Meatballs in tomato sauce are a comforting thing, a ruddy, garlicky Italian American classic meant to be nestled on a pile of spaghetti and showered in cheese. This dish is not that. True, it has meatballs, assertively flavored with garlic and browned in hot oil. And yes, they finish cooking in a savory, brick-red tomato…
Around the world, most of the 1.4 billion tons of food thrown away each year goes to landfills. As it rots, it pollutes water and soil and releases huge amounts of methane, one of the most potent greenhouse gases. But not in South Korea, which banned food scraps from its landfills almost 20 years ago.…
First: the hand with the wooden spoon. While gathering the ingredients to make my zaalouk — a Moroccan salad or dip that’s so perfect for this time of the year, when vegetables are begging to be charred and eaten outside, with friends and bread — I had a deep sense of comfort. I was in…
I’m back! A special thanks to Becky Hughes for covering last week as I put the final touches on our big, colorful guide, “Where to Eat in New York City This Summer.” Have you checked out the beautiful interactive map yet? Over the past three months, New York Times food writers have assembled dozens of…
It is the age of the pizza geek. If you recently stood in line for a pizza, or used Resy Notify to get a table at which you later ate a pizza, or showed up at a certain place and time because you had learned on Instagram that it was going to be the site…
Hanna Hensley, 29, an assistant high school teacher in Arlington, Va., is glad to see some food prices come down recently, because it has helped ease her grocery bill. When egg prices shot up to around $5 a carton a few months ago, she stopped buying them. But on Sunday, while shopping at a Giant…
Every year, as Father’s Day approaches and the gift guides suggesting $300 supercharged charcoal grill lighters and backyard pizza ovens roll in, I’m left wondering if I’m truly dad enough in the kitchen. I do most of the cooking for my family. My wife is a public-school teacher with a relentless schedule who rarely has…
Bstro38 What was Havana NY, since 1991, has now become this more all-purpose bistro with steamed mussels, tuna tartare, roast chicken and cauliflower “steak.” The chef is William Rosenberg. 58 West 38th Street, 212-944-0990, bstro38.com. Due Madri The butchers Erika Nakamura and Jocelyn Guest, who are also in the sausage business, have opened this kiosk…
This year’s recipient of the Julia Child Award, recognizing those who have had an impact on the American culinary scene, is Sean Sherman, a chef, author and the co-founder of the nonprofit North American Traditional Indigenous Food Systems (NATIFS) and its Indigenous Food Lab. The award has been given by the Julia Child Foundation for…
What comes to mind when you hear “Sock it to me?” Aretha Franklin’s “Respect?” Richard Nixon’s “Laugh-In” cameo? Or a tender yellow Bundt cake with a brown sugar and pecan filling and a shiny vanilla glaze? For me, it has to be the cake, a retro classic that’s just as good today as when the…