Food

Hi, I’m Pete Wells, restaurant critic for the Times and unarmed duck hunter.Each October, I get hungry for duck. There’s no good explanation for my timing. In some parts of the country,...

In meal-train cooking — be it for an ailing friend, a weary new-parent neighbor or a grief-stricken co-worker — the cheesy casserole often prevails. Few things can comfort like, say, a tray...

Now that we have dessert (or our 3 p.m. snack) sorted, let’s talk dinner. If you have shrimp in the freezer and gnocchi in your pantry, you’ve already got 25 percent of...

Anton Coleman, an avid fan of American whiskey with several hundred bottles in his collection, lives on the outskirts of Nashville, less than an hour’s drive from Lynchburg, the home of one...

The soothing rhythms of cooking — the chopping and peeling, the sautéing and simmering — are part of why so many of us take to the kitchen in times of turmoil and...

The thing I find so interesting, though, as we talk ourselves out of matzo balls or mulligatawny, is that soup is so often the very thing we’re most likely to love and...

The chef Peter Prime has been eating roti all his life. But asked to define what exactly roti is, he laughed and launched into a long-winded answer.It could be a plain round...

HeadlinerIlisSome new restaurants are opportunistic, the result of circumstance. Others, like the Danish chef Mads Refslund’s new Brooklyn project, are years in the planning — eight years exactly, said Mr. Refslund, a...

Food shopping in Manhattan tends to be finite, more Paris than Paramus, dominated by neighborhood markets. Now Wegmans — the chain based in Rochester, N.Y., with more than 100 East Coast stores,...

A still-warm brownie — chewy on the inside with a shiny, crackly top — and a glass of milk is the kind of after-school snack fantasy that never fades away.But how many...