Food

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...

Headliner AntoThe townhouse space that was, for decades, Lidia Bastianich’s Felidia is now this high-end expression of Korean food, from Tony Park, the Korean-Italian entrepreneur behind Paris Baguette and Essen, in New...

Reflecting the mood of the dining public is one thing the restaurant business is good at. Dining rooms anticipate shifts in the way people want to hang out and whom they want...

THE SCHNECKEN AT Edith’s, a Jewish deli in Williamsburg, Brooklyn, gleam with sugary glaze or drip with buttery icing, depending on the day. Sometimes the coiled pastries, named after the German word...

But even cookbooks that don’t focus entirely on no-waste cooking seem to be pushing its principles forward, with more recipes for using the entirety of fruits and vegetables — corn cobs, apple...