Food

A flagship location for Frenchette Bakery will open in the Whitney Museum of American Art, replacing the Danny Meyer restaurant Untitled, which closed at the start of the pandemic.In a statement, the...

Summer is here and I’ve shifted into pesto mode, making and freezing as much of the sauce as I can to remain stocked through the season. Pesto is easy to buy, of...

Good morning. There are probably two dozen ways to cook food on a grill, most of them good, but in the end the question is going to be whether the fuel is...

Like Oscar Isaac, I occasionally use chopsticks to eat hot Cheetos, a technique that keeps their red dust from sticking to my fingers. It’s the neatest way to keep pace with a...

If I were to concoct an eau de summer, there are a few must-hit notes: spray-on sunscreen, post-storm petrichor and the sweet smokiness of just-grilled vegetables.But since I have no more than...

When the self-taught artist John O’Hara started experimenting with encaustic wax, heating bricks of the material with an electric pancake griddle and then applying it to wood, the glossy, textured surfaces of...

There are few ingredients as synonymous with summer abundance as zucchini. As the season progresses, supermarkets, farm stands and home gardens burst with this summer squash, challenging even the most proficient home...

One August, when I was 10 years old and vacationing with my family in a village in Provence, we decided to try lemon tarts from all the patisseries within a 20-minute drive....

Hello there! I’m Mia, the newsletter editor here at New York Times Cooking, filling in for Melissa Clark. As you might expect, my job puts me at the center of thousands (and...

The taquito! It’s a tiny dream in a tortilla — simplicity incarnate, endlessly amenable. Hardly as ubiquitous as its sibling the taco, and slightly less elaborate than the sauced enchilada, it can...