Food
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The Coffee Maker
Credit...Koren ShadmiCulinary Arts is an occasional illustrated look at what we eat. Follow NYT Food on Twitter and NYT Cooking…
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America’s Next Great Restaurants Are in the Suburbs. But Can They Thrive There?
ST. CHARLES, Mo. — The flavors at the Peruvian restaurant Jalea are electric. The location? A bit more unassuming. The…
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A Quandary for New York Restaurants and Workers: What to Do About Omicron?
A week before Christmas, Skylar Peak, a busboy at ZiZi, a Mediterranean restaurant in Chelsea, learned in a text message…
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The Secret to Easy Homemade Pizza
Making pizza at home sounds fun, but homemade pizza dough can be finicky, even if you’ve had a lot of…
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Counter the Winter Chill With This Farro and Gruyère Gratin
Quick-cooking farro, with its nutty flavor and plump, chewy texture, is the darling of the grain bowl, the star of…
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A Boston Bar Legend Comes to New York
Harrison Snow began bartending at age 18, in Providence, R.I. Nearly three years later, in 2020, he was behind the…
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20 Under $20: Beckoning Bottles in the Dead of Winter
It’s a bleak, cold January day, and as I look out the window at a solitary, huddled figure waiting for…
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11 Macaroni and Cheese Recipes to Curl Up With on the Couch
All macaroni and cheese is good macaroni and cheese, but these recipes from New York Times Cooking are especially fine…
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Discover Miami’s Eclectic Bakery Scene
MIAMI — The Covid-era spike in fancy-restaurant openings by out-of-town operators has been central to Miami’s renown as a boom…
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South Indian Food That Goes Back to Its Roots, at Semma
The servers at Semma walk around in long-sleeve black T-shirts printed with a white logo that says Unapologetic Indian. This…