Food

This week at New York Times Cooking, we published an amazing list of recipes that kids — a notoriously choosy (and highly ungrateful) demographic — actually love to eat, sourced from readers of...

When I set out to make bolo de cenoura, a carrot cake found in Portuguese and Brazilian cuisines, I wanted to recreate what I’d had at bakeries or seen on Instagram: perfectly...

Good morning. Happy St. Patrick’s Day. I’ll be celebrating with Irish tacos and chocolate Guinness cake this evening. And then it’ll be Saturday and time to make Genevieve Ko’s new recipe for...

Now that the first season of a certain hit HBO show has concluded, I think this is, finally, a safe space for the return of a beloved topic: the mushroom!Driven by little...

A decade ago, the chef Jimmy Tu opened Bunker, a restaurant in an industrial stretch of Ridgewood, Queens, far from public transportation. And eager diners were always willing to make the trek....

If I look at other food writers and cooks, I am definitely not the only one with a complex attitude toward cabbage. There aren’t many who would pour their hearts out in...

This is not a recipe for shrimp scampi.I know, everyone loves scampi. That garlicky, buttery, winy sauce, so easy to pour over plump, pink shrimp, whether eaten with pasta or mopped up...

My mother always said that a good sandwich should be like a scintillating conversation: packed with tasty morsels that constantly surprise you. In the same way that a skilled raconteur keeps you...

Awash in small stylish watering holes where cocktails are tailored to customers’ tastes, Belgrade is quietly developing into one of the best bar destinations in Europe.

If the new dining scene at Rockefeller Center was the restaurant event of 2022, something slightly smaller but no less exciting is playing out at Lincoln Center. Last summer, I addressed a...