Food

“Crispy” is one of the most appealing adjectives in food, right up there with “crunchy” and “creamy,” not to mention “sizzled,” “smashed” and “seared.” It conjures pleasure before you’ve even cooked or...

Four months ago, Joshua Lutz started scouring the country for Chartreuse, the bright-green herbal liqueur based on a secret recipe of 130 botanicals and produced in the French Alps by the Carthusian...

Before the pandemic, I went into an office five days a week and, supposedly, ate five lunches, most of them schlepped from home. I say supposedly because what those meals actually looked...

After 20 years of tinkering with flavors, the chef makes his way back to the classic hits.

If you’re yearning to try Carbone’s spicy rigatoni vodka or the Polo Bar’s bacon cheeseburger, it could take you months — and some luck — to get a reservation. But a website...

Over the last decade, tequila and mezcal bars in the United States tended to follow a familiar script, as owners primarily focused on heralding the heritage behind each bottle on the back...

Expensive ingredients do not a delicious meal make. In fact, some of the most satisfying vegetarian recipes from New York Times Cooking are also the most affordable, highlighting the versatility of vegetables,...

As my quest for baked crispy tofu perfection continues, it’s led me down an untrodden path — one paved with Parmesan.Of course, I’ve seen the recipes for tofu parmigiana, typically topped with...

Next week is the end of Ramadan, also known as Ramzan, the Muslim holy month of fasting and spiritual reflection. To mark its conclusion, Zainab Shah brings us five superlative recipes for...

Like so many 2-year-olds, Bear is a picky eater.When Bear, a 120-pound Great Pyrenees, seemed bored with the dry food his owner, Margaret Pless, fed him day after day, she gave him...