Food

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...

While winter is traditionally citrus season, there’s something about spring (maybe surviving the slog of the cold, dark months) that begs for lemon desserts. Zippy and sometimes pleasantly puckering, the tang of...

I know this space is primarily about cooking, but when The Times publishes Pete Wells’s ranked list of the top 100 restaurants in New York, it’s time to eat out! The list,...

Restaurant meals have always been celebration meals for me, but a celebration doesn’t have to mean a birthday. When I was a graduate student, before big exam days, I would hole up...

Bun dau mam tom, the lunch that Hanoi lives for, is almost always bought on the street and often eaten there, too.Like many Vietnamese dishes, it is assembled by the individual diner...