Food

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...

Ciao, friends! I’m filling in for our usual host, Nikita. This week, I want to take on what might be the most maligned category in New York dining: the hotel restaurant.Skepticism is...

Whenever I eat in a tasting-menu restaurant — which is several times a month and would be several times a week if I reviewed each one that came along — I find...

HeadlinerCasa LeverThe eye-catching collection of Andy Warhol portraits are gone. The walls of Casa Lever, the elegant Milanese-style Italian restaurant that just reopened after months of renovation in the landmark Lever House...

What don’t we talk about when we talk about cooking? When you forward a recipe to a friend, do you mention the spatters of oil, the physicality of wielding a pan, the...