Food

Frankly, I’d rather sift flour into a small bowl, peel potatoes with a dull paring knife or winkle out pomegranate arils wearing a white T-shirt than sort through green beans. That’s how...

I have eaten sweet-and-sour pork out of takeout containers on the floor of apartments while moving boxes towered over my head. I have plucked out its pineapple wedges and bell peppers with...

The James Beard Foundation will celebrate Día de los Muertos, Day of the Dead, with a series of events at Platform by JBF’s space on Pier 57. On Oct. 30 at 6:30...

In the Where to Eat: 25 Best series, we’re highlighting our favorite restaurants in cities across the United States. These lists will be updated as restaurants close and open, and as we...

Good morning. “Roti is one of the world’s most ubiquitous and shape-shifting foods,” Priya Krishna writes in The New York Times this week, “a round, unleavened bread of uncertain origin that has...

We would never tell you to cook a certain dish just because it’s pretty, but — how pretty is Colu Henry’s sheet-pan chicken with shallots and grapes? To be clear, it’s also...

On a recent afternoon at the State Fair of Texas, in Dallas, Tori Valdez and Jordan Johnson moved through the crowd to join nearly two dozen customers lined up at the Eat...

Colette Rossant, a native of Paris whose childhood in Cairo before and during World War II gave her a global view of cuisine that eventually helped fuel a prominent career in New...

For much of the year in Haiti, rain seeps into the crevices of rotting wood, sparking the growth of an island delicacy: an earthy, black mushroom named djon-djon that is the main...

Making yeasted bread is one of the few acts of cooking where ingredients actually come to life. Dough expands in size and flavor when yeast feast on sugar to then release carbon...