Food

On a corner in Central Harlem, just blocks from the Apollo Theater and Marcus Garvey Park, stands Harlem Shake, a diner designed to look as though it’s been there for decades. The...

British supermarkets are brimming with packages of coronation cupcakes, hoppy coronation ale and coronation crisps seasoned to taste like king prawn cocktail. There are even Jack Russell-themed cakes in honor of the...

At the Park Hyatt hotel in Paris, Narae Kim combines the Nashi pear she grew up eating in Dangjin, South Korea, and the Williams pear often used in eau de vie into...

Like kids with lemonade stands, two restaurants are holding Saturday bake sales. In Manhattan, Eleven Madison Park’s executive pastry chef, Laura Cronin, has let loose with flaky vegan croissants: rich chocolate-sesame ($6),...

The definition of scampi is slippery. Is it a type of shrimp? A classic shrimp dish? Or is it a garlicky, lemony, winy sauce that’s so delicious it would work magic on...

Good morning. Spend enough time with New York Times Cooking and eventually you’re going to deviate from a recipe, or cook without one entirely.Some will do so out of necessity. The recipe...

At Nura, in Greenpoint, Brooklyn, it’s two fresh rounds of butter-drenched naan, nestling a pair of warm Parker House rolls. At Dauphine’s, in Washington, D.C., it’s fat slices of sweet potato brioche...

It’s the season — here in New York, at least — for sitting outside at the end of the day with a pastel-colored drink. I’m currently looking for a house drink for...

Good morning. I’ve been on the road this week, eating in hotels and airport lounges, dreaming of live fires and barbecue pits, imagining myself cooking clams, baking bread, filleting tuna. All I...

Imitation may be the sincerest form of flattery, but not in the world of start-ups.There was drama this week in the olive oil business — and it unfolded on LinkedIn, the online...