Food

Food memories can sometimes run backward, to a moment when we first experienced entirely new sensations. This is not that story.In the summer of 2010, I worked at Pies ‘n’ Thighs, a...

Hello, all. This is Emily, the editor in chief of Cooking and Food at The New York Times, and I’m here today to talk about my favorite member of the Parm family:...

My mother loved leftover salad. No matter what a long night in the fridge had inflicted upon the lettuce and the cress, she’d pile those saturated greens onto a toasted English muffin...

There are many good things to eat at Libertine, a new French bistro in the West Village that I reviewed this week. But there’s one French-bistro standby you will not find there.“We’re...

Despite September’s promise of fresh starts and autumnal abundance, shuffling kids back to school, commuting to an office or simply battling the end-of-summer malaise doesn’t always leave us feeling refreshed or with...

This article was updated on Sept. 7, 2023, in honor of the torte’s 40th anniversary.When Marian Burros, a longtime food reporter for The New York Times, first wrote about the plum torte...

I have quite dry skin and eyes, so I need all the moisture possible. I use a Neostrata Matrix Support day cream and Intensive Eye Therapy; then when I shower, I use...

While canonically Vietnamese, the dish’s origins are global: bánh mì were referenced in Vietnam as early as the early 1800s, but it wasn’t until baguettes were introduced to the country — by...

On entering Oded Halahmy’s Pomegranate Gallery in New York City, the bright red fruit is all you see: some fresh, others dried, several plump bronze ones on top of huge religious sculptures....

Despite my love for charred vegetables and steaks, I’m a fair-weather griller. If I lived in a more temperate climate, you’d probably find me kebabbing shrimp in the middle of January. But...