Crunchy, spicy and quick to make, BLT tacos are a simple after-work dinner, or a brunch you can make while you’re still half-asleep.
NYT > Food
Paired with raspberries in this summery dessert, the smooth-skinned fruit bubbles beneath sweet biscuits studded with candied ginger and pistachios.
At this Jackson Heights, Queens, restaurant, the specialties include sel roti, doughnuts of crushed rice and sugar, and jhol momo, dumplings in a chutney.
The appealing landscape and beaches have attracted young, talented restaurateurs and the ‘boho-chic’ set.
In a Las Vegas strip mall, Melissa Coppel is teaching cooks from all over the world how to create the perfect bonbon.
A new restaurant specializes in boiled seafood, with spice levels ranging from mild to “fire.”
The term doesn’t mean much in restaurants, which are not required to undergo the same rigorous certifying process as farms and food companies.
Roasted chickens brined overnight, a pasta counter at Eataly and other restaurant news.
Andy Ricker, the chef and restaurateur, cited rising expenses and a squeeze on his profits among the reasons for his decision.
There are more than 300 varieties of the spicy chile paste, born in Southeast Asian villages and passed down through generations.
The flavors of Mexican street corn inspired this easy summer pasta, studded with bits of feta, basil and jalapeño.
A dose of cheese, garlic and spaghetti to help soothe your loved ones when they’re down.
The riesling grape is particularly expressive of a sense of place. How do these three bottles, from New York, Oregon and California compare?
Sasha Shor shares the Russian recipes her family enjoyed in the Smoky Mountains after the family’s emigration to America.
At the Manifesto Market, set in an unlikely spot in the Czech capital, you can enjoy everything from Hawaiian poke to Czech dumplings.
Take it easy this week with meals that come together quickly and simply.
Amezaiku, a candy-making technique that calls for sculpting molten sugar syrup, nearly went extinct. Now, it’s seeing new life among a dedicated group of Tokyo craftsmen.
The cheese was found in a tomb that had been thought lost to shifting sands until it was rediscovered in 2010.
Among the deep pleasures at Nepali Bhanchha Ghar in Jackson Heights, Queens: doughnuts, skinny and rough, and succulent meat that presses teeth into service.
This week’s Australia Letter gives you a chance to connect with two of our terrific journalists.
“Believe it, darling!”: A longtime magazine editor enters the hospitality industry.
A no-recipe recipe for steak with tomatoes, onion and blue cheese, and more end-of-summer strategies.
A newcomer to the city’s recent flowering as a culinary destination samples restaurants from Shoreditch to the West End, and finds flavors from India, Basque Country, the Mediterranean and more.
Sink your teeth into three tasty new food memoirs — Rick Bragg’s “The Best Cook in the World,” Edward Lee’s “Buttermilk Graffiti” and Lidia Bastianich’s “My American Dream.”
A new Chinese restaurant in the East Village specializes in spicy boiled seafood, especially crayfish.
With prices for the fruit soaring after two years of low harvests, growers are experiencing a raft of thefts and black markets have sprung up to distribute the spoils.
The nEAT Kitchen’s maple boards slope to funnel juices and produce detritus.
“A Bite-Sized History of France” covers wines, cheeses and the invention of canned food preservation.
Cash Only BBQ, in the former Bistro Petit space, gives Williamsburg, Brooklyn, another barbecue option.
Big-name wineries are increasingly canning their wines, joining craft ciders and beers on retailer shelves.
The Shake & Bake theater company brings “Love’s Labour’s Lost” to the meatpacking district, and dinner is included with the ticket.
The end-of-summer sprint to eat as many ripe tomatoes and corn, peaches and blackberries as possible is just beginning.
Make the chef Matthew Hyland’s recipe for Rhode Island sloppy Joes, Melissa Clark’s latest for a corn-seafood stew or David Tanis’s lamb leg steak.