Eat: My French Grandmother’s Shortbread Makes for Shamefully Addictive Cheese Crackers

On my early Prune menus, there were a few items here and there that made many people ask me where ...
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Front Burner: Babka Makes These Treats Better

With their new Babka Menschkins, Alicia and Daniel Mekelburg have faced off against Dunkin’ Donuts Munchkins doughnut holes, down to ...
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Off the Menu: O:N, From the Team Behind Her Name Is Han, Opens in NoMad

Headliner O:N Winter demands steaming bowls of ramen, Chinese hot pot and Vietnamese pho. It’s also the time to get ...
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Front Burner: Layers of Knowledge at This Croissant Class

Simon Herfray, a French pastry chef who has worked in several New York restaurants, has a school for hands-on classes ...
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The Kings of the Dollar Slice Build a Better Pizza

It’s hard to nail down the most improbable thing about Upside Pizza, a new slice joint a few blocks from ...
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Culinary Arts: My Lifelong Obsession With the McRib

Image Culinary Arts is an occasional illustrated look at what we eat ...
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Restaurant Review: Serving All the Food Nouvelle Cuisine Couldn’t Kill

The great Midtown shrines to French cuisine were mourned one by one as they went, often at length and in ...
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Front Burner: A Cheesy Reason to Love the Hamptons

Despite gridlocked traffic and huge houses, the East End of Long Island is still farm country, as it has been ...
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Front Burner: Michelin Issues Its First Cuisine-Focused Guide

For the first time, Michelin has issued a compilation of restaurants according to cuisine. A guide to Cantonese restaurants in ...
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Front Burner: Focacce All Dressed Up for a Party

Il Buco Alimentari & Vineria in NoHo has a new executive chef, Preston Madson, who was at Barbuto and Freeman’s ...
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Chicken with Matcha? Why Not?

It is safe to say that chicken is among the handful of food items that can be found in almost ...
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Q&A: A Tree Grows in — Well, You Don’t Want to Know

Q. At my uncle’s farm, many years ago, there was a plum tree growing near the outhouse. The family never ...
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No Recipes Required

Hi and welcome to Five Weeknight Dishes. I absolutely have to show you NYT Cooking’s newest baby, born on Tuesday ...
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City Kitchen: A Chicken Pie That’s Well Worth the Wait

Though I am by no means an expert in Moroccan cuisine, I have long been an ardent admirer. Even before ...
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A Good Appetite: For a Silkier Salmon, Turn Down the Heat

Usually, I am a high-heat roaster. No matter what protein or vegetable is destined for the oven, I turn the ...
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Ask Well: Can You Get Over a Food Intolerance?

Q. Can you desensitize yourself to a food intolerance? A. Food intolerances, which the American Academy of Allergy, Asthma & ...
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Australia Fare: In Sydney, Sri Lankan Cuisine Gets a Thrilling Update

SYDNEY, Australia — The chef O Tama Carey is blessed with a number of remarkable origin stories. She was conceived, ...
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Maryland Rye Whiskey Has Finally Returned. But What Was It in the First Place?

BALTIMORE — H.L. Mencken, the Jazz Age scribe who loved Baltimore and booze in equal measure, spared no opportunity to ...
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Wait —: Wait — Beyoncé Is Not Actually a Vegan

“Wait —” is a weekly newsletter in which Caity Weaver investigates an unanswered question in the news and pop culture ...
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Hungry City: Inspiring Loyalty, and Serving Chickenjoy at Jollibee

The first McDonald’s opened in the Philippines in 1981, ready to conquer. Instead, it met its match: Jollibee, originally a ...
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Food Matters: How So-Called ‘Ugly Food’ Is Challenging Notions of What We Crave

THE FISH REAR UP from the pie, almost a school of them, whole silvery pilchards — a type of herring ...
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36 Hours: 36 Hours in Miami and Miami Beach

There was a time when it wasn’t unusual to hear visitors use South Beach as shorthand for the entire Miami ...
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One Good Meal: A Florist’s Favorite Cinnamon Rolls

In “One Good Meal,” we ask cooking-inclined creative people to share the story behind a favorite dish they actually make ...
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Julia and Paul Child’s Valentine Cards

Image CreditPatricia Wall/The New York Times CreditPatricia Wall/The New York Times But one encounter left much to be desired. My ...
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What to Cook: Cook Without a Recipe!

[Sam Sifton emails readers of Cooking five days a week to talk about food and suggest recipes. To receive it ...
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Eat: When a Meatloaf Is a Work of Art

I ate many great dishes when I was restaurant critic for The New York Times, and many awful ones too ...
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Eating Processed Foods Tied to Shorter Life

Eating highly processed foods could shorten your life, a new study suggests. The study, in JAMA Internal Medicine, tracked diet ...
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Off the Menu: Gabriel Kreuther Takes Over Grand Salon’s Kitchen

Headliner Grand Salon When it opened nearly four years ago, the Baccarat Hotel had a formal ground-floor restaurant, Chevalier. That ...
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A Jewish Bakery Adopts the Pork Roll, Egg and Cheese

It is a safe guess that the Eastern European Jews who brought the bialy from Bialystok to New York City, ...
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Restaurant Review: Refined British Restaurant Found Hiding in a Brooklyn Bar

Cherry Point sits on Manhattan Avenue in Greenpoint, a few steps from the corner where Bedford Avenue, having flowed all ...
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For Christina Tosi, Building a Dessert Empire Is Not All Milk and Cookies

New-employee orientation at Milk Bar is a little like the first meeting of a support group devised by Tony Robbins ...
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Front Burner: Marie Blachère Bakery Heads to Great Neck, N.Y.

A bakery chain from France, with more than 500 outlets, has arrived in New York. The chain, Marie Blachère bakery ...
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Front Burner: A Feast of Cured Meats in Queens

For the past three years, Charcuterie Masters, an event in Flushing, Queens, has been the ultimate pork showcase in New ...
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Front Burner: Buttery Sablés in All Shapes

Marie-Aude Rose, the chef at La Mercerie in the Roman and Williams Guild store in SoHo, has started making her ...
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Front Burner: Brew This Fine Hot Chocolate From Ecuador

The To’ak brand of rare Ecuadorean chocolate is right up there with luxury items like white truffles and certain caviars ...
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Front Burner: A ‘Rice Bonnet’ for Perfect Persian-Style Rice

For perfect Persian-style rice, cooks wrap a pot’s lid with cloth to absorb the condensing steam and to guarantee fluffier ...
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Front Burner: A Guide to Everyday Vietnamese Cooking

Here’s a guide to Vietnamese flavors and cooking. Andrea Nguyen, the author of this new cookbook, recalls that, in the ...
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Deck Ovens: A More Sustainable Bread Baking Option

Bread baking is certainly not new in the modern day. People have been baking bread for thousands of years, and ...
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Notes on the Culture: A Retreat in Vietnam, Cult-Inspired Dressing and More

Image Some of the rooms in the new Hôtel de la Coupole have a portrait of a 1930s fashion model ...
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Five Weeknight Dishes: Just a Little Fancy

Hi and welcome to Five Weeknight Dishes. Next Thursday, as you may or may not know, is Valentine’s Day. I ...
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City Kitchen: Buttery Lobster, Without All the Work (or the Bib)

I first heard the expression “lazy man’s lobster” from a friend who spent his childhood in upstate New York. He ...
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A Good Appetite: Tender Hearts That Can’t Be Broken

Once, I gave my former Valentine a box of chocolate shortbread tied up with a red ribbon, and a big, ...
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Before You Sip That Cocktail, a Few Safety Warnings

The phrase “cocktail safety” may sound like an oxymoron, or the punch line of a barroom joke. After all, we’re ...
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George Orwell Gets an Apology for a Rejection Letter (but Not for His Marmalade Recipe)

LONDON — Rejection is a rite of passage that every writer, even some of the greatest — like George Orwell ...
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Eat: A Very American Mango Pie, Inspired by Indian Aunties

A few days before Thanksgiving, I visited my friend Hrishikesh Hirway at his home in Los Angeles. The first thing ...
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New York City Cracks Down on CBD Edibles, Saying the Cannabis Derivative Is Unsafe

[What you need to know to start the day: Get New York Today in your inbox.] For months, the top-selling ...
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Off the Menu: Wayan, From Cedric Vongerichten, Opens in NoLIta

Headliner Wayan It runs in the family. Cedric Vongerichten, 37, the son of the chef Jean-Georges Vongerichten, has opened a ...
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Los Angeles Times Will Revive Its Separate Food Section

The Los Angeles Times said Tuesday that it would resume publishing a stand-alone print section dedicated to food, and that ...
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CRITIC’S NOTEBOOK: How to Complain at a Restaurant? Just Ask Our Critic

Need opinions on where to eat? They’re easy to find these days, as consumers from around the globe fire off ...
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Front Burner: L’Avenue Travels From Paris to Saks Fifth Avenue

This week’s opening of L’Avenue at Saks, the lavish offshoot of a celebrity magnet of the same name in Paris, ...
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Front Burner: Send a Love Letter Full of Chocolates

Consider Valentine’s Day as a moment for returning to old-fashioned letter writing and sending. Neuhaus, a Belgian chocolate company, has ...
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Front Burner: A Strawberry Cocktail for Valentine’s Day

A vibrant cocktail, ruby-red and sparkling, will set the tone for an intimate Valentine dinner at home. Called Los Amores ...
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Front Burner: Set the Dinner Table With Legos

Raid the toy box to set the table for your Lunar New Year feast. That’s more or less what Sean ...
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A Writer Describes Palestinian Cuisine, and the World Around It

In November 2016, when the cookbook author Yasmin Khan returned to her home in London after the olive harvest in ...
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Front Burner: Frida Kahlo and a Special Mexican Menu

Alongside the Brooklyn Museum’s exhibit “Frida Kahlo: Appearances Can Be Deceiving” which runs from Feb. 8 through May 12, there ...
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Wine School: Supermarket Wines Are Poured, and Worlds Collide

Well, that seems to have struck a nerve. The last Wine School assignment, in which I suggested that readers try ...
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Wine School: Valtellina, Another Side of Nebbiolo

We now return you to your regular Wine School programming. No place is more famous for its nebbiolo wines than ...
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Personal Health: Time to Put Fluffy and Fido on a Diet?

Humans are not the only residents of the United States who are getting fatter every year. So, unsurprisingly, are our ...
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Five Weeknight Dishes: Crispy, Crispy, Crispy

Hello, and welcome to Five Weeknight Dishes! This week, I am very excited about Alison Roman’s latest recipe for NYT ...
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City Kitchen: Bringing Out a Bit of Radicchio’s Sweetness

At our house, pasta of some sort is on the menu at least once a week. I would say it ...
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A good Appetite: You’ll Want to Put This Chile-Garlic Oil on Everything

I collect chile condiments the way my grandmother collected miniature porcelain baskets of flowers, all lined up in perpetual bloom ...
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Our Best Super Bowl Recipes

The New England Patriots and the Los Angeles Rams kick off Super Bowl LIII on Sunday at 6:30 p.m., Eastern ...
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Meanwhile: For a Knife, Dagger, Sword, Machete or Zombie-Killer, Just Ask These Ladies

Image Wendy MacNaughton is a graphic journalist based in San Francisco. You can find her via website and Instagram. More ...
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Ask Well: Are ‘Natural Flavors’ Really Natural?

Q. I heard that “natural flavors” added to flavored seltzer water are not natural, because of a loophole in the ...
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Australia Fare: What Happened to Australia’s Waterfront Hotel Restaurants?

The Ozone Hotel in Queenscliff, Victoria, was the site of one of my most vivid childhood dining epiphanies. My family ...
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Hungry City: At Sofra in Sunnyside, Turkish Food by a Master

A spoonful of kelle paca is close to pure liquid fat, a velvet sheath for the tongue, a declaration against ...
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The Scrappy Brooklyn Restaurant That Forever Changed New York’s Food Scene

If you’re a New Yorker with disposable income and a fondness for restaurants, you’ve likely done one of the following ...
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When Brexit Happens, Will Hunger Pangs Follow?

Food retailers in Britain warned lawmakers this week that Brexit was threatening to become a dinner plate issue. A departure ...
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He Swallowed a Toothpick. It Could Have Killed Him.

A young man nearly lost his life to a toothpick he didn’t even know he had swallowed, according to a ...
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Eat : How to Make a Store-Bought Camembert Into Something Delightful and Rare

If you love a good stinky cheese, you’ll appreciate that a statue was built to commemorate the patron saint of ...
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The Rumors Aren’t True: Diamond Crystal Kosher Salt Will Still Flow

When a rumor circulated on Twitter this week that Diamond Crystal kosher salt was being discontinued, cooks who were used ...
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Off the Menu: The Ribbon Opens a Branch in Times Square

Headliner The Ribbon Midtown Back in 2015, when they opened their first outpost of the Ribbon, on West 72nd Street, ...
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Front Burner: Sheet Pans With Tread

I keep a small rimmed sheet pan — nonwarping — in my oven, not for want of storage elsewhere, but ...
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Front Burner: A Pre-Prohibition California Vermouth Returns

Until Prohibition, the Gundlach Bundschu wine company was known for its brandy and vermouth as much as for its table ...
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Front Burner: New York’s Depression Era Foodways

During the Depression, the Federal Writers’ Project enlisted writers across the country to document American themes. In New York, there ...
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Front Burner: A New Beer Resource in Chelsea

The partners in Beer Run — a compact, well-stocked new source for beer-buying and drinking — have a natural feel ...
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Front Burner: Talk Celebrates a New Book

Kerry DiamondCreditvia Museum of Food and Drink Yasmin KhanCreditMatt Russell In her new book, “Zaitoun,” Yasmin Khan, a human rights ...
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A Game Plan for Eating Well in Atlanta

ATLANTA — In 2000, the last time this city hosted the Super Bowl, the St. Louis Rams beat the Tennessee ...
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Restaurant Review: Without Really Changing, Casa Enrique Keeps Getting Better

New York used to be a one-mole town, and that was mole poblano. A chocolate-colored, bittersweet agglomeration of two dozen ...
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A Day of Rice Cakes for the Lunar New Year

WEST COMPTON, Calif. — In a sunny field here in Los Angeles County, the chef Diep Tran folded a banana ...
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City Kitchen: Juicy Fish, Crisp Potatoes and Minimal Fuss

May I say there are few combinations better than fish and potatoes? I don’t think anyone could argue convincingly to ...
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Which Allergens Are in Your Food? You Can’t Always Tell From the Labels

When you’re shopping for someone who has a food allergy, a trip to the grocery store is like a police ...
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Cutting Up Big Fish and Cultivating an Even Bigger Fan Base

BOSTON — At 5 on a windy winter morning, in a cold, harshly lit warehouse in Boston’s seaport district, Baracat ...
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Orange Brioches. Delicious Sweet Buns

Delicious sweet buns. Ingredients and cooking flour 550 gr.butter 80 gr.2 yolks 1 egg,120 gr. Milk5- 6 tbsp. sugar (adjust ...
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Personal Health: For Real Weight Control, Try Portion Control

I had hoped to avoid ushering in the new year with yet another weight/diet column, but three circumstances prompted me ...
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Fatima Ali, Fan Favorite on ‘Top Chef,’ Dies of Cancer at 29

Fatima Ali, who was voted by fans of the television show “Top Chef” as their favorite contestant of Season 15, ...
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Things Editors Like: T Suggests: A Japanese Cooking Pot, a Film About Black Holes and More

Looks from Kassl Edition’s spring 2019 collection.CreditCourtesy of Kassl Editions CreditCourtesy of Kassl Editions The Perfect Fisherman’s Coat “A sketch ...
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The Deep Allure of the One-Pan Recipe

It’s 7 p.m., and dinner is on the table: a large, one-dish centerpiece for everyone to dig into. We call ...
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Five Weeknight Dishes: This Soup Deserves an Award

Hi, and welcome to Five Weeknight Dishes, recipes for busy people who still want something good to eat. So Melissa ...
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A Good Appetite: This Lentil Soup Can’t Get Much Easier

Once I fell in love with a lentil soup, and it was all I could think about when pulses came ...
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One Good Meal: A Musician’s Sweet and Spicy Chicken Dish, Inspired by a Teenage Trip to Thailand

In “One Good Meal,” we ask cooking-inclined creative people to share the story behind a favorite dish they actually make ...
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Wines of The Times: Châteauneuf-du-Pape Finds Its Balance

Of the many wonderful transformations that have characterized the last decade in wine, perhaps the most heartening has been the ...
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the 212: The Restaurant That Has Helped New Yorkers Feel Famous Since 1984

In this series for T, the author Reggie Nadelson revisits New York institutions that have defined cool for decades, from ...
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Front Burner: Make Union Square Cafe’s Seasonal Cider

Union Square Cafe’s spiked market cider has seasonal allure, with a cider base and an attractive fan of apple slices ...
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A Modern Cook’s Pantry

For many cooks, January brings new resolve to an eternal goal: having a well-stocked pantry. You may crave shelf systems ...
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Front Burner: Texas Barbecue for Your Super Bowl Party

A mighty slab of smoked brisket can make that Super Bowl gathering an easy success. At his pit joint, Truth ...
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Front Burner: Polish Pottery From a Connecticut Source

For centuries, Boleslawiec in southwestern Poland has been known for its pottery, decorated with traditional folk designs. In 2003, Elle ...
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Front Burner: A Good Luck Cookie for the Year of the Pig

At the charming West Village teahouse Té Company — which the Portuguese chef Frederico Ribeiro runs with his wife, Elena ...
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