The chef Darryl Burnette and his wife, Melissa, deliver big flavors from a very small kitchen.
NYT > Food
Lee Hanson and Riad Nasr plan an update, but will keep the name, some favorites and the mainstay’s personal touch.
As a child, the cookbook author Hetal Vasavada longed for American cookies and cakes, but her family made burfi — ambrosial confections — instead.
Bon Gout BBQ, in Miami, continues a culinary tradition and taps into the experience of Haitians in America.
Alison Roman takes this wintry cut, sears it quickly and serves it with tortillas, charred scallions and lime.
Here is a practical lexicon that helps to describe the elusive characteristics of wine, without eliciting eye rolls and forehead slaps.
Charred tomatoes give this chilled soup its rustic, smoky flavor.
What happens when you cross a Pavlova and a peach Melba, dishes named for performers of great renown? The show stops.
At 701West, the chef John Fraser offers vegetable thrills and meaty showstoppers in a new Times Square hotel.
The luxury food chain, which has closed locations in New York and California and let shelves in remaining stores grow bare, has stopped paying many of its vendors.
Plain melted butter is good; these toppings are better. Here are six wildly delicious ways to dress up sweet summer corn.
Used along with a grill, the sous-vide machine guarantees flavorful steaks, fish and vegetables done with predictability and precision.
This distinctive form of fino sherry, from one seaside town in Andalusia, can be as captivating a summer drink as rosé.
A new fermented honey sauce brings sweet and spicy flavors to whatever it touches.
Belle Harlem has become a rare thing on the Manhattan scene, a mom-and-pop restaurant where the proprietors are always at home.
The hotelier Marie-Louise Sciò’s tried-and-true pasta dish requires little more than tomatoes, basil — and a bit of technique.
Amid rising demand for beef alternatives, major restaurant chains remain skeptical. One has vowed never to offer them, while others are taking a wait-and-see approach.
Mistoa is a new cheese, made with sheep and goat milks, inspired by a Basque favorite and aged in Queens.
The company is hosting a pop-up in SoHo to honor its birthday, with cooking demonstrations and more.
Little Wayla, from the owners of Wayla, serves favorites like massaman curry and chicken larb.
“Mark Dion: Follies,” a show at Storm King Art Center, is a series of small structures and sheds.
For its new shop on the Upper East Side of Manhattan, the bakery will serve ice cream sandwiches made with its signature cookies.
Melissa Clark has a recipe and a video
The crunchy mixture can spontaneously combust, fire officials say, and should be handled properly.
We have six new ways to make grilled corn on the cob. Cacio e pepe! Buffalo sauce! Miso butter!
Pasta with burst cherry tomatoes, fettuccine with zucchini, and more recipes.
Demand for sparkling water is higher than ever. So is supply.
“I don’t really know what ‘fusion’ means,” she said, but at restaurants in California and New York she displayed a knack for combining flavors.
Add herbs by the handful onto your main dish, until the word “garnish” no longer applies.
It’s hardly glamorous but still enticing, as reported by a young black chef, an obsessive blogger, a prickly female restaurateur and the man who made Noma famous.
However you feel about the midday meal, you should know a few great spots to get one.
Dorie Greenspan is back, and she brought us a strawberry tart.
Yvan Lemoine uses much of the day to cook on the line. But at night, he cooks for his bride.
The Thai restaurant serves a version of pla pao that is worth picking clean.
This small, cheery space is run by sisters who couldn’t find a restaurant in New York that served the food they grew up with.
Melissa Clark has a terrific bit of reporting on the machines and three new recipes.
Several companies are developing sustainable, plant-based or laboratory-made seafood alternatives. It might help the planet, but will anyone eat it?
This strawberry version is all pleasure, no pretense.
Recipe planners such as eMeals and PlateJoy can wean you off prepared foods and teach you to love cooking.