Food

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,...

“Having that resilience, the ability to cope, having hope, being curious about other people: All of the assets of optimism, as I’ve observed them, are so necessary for forming community,” said Danielle...

1. Ritzy Cheddar Chicken BreastsThere’s a lesson in this recipe, which is on Lex’s list and can probably make anyone happy: Crushed crackers, used as an ingredient or garnish, provide amazing crunch....

Good morning. I’ve been going at it with the maul and wedges lately after work, breaking down a large tree that fell in the yard, gnarled green wood that will age into...

Buddha Lo was in real trouble.Yes, the reigning champion of “Top Chef” approached the first Quickfire Challenge of the reality television show’s 20th season, which premiered Thursday, with skill and swagger. But...