Studies keep drawing the conclusion that people like cheap wines best and should not trust experts. But the findings say more about fears than tastes.
NYT > Food
Pan-seared or grilled, these sea scallops make for a showstopping summer centerpiece, with a corn salsa served alongside.
When you get your hands on something as precious as zucchini blossoms, don’t create too many distractions.
Not too mushy. Not too hard. Slices beautifully. When you find a great avocado, celebrate your good fortune.
Those barbecued racks seen in storefronts — salty-sweet, charred and thrillingly red — are easy to replicate at home with a simple marinade and a low oven.
The country’s National Library enlisted chefs to adapt traditional recipes for a series of videos that link its modern cuisine with the past.
A Kentucky couple realized that restaurants have an unusual power to help addicted people recover, and created DV8 Kitchen to hire, train and encourage them.
The new TriBeCa brasserie from two veterans of the Keith McNally empire isn’t visionary, and that’s good.
Dungan cuisine arrives in Brooklyn, a sixth branch of Seamore’s, and other restaurant news.
Introducing our new biweekly column by Alison Roman, with effortless and delicious recipes you can make in less than an hour — like this bright, punchy sheet-pan trout.
Cynical producers have flooded the market with bad rosés to meet fad demand, but the wine panel found some excellent American bottles.
At Mama Fina’s House of Filipino Sisig, there are six varieties of the dish, numbered among the world’s greatest foods to eat with beer.
This fresh red from the Vittoria region of Sicily has gained in popularity over the last 15 years as consumers have gravitated to indigenous grapes rather than international varieties.
At Morgan’s Brooklyn Barbecue, steak is bathed in smoke before it’s finished on a grill.
In between stories about cooking and cultural trends, I now spend my days reporting about sexism, sexual abuse and harassment in the food world.
This new tea blend brings the flavors of gin and tonic to a cuppa.
The fast-casual restaurant specializes in Peruvian rotisserie chicken and causa.
Continue the good feeling of weekend summer cooking through the week with sheet-pan chicken and a clafoutis.
As summer moves steadily along, consider making grilled sea scallops or a dressed up avocado salad.
Like the wine selection, the food at Mon Lapin is both serious in intent and playful in execution.
A by-no-means exhaustive list of the things our editors (and a few contributors) find interesting on a given week.
Iowa and Illinois have recorded more than 100 cases of cyclosporiasis, which causes nausea and fatigue. McDonald’s has stopped selling salads at about 3,000 locations.
Make time for surf-and-turf burgers, nachos or even homemade taramasalata.
Even on his day off, Mr. Lau cannot stay away from the kitchen: He and his nephew devote much of the afternoon to preparing a weekly family meal.
An heir to the tradition of Pierre Franey, our new columnist has an unfussy recipe for sheet-pan trout.
Danny Meyer, who has opened several restaurants in New York this summer, talks about some memorable trips — and where he would like to go next.
At Frenchette, Riad Nasr and Lee Hanson take more liberties with the kind of dishes they’ve been cooking since Balthazar.