Food

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...

The destinations that the food writer Katie Parla covers in her cookbook “Food of the Italian Islands,” range from large and well-known — Sicily, Sardinia, Capri and Venice (yes, an archipelago knitted...

NEW ORLEANS — In this storied Louisiana city, where shrimp étouffée, gumbo and po’ boys loom large, red beans and rice stand above.“I don’t think New Orleans would be the city that...

Spring might be just around the corner, as Toad’s friend Frog says, but it certainly doesn’t feel that way in New York yet. I still need to layer on scarf-hat-and-gloves before heading...

WHEN THE FRENCH chef Yann Nury moved to New York 17 years ago to work in private events for the restaurateur Daniel Boulud, he’d often be sent to cook in Park Avenue...

There’s an old joke about a street with four restaurants side-by-side. The first has a sign saying, “Best Food in the City,” and its tables are sparsely populated. The second says, “Best...

Good morning. One of the many things I love about the community we’ve built here at New York Times Cooking is the notes that subscribers add to the recipes. The notes are,...