Steel-cut oats, toasted in brown butter and cooked with unsweetened cocoa, makes the average bowl of porridge all the more sophisticated.
NYT > Food
A bowlful of udon noodles in a quick, homemade vegetarian broth is one of the most nourishing and satisfying meals you can eat.
This category outsells single malts, but it’s in decline and is seeking a role beyond legacy drinkers and cocktails.
The chef Edouardo Jordan locates the pleasure and meaning of hog maw, pigs’ ears and other “ingredients we don’t want to talk about.”
The house specialty at this Corona, Queens, restaurant is tlayudas, built on giant tortillas imported from Mexico, where the corn grows starchier and stronger.
As the country imports ever more of its fruits and vegetables, it’s time to examine the positive and negative effects on consumers and farmers.
Soi 38 is a colorful nook of a restaurant churning out classic Thai street food.
At a new array of places in Manhattan, curry is served with Hindi hip-hop, hallucinatory art and lots of flowers.
Before concentrating on the United States market, liquor companies and craft distilleries want to persuade Nordic youth.
Many Asian cuisines have been part of the landscape in the United States for decades, but only in recent years have Filipino dishes started gaining recognition outside immigrant communities.
A reinvention of the old standby with porcini butter and salsa verde.
It is sometimes considered to be a lesser version of Brunello di Montalcino, but Rosso has a lot going for it and needs to be judged on its own terms.
A Colorado company specializes in honey from around the country while supporting an initiative to promote pollination for bees and butterflies.
Shepherd’s pie, easy chicken curry, and more recipes for the weekend.
The cuisine at JuneBaby, which opened in the spring of 2017, is at once homey and familiar, yet refined and upscale — and offers a history lesson of sorts.
The former Times reporter Jennifer 8. Lee looks back on her story about the tangle of anxieties that some straight men experienced before a dinner or movie out with a buddy.
Lush tapestries from Loewe, modern bungalows in Portugal — and more.
How to unlock Quebec’s identity? One way is through its food, Dan Bilefsky finds.
St. Patrick’s Day is tomorrow: Try a Guinness pie or Irish stew, soda bread or colcannon.
Ms. Shopsin spends much of the day on her bicycle and in the kitchen of her family’s restaurant. She also has a go-to for matcha tea in Midtown.
“Here, cider is not just an alcoholic beverage. It’s a way of life.”
Chancellor Angela Merkel says, “You shouldn’t categorize people like this.” But Germans call the man who runs the food bank a “people’s hero.”
Soi 38 in Melbourne serves Thai street food in a small, colorful space.
One of the world’s best brews is also one of the rarest: It can only be purchased at a Trappist monastery in Belgium. Until a Dutch supermarket intervened, that is.
JuneBaby in Seattle focuses on the home cooking of black Southerners, like braised oxtails and crunchy fried pigs’ ears.
At Cienega Las Tlayudas de Oaxaca in Corona, a beloved dish is gilded with toppings like house-made chorizo, cecina and pork al pastor.
A sommelier and a director travel through Georgia learning about an ancient winemaking process and meeting some real stars: the vintners.
This documentary centers on Osamu Tomita, who is famous in Japan for his ramen, and watches him and others preparing the dish for dedicated customers.
Ligaya Mishan has a primer on Filipino cooking in The Times today, and three new recipes you should make very soon to go with it.
Brasserie Seoul, from Sung Park, opens; an inventive Greek restaurant in Astoria, Queens; and more restaurant news.
For years, no chef dared try to improve the most iconic French pastry. Now, though, a new generation of bakers is trying.
An import from Kyoto, Japan, stands above the noise, with a silky texture and playful names.
The recipe for Bogart’s Bitters was lost for nearly a century.
Breads from the French restaurant Vaucluse and pastries from Café Bilboquet are new options.
Diner Brew Company’s Bisou Miso is a delicate cider fermented with miso.
A new offering from the Museum of Modern Art takes the guess work out of your macchiato.
The cocktail world is rediscovering a juice that was largely sidelined to the tiki bar.
We have them, whether it’s chicken Marengo, red beans and rice or rotisserie chicken, any number of ways.
The dive that inspired the 2000 cult film has stayed true to its founding principle: women can tend bar, too.
This morning might be a hard one, but we’ve got you covered with recipes easy or complex, but always delicious.