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NYTimes Dining and Wine

What to Cook: What to Cook This Week

April 28, 2019 - 10:30am
We’ve got some things to celebrate. How do pan-roasted steak or chicken in mustard sauce sound?
Categories: Food

Five Weeknight Dishes: What a Cookbook Author Actually Eats for Dinner

April 26, 2019 - 3:49pm
Priya Krishna, New York Times contributor and the author of a new cookbook, “Indian-ish,” shares her favorites.
Categories: Food

What to Cook: What to Cook This Weekend

April 26, 2019 - 10:30am
This is the time to begin, once more, to grill: Make barbecued chicken, oysters with hot sauce butter or Gabrielle Hamilton’s smoky pork shoulder.
Categories: Food

The Saturday Profile: Hashim Aslami Has Just One Word for Afghan Farmers: Saffron

April 26, 2019 - 9:30am
For two decades, he preached the virtues of the spice as an alternative to traditional crops and opium poppies. Today, it is a rare success story for his country.
Categories: Food

Help Desk: No to Pseudoscientific Diets! Yes to Less Stress About Food!

April 26, 2019 - 5:00am
Judith Newman’s Help Desk column tackles myths about what we eat, how we gain weight and what we see when we look in the mirror.
Categories: Food

What to Cook: What to Cook Right Now

April 24, 2019 - 10:35am
Use up your Easter leftovers, or make David Tanis’s latest for black rice with bok choy and mushrooms or Yotam Ottolenghi’s twist on moussaka.
Categories: Food

New York Times Communities You Can Join Online

April 24, 2019 - 5:00am
Readers looking for lively online discussion have plenty of options.
Categories: Food

Eat: Honest Recipes, Like This Beef Carpaccio, Will Never Go Out of Style

April 24, 2019 - 5:00am
How does a restaurant get to 30 years? Maybe by cooking true and delicious food.
Categories: Food

Don’t Call It Tex-Mex

April 23, 2019 - 5:34pm
A writer and chef is on a quest to tell the world about Texas Mexican food, the cooking of South Texas and northern Mexico that predates and spans the border.
Categories: Food

One Good Meal: A Men’s Wear Designer’s Favorite Breakfast Dish

April 23, 2019 - 5:17pm
The San Francisco-based Evan Kinori relies on shakshuka, the tomato-and-egg casserole beloved in Israel, where his father was born.
Categories: Food

Off the Menu: Soup Shop, From Owners of Hanoi House, Opens in East Village

April 23, 2019 - 2:31pm
French yakitori from the Olmsted chef, a table-tennis parlor with food from Antoine Westermann, and more restaurant news.
Categories: Food

The Case for Marsala

April 23, 2019 - 1:26pm
Cook with it, drink it — just don’t disregard the fortified Sicilian wine, whose name has been sullied by supermarket knockoffs.
Categories: Food

Front Burner: More Chocolate for Mom

April 23, 2019 - 1:24pm
Hotel Chocolat, a brand that packs in the cacao in chocolate, offers tempting treats for your mother.
Categories: Food

Restaurant Review: Tapping a Family Connection to Indonesian Food

April 23, 2019 - 12:43pm
At Wayan in NoLIta, Ochi and Cédric (the son of Jean-Georges) Vongerichten nudge a traditional cuisine in new directions.
Categories: Food

Take Gado Gado. Add One Avocado.

April 23, 2019 - 11:11am
At Wayan, Cédric and Ochi Vongerichten bring a personal perspective to Indonesia-fusion cuisine.
Categories: Food

Times Insider: Testing an $800 Pizza Oven — for Journalism!

April 23, 2019 - 5:00am
Wirecutter recently tried out the luxury kitchen appliance, as well as several more practical options, for a roundup of reviews in service of aspiring home pizza chefs.
Categories: Food

Front Burner: Looking for a Plastic Bag Alternative?

April 22, 2019 - 4:24pm
These food-grade silicone bags from Stasher, available in four sizes, are designed for multiple use.
Categories: Food

Front Burner: For the Night Owls and Early Birds

April 22, 2019 - 4:20pm
Three Owls Market in the West Village of Manhattan stocks prepared foods to eat in or take away.
Categories: Food

Front Burner: A New Source for Soba at Home

April 22, 2019 - 4:19pm
Fans of the hot or cold noodle can cook them at home with a kit from a Manhattan restaurant.
Categories: Food

Front Burner: An Heirloom Masa Harina

April 22, 2019 - 3:54pm
Masienda now sells its chef-grade corn flour — made from maize grown by farmers in Oaxaca, Mexico — to the public.
Categories: Food