Food

The drive to prepare a meal can come in waves. You braise short ribs for hours on Sunday and struggle to gather the will to make ramen on Thursday. On those nights,...

Just as there is no one right way to simmer up a marinara sauce, nor a single “correct” apple pie, there are myriad recipes for making bulgogi.A classic Korean dish of beef...

This is the exact moment every year when spring takes hold on New York Times Cooking, and everyone lunges for green recipes that mirror the season. Green pizzas, pastas and salads abound;...

Good morning. A friend scored me some pea shoots from the farm stand that sells them only one day a week — precious green and flavorful. If you can find any, they’re...

In 18th-century Britain, white bread was so coveted, and so considerably more expensive than brown bread — it required more grain and time to produce, as the wheat germ and bran had...

When the chef Asma Khan was growing up in Kolkata, India, she learned that there was very little mustard oil couldn’t do. Dry skin? Weak joints? A common cold? A dab of...

Spring is a real jolt to the senses. For the seasonally depressed, the first sight of tulips and cherry blossoms can be cathartic. For the allergy-stricken, the jolt is more of an...

At Rolo’s, a restaurant in Ridgewood, Queens, the bar director Tony Milici recently flirted with the idea of putting a blue drink on the cocktail menu. At the same time, he was...

To celebrate the 10-month anniversary of the successful spinal surgery on Jagger, her goldendoodle, Cat Torrejon-Nisbet didn’t buy him the traditional rawhide dog bone. Instead, she paid $15 for a light pink,...

Ruth Rogers: Nina had this impressive C.V. — she’d directed plays at Oxford — which didn’t really qualify her to be a waiter, but of course we took her , and with...