Food

In the last 15 years or so, a growing number of people have come to see the Hudson Valley as more than a beautiful place to visit. They have moved there full...

A quick pasta for those who can’t quit corn (and a chocolate-chocolate birthday cake for everyone)By The New York Times CookingMelissa Clark’s new recipe for pasta with corn, mint and red onions...

An unusual nigiri will soon be on offer at Bar Miller, a new omakase restaurant in New York City’s East Village: the humble bluefish, sourced from the New York-New Jersey coast, served...

There’s a time-honored technique for roasting bell peppers. This recipe isn’t it.The tried-and-true method produces lissome, velvety peppers with a concentrated, sweet flavor. But it’s also a pain.Charring the whole peppers over...

I nearly always end this newsletter with a dessert, as my sweet tooth demands, but sometimes you have to start off with a treat. And Jessie Sheehan’s Nutella brownies demand a spot...

That’s why the UNESCO designation felt like such a win. But for the brothers, it’s not a contest. It’s not about authenticity, either. It’s about connecting the dots for consumers who want...

“There’s a fountain with perfume in it?” asked the English actor Leo Woodall, his eyebrows raised in disbelief. One might think the star of HBO’s second season of “White Lotus” would be...

A tasting menu for carnivores inside Antoya, a new spot from the Dead Rabbit team in Moynihan Train Hall and more restaurant news.

Since it opened on a high-traffic strip of Avenue A in the spring, Foxface Natural has kept a low profile, as discreet and self-contained as a sealed envelope. At times it almost...

Usually we’re here talking about recipes, but today I want to alert you to our freshly published Restaurant List for 2023, the 50 restaurants across America that we’re most excited about over...