack these canned Spanish mussels, from the outdoor clothing company Patagonia, as an elegant nibble for camping and picnics.
A new denim item from Food52 is trendy while cutting down on waste.
Why not pretend it’s full summer and make some grilled chicken breasts, a creamy lemony pasta or a beef stir-fry?
Make a great new recipe for a simple fish fry from Archana Pidathala, and maybe knock out a black-bean soup for the days ahead.
The acclaimed chef Floyd Cardoz is one of the team members behind O Pedro.
Get yourself ready for the royal wedding with our collection of recipes, then settle in with Melissa Clark’s steak salad or a grilled paella.
The resident of Bay Ridge, Brooklyn, spends most of her day at Tanoreen, her restaurant, cooking and chatting up customers.
Culinary travel is on the rise, but it’s not just food on the menu: Tours are offering deeper investigations into the cultural and geographic factors that surround what’s on your plate.