Food

Good morning. Lidey Heuck gave us a new recipe for goulash (above) that’s an Americanized take on the great Hungarian stew, with paprika-scented ground beef, bell peppers, diced tomatoes, macaroni and a...

Before dawn in Goro, on the Adriatic Sea, Massimo Genari drove by the central roundabout, with its sculpture of two concrete clams in a net, and under a billboard of a mollusk...

“Tea has my heart,” Liz Coleman explained as she sank into a chair under the gold-painted ceilings of the Grand Café in Oxford, England. “But I can’t live without coffee.”Ms. Coleman, 31,...

Here we are — the first day of fall. It’s an exciting time for cooking (Apples! Pumpkins! Gourds, both decorative and edible!), and we’ll be diving into those recipes headfirst the way...

Fish is fresh and plentiful here in Seattle, and my family and I eat a lot of it at home. But the common complaints — it’s difficult to cook well (especially when...

Good morning. There are a few things I want to cook this weekend beyond the usual Saturday morning waffles and bacon.One is an awesome new recipe that my pal and colleague Alexa...

Five years ago McDonald’s said it planned to reduce greenhouse gas emissions by more than a third in parts of its operations by 2030. A few years later, it pledged to be...

Mr. McGinnis was so intrigued that the next morning he went out and spent about $60 on about 30 tins to try himself. Then, he turned his quest into a series of...

Hi, it’s Pete Wells, restaurant critic of The Times and longtime pierogi appreciator.It would be an exaggeration to say that I moved to the East Village for the pierogies. This was 1988,...

There’s something in the air. No, I’m not talking about the promise of scarves and plaid button-downs wafting in the breeze. I’m talking about germs.It seems like everyone is sniffling a little,...