NYT > Food

What to Cook This Week
Pan-roasted chicken in cream sauce, Indian-spiced tomato and egg casserole, a swordfish piccata: Make foods to comfort against the cold.
Call It a Crime of Pasta
The famous pasta-making women of Bari, Italy, are worried that a crackdown on contraband orecchiette pasta could threaten their way of life.
Cheesy and Spicy
Saucy and extremely fast, the YouTube celebrity Maangchi’s cheese buldak (fire chicken) needs no introduction: Its cheese pull speaks for itself.
The French Fries Are Doing Just Fine
After a weak harvest for many potato farmers in the United States and Canada, there were concerns about shortages of the fast food staple. But supplies aren’t likely to run out anytime soon.
F.D.A. Nominee Clears Senate Panel
As a teen vaping and health crisis dominates public concerns, the Food and Drug Administration has been without a permanent commissioner since April.
6 Cookbooks That Double as Guidebooks
For travelers who first consider dinner reservations and pastry stops when planning a trip, select cookbooks celebrating the cuisine of a city or country can also serve as guidebooks.
A Meal Caught in Time
At Harvard’s Peabody Museum, a new exhibition explores American social history through food.