Food

Traditional American barbecue sauces have always had an air of mystery. The lengthy ingredient lists. The complex flavors. The secrecy surrounding the recipe. The mythical pit masters who vow to take their...

The way the food writer Anya von Bremzen sees it, many cuisines can be defined by iconic dishes. In her latest book, “National Dish,” she examines six of them through a personal...

One of the unsung heroes of my prodigious pantry is the pesto in the freezer (I consider my freezer to be part of the pantry). It might not be as chic as...

The buffet got creamed during the pandemic. Even when diners crept back into restaurants covered in hand sanitizer, a model of eating based on shared serving spoons and food seasoned with the...

Good morning. One of the great joys of being a reporter for the Food section of The New York Times is the chance to go into restaurant kitchens to learn how a...

This article contains spoilers for the Hulu series “The Bear.”Even before the bump in Italian beef sandwich sales last year, you could sense an immediate, almost feverish enthusiasm for “The Bear.” You...

In 1994, Leah Wong Ashburn’s father, Oscar, did something very few, if any, Chinese Americans had tried before: He opened a craft brewery.Mr. Wong, who immigrated to the United States from Jamaica...

What is a weeknight recipe? It wiggles a bit depending on the dish, but generally I feel a weeknight recipe has as few ingredients as possible, requires minimal active work (and pans...

Good morning. Tarako is a Japanese word meaning “children of cod.” It describes the salt-cured roe sacs of Alaskan pollock, a fish in the cod family, and it is a popular ingredient...

Rain hammers the windshield as the shuttle van stops at the edge of the village of Sesto, Italy. We pile out without enthusiasm. It’s early September in Südtirol, just south of the...