Food

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...

Culinary passion and art-making can flourish together in the right hands, such as those of Rirkrit Tiravanija, who has explored meals-as-art-medium, and the artist-founded restaurant Food, started in SoHo in the early...

HeadlinerCafé CarmelliniThe chef Andrew Carmellini’s trajectory has been a steady climb, not a rocketing blastoff. Now, having reached cruising altitude after 30 years at the stove in New York, a city where...