Food

Indeed, any hope for reconciling differences in what has been called hummus diplomacy appears to have been dashed.Lia Ronnen is the publisher and editorial director of Artisan Books and Workman Publishing, whose...

Recipes that capture the flavors, and colors, of the season.

I tend to commute home on autopilot, taking in very little around me as I zone out to music so loud that my Health app insists I turn it down. So when...

My morning routine is how I set myself up for the day. I splash my face with water and will often use Oskia’s Super C Beauty Capsules. I’m a big fan of...

It’s soup season in New York CityNot everybody loves soup. This is made clear to me every time I suggest ordering a bowlful and everyone at the table looks down and acts...

At the home of the cookbook author Palak Patel, the days leading up to Diwali are spent cleaning her kitchen and preparing the numerous snacks and mithai, or sweets, they’ll deliver to...

Wine is made by fermenting grapes or other fruit, although apple and pear wines are distinctive enough to have earned their own categories, cider and perry. But a growing number of producers...

Our rave-reviewed, five-star Caesar salad that just happens to be veganBy The New York Times CookingIt’s that time of year when, inevitably, you will be asked to bring a salad to a...

Stepping into the courtyard of Bombera, the acclaimed Mexican restaurant in Oakland, Calif., always feels like arriving at a party. Papel picado in marigold orange and saffron yellow flutters overhead, seemingly waving...

Classics for a reason: crispy mustard chicken, Singapore noodles and ambrosia saladMy column this week mines the past for crispy mustard chicken with bread crumbs, a fresh take on a retro classic...