Food
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For Her Next Round, Toni Tipton-Martin Orders Up a Book of Cocktails
The author of “The Jemima Code” has distilled 200 years of African American drinking know-how into her new “Juke Joints,…
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On the Border, the Perfect Burrito is a Thin, Foil-Wrapped Treasure
Despite a culinary rivalry, the sister cities El Paso and Ciudad Juárez can agree that a simple burrito is the…
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Mark Kurlansky Peels Back History’s Layers in ‘The Core of an Onion’
Wine organized by texture at Community Wine & Spirits, a talk at 92NY with the chef Massimo Bottura and Lara…
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My Red Lentil Soup With Five Stars and Nearly 23,000 Reviews
It’s the most reviewed recipe in our New York Times Cooking recipe database.
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Chicken and Potatoes Everyone Will Love
This easy braise has a little heat and a lot to rave about, especially when paired with a simple avocado…
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What to Cook After You’ve Cooked Everything
Ginger-scallion steamed fish, squash and mushroom curry and lemony chicken breasts revive the palate, and are quick in the kitchen.
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The Neighbors Are All Older, Too. Is That What You Want?
Some seniors prefer age-restricted communities, while others want intergenerational living. There is little research to show which option is healthier.
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You Know About Rockefeller Center’s Tree. Here’s Where to Eat Nearby.
From sit-down meals to sandwiches and pizza, this is the best food in and under the plaza.
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The Best Black Cake, a West Indian Delight, Starts at Home
For many in the Caribbean diaspora, there is no substitute for this deeply flavorful fruitcake.
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This Easy Pantry Meal Puts Dreamy Pasta and Beans Front and Center
These two hardworking ingredients are at their best in this weeknight meal, laden with chile, lemon and garlic.