Food

March is here, which means spring and the gift of later sunsets are just around the corner. I feel downright ebullient. I can’t wait to see the city in bloom, to eat...

I have never had tsukemen noodles that cling to their sauce as well as Okiboru’s. This may be because the broth has been reduced to a sticky syrup, but the noodles’ shape...

Bang Bar by Momofuku The rotisserie and flatbread counter has reopened.Third floor, Shops at Columbus Circle, 10 Columbus Circle, bangbar.xyz. Looking AheadSt. John For the second time this year, St. John, the...

Used judiciously, the snappy tidbits of food etymology in “Romaine Wasn’t Built in a Day,” a new book by the medieval scholar Judith Tschann, could make you a hit at dinner parties.Say...

Alleva Dairy, a 130-year-old cheese store in Little Italy, closed its original location on Wednesday but will reopen in Lyndhurst, N.J. The pandemic dealt financial blows to the shop, which opened in...

In homes and bars and on social media, ice is no longer a square-cut, predictable bit player. Today there are dozens of molds and machines that can create a different style of...

Then for dessert: Eric’s olive oil ice cream with hot fudge, made not with an ice cream maker but with a can of sweetened condensed milk, which I sometimes eat by the...

SCARBOROUGH, Ont. — At a tiny strip mall where the painted parking lines had faded completely some time ago, the chef at the New Kalyani restaurant effortlessly prepared one of the most...

Good morning. Is this a day of rest? Not hardly! There are roasts to prepare for sandwich fillings next week, and vinaigrettes to whisk and refrigerate so that someone doesn’t sigh at...

At home in Patterson, N.Y., Rebecca Rivera’s 6-year-old son, Sergio, likes to play chef with his stuffed animals. He feeds them sushi made of wood, and gives his favorite salmon nigiri pieces...