Food

Good morning. There’s no better breakfast than the one you make on the Sunday morning of a three-day weekend, at least if you’re not working. There’s nothing elegiac about the meal —...

Zouheir Louhaichy, the head maître d’ at Balthazar, the perennially popular SoHo brasserie, doesn’t give just any customer his cell number. Those who have it, though, are not shy about reaching out...

I am not what you’d call a go-with-the-flow woman. I like structure, I like itineraries, I like contingency plans. That may be why, for a presumably straightforward question like, “What should I...

My job is to write to you about weeknight recipes, the dishes you can make at the end of a long day when you don’t have much time or energy, but still...

The chile con queso you know best may be a jar of tomato- and chile-flecked processed cheese. But it can also be a thing of unparalleled beauty, a deliciously messy, fiery, thin...

What to Cook This Memorial Day WeekendGood morning. It’s Memorial Day weekend already? Time’s a flat circle, a record spinning, always and forever returning to its start. Summer holidays, Labor Day, the...

This is a tale of two meals and two men named Lam. It begins with a joke and ends with a prison sentence.Two years ago, one of Vietnam’s most powerful officials ate...

In her book “Gulp: Adventures on the Alimentary Canal,” Mary Roach explores how we taste and explains how we can perceive five main flavors, but infinite smells. “Eighty to 90 percent of...

Nicholas Gray, the founder of Gray’s Papaya, a storefront hot-dog stand whose culinary eccentricity, competitive prices, clever sloganeering and apparent immutability earned the affection of New Yorkers young and old, rich and...

Last winter was a terrible time to be a strawberry in California — and maybe an even worse time to be a strawberry farmer.At Harry’s Berries in Oxnard, Calif., the rain came...