Food

When I was growing up, a heated debate broke out over the chicken whenever my parents took our family out for Italian food. My father, a dark-meat and garlic guy to his...

In India, milk is simmered for hours until only the dense, nutty solids remain. They’re mixed with sugar and spices, like cardamom and saffron, to make burfi, a category of sweets whose...

If you’ve subscribed to this newsletter long enough, then you know my motto: Holiday weekends in New York City are the best. The city becomes a little bit hushed, a little bit...

In December, the chef Yuji Tani opened a second edition of the highly seasonal French-Japanese restaurant he owns in Tokyo. The original, now 15 years old, is called House. The new one,...

HeadlinerRestaurant YuuMulticourse, high-priced omakase counters with limited seating continue to proliferate. Is it because New York’s intimate sushi counters can’t meet the demand? Whatever the reason, the latest example in Greenpoint, Brooklyn,...

Heavenly Buffaloes, a chain of restaurants with locations in three North Carolina college towns, would seem tailor-made for QR-code menus. Its customers tend to be young and tech-savvy. Most come in hungry,...

Genesis House, the Manhattan flagship for the Korean automobile company that last year opened its restaurant Genesis House Restaurant Curated by Onjium, now has a serene tea pavilion in its building where...

Spring has been bashful this year in the Northeast, beaming with sunshine one minute, only to cover up with sheets of clouds and dampening rain the next. But, as Kay Chun reminds...

The crowds streaming into Highland Park Village are hungry for luxury. At this open-air shopping center in suburban Dallas, they valet-park their Porsches, sport Yves Saint Laurent handbags, flit in and out...

Good morning. J. Kenji López-Alt went full Kenji recently and dove deep into the process of dry-brining salmon to achieve firmer, juicier, less albumin-stained cooked fillets. I admire the tenacity of Kenji’s...