Food

“These are good times for tofu lovers,” Andrea Nguyen writes in The New York Times this week, for her smart tofu primer that considers three categories: basic, chewy and intensely flavored. She...

Good morning. I love an Easter morning that’s a little cold but sunny, the air crisp around the daffodils in the park as cherry blossoms flit in the gutters and clouds move...

Mimi Sheraton’s greatest innovation as a restaurant critic is still the only thing people want to talk about.The question comes up in interviews, casual conversations and any other time I get within...

Maryam Jillani remembers the fervor around Eid al-Fitr celebrations ushered in by the end of Ramadan (also known as Ramzan), the month of fasting and spiritual contemplation for Muslims. Endless meals included...

“Ups and Downs of Sunny Side Up”With the same attention to granular detail, she walked readers through her precise instructions for making one of her favorite dishes, fried eggs — from the...

Hi, everyone. I’m subbing in for Emily this week. Happy to be here!I’ve been in a bit of a cooking rut for the last several months: chili, meatballs, barbecue chicken, nachos and...

A dirty martini can be many things: ice-cold, briny, savory, refreshing — and in unfortunate instances, murky, overly salty, terrible. But an eye toward quality, fresh ingredients and attention to detail have...

These are good times for tofu lovers, with an expanding market and growing options.When Jenny Yang bought the Chicago-based company Phoenix Bean in 2006, she was keeping it from going out of...

Good morning. We’re in the midst of the holy days: Today is Good Friday, with Ramadan and Passover underway, Easter on Sunday and Eid al-Fitr coming soon. I’m looking forward to lamb...

For Times readers on Nov. 15, 1981, Ms. Sheraton caught the moods of open markets from Africa to Asia: “In Calcutta, graceful women in silken saris are colorful competition for the pyramided...