Food

Hiwa Rosario is celebrating Easter a week early this year. The actual holiday weekend is one of the busiest times of the year for her business, Farm to Jar. She’ll be setting...

Few phrases have the power to inspire a tantrum quite like the utterance of “vegetables for dessert.” While I’m sure this applies to toddlers, I’m referring to myself: an adult woman.But a...

It can be difficult, if not impossible, to come up with rousing breakfast options when you’ve just been, well, roused from sleep. And while buttered toast, yogurt with an artfully arranged serving...

Discussions of recent vintages often center on the challenges posed by the climate crisis. Wine has been a leading indicator of how the world is changing, whether you measure by intense heat,...

Hello all, New York Times Food reporter Julia Moskin here filling in for the vacationing Melissa Clark this week. (Next week will bring Tejal Rao to the dance floor, and then Melissa...

One sunny Saturday in the middle of the island of Barbados, in the eastern Caribbean, among former sugar cane plantations, I found myself eating fried sea cat in the yard of a...

Most notable about Holt’s recipe is the balance between how easy it is to make and how big the payoff is. “It’s got some spe-ci-fi-ci-ty,” she says, punctuating the syllables so they...

This week marks one year of Where to Eat. What I hoped would be a digestible, funny and useful weekly guide to eating out in New York City is now a community...

New York City is large and full of kebabs. There are self-basting kebabs of marinated lamb threaded with chunks of fat from a lamb’s tail at Uzbek grills; fried saucer-shaped patties of...

With the holiest month in the Islamic calendar right around the corner, plans for suhoor and iftar meals, which bookend long days of fasting, are well underway across the globe. Below is...