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NYT > Food
Visiting chefs, a prototype automobile and a fashionable branding strategy converge at Intersect by Lexus.
The couple behind the ambitious, perpetually packed restaurant close early to feed a more private audience: their daughters.
A whole one. Yes, with the bones. Alison Roman talks you through it.
The city has attracted chains from Scandinavia, Australia and Italy with big plans.
Middle Eastern near Union Square, mazemen ramen on the Lower East Side and more restaurant news.
Saturday was the last day for the restaurant, which opened days before sexual-harassment allegations surfaced against her partner, Ken Friedman.
The tiny orbs of pasta, blanketed in feta and mixed with roasted tomatoes and chickpeas, are a brighter take on creamy comfort food.
On Friday, the health department began issuing letter grades (most of them As) to street vendors. Reactions ranged from enthusiasm to shrugs.
An appealing dish of beef and vegetables, Vietnamese bo kho is a stew lover’s dream.
This traditional Greek wine, made with the addition of pine resin, has been roundly scorned. But a new breed of producers aims to change minds.
Two locations, in Queens and Manhattan, mill rice daily for a dim-sum perennial filled with meat, bean sprouts and corn.
They sell millions of bottles every year. How do these mass-produced bottles differ from small-production wines, if at all?
At the Taiwanese teahouse Té Company, the chef Frederico Ribeiro puts his twist on a traditional cake meant to bring good fortune.
Janelle Imports, in Enfield, Conn., sells the traditional stoneware pottery of Boleslawiec, Poland.
Spiked with applejack and gin, this cider cocktail from Union Square Cafe is easy to make at home.
Truth BBQ ships its smoked brisket nationwide from Brenham, Texas. Just add some sides.
Michael Laiskonis, the creative director of the Institute of Culinary Education, is behind Récolte Dessert Bar on the Upper West Side.
The new carbon-steel skillet from Made In is ready to tackle almost any stovetop task.
A new restaurant in the Meatpacking District, Intersect by Lexus, is built to accommodate a new chef-in-residence every few months.
It is Martin Luther King’s Birthday. Honor it by doing something to improve the common good, whether that involves cooking or not.
Use your spice rack: Make lemon chicken breasts with herbs, sumac-scented eggplant and chickpeas, or a cauliflower, cashew and coconut curry.
Lemony chicken, linguine with chickpeas and other dishes you’ll want to take credit for.
Make galbijjim, the classic Korean short-rib stew, but do make some stew.
The Olive Jar and Capitano represent different eras of dining in Melbourne’s Little Italy.
The Olive Jar, a family restaurant in Melbourne’s Little Italy, part of a dying breed.
Capitano is part of Carlton’s renaissance — a new restaurant that aims to pay respect to the neighborhood’s history while modernizing its tastes and aspirations.
Joe’s Steam Rice Roll won a cult following — and, more recently, investors, who plan to open a stand-alone restaurant.
Following the Japanese tradition, the chef creates a daily tasting menu and diners eat whatever they are served, here in 50- or 90-minute sittings.
At a time when many needy families lacked adequate nutrition, Kelley helped develop a program to improve the well being of Americans. Today, more than 38 million people receive food stamps.
Xavier Veilhan has an unconventional work space but a traditional approach to the midday meal.
Peppi’s Cellar is the first bar in the city from Jason Scott, whose enthusiasm for the United States shows in his Sydney bars.
Melissa Clark has two recipes for tender chicken breasts — one with tomatillos and jalapeños, another with a parsley-onion salad — well worth making.
More than 50 years of eight million people standing, folding and eating together.