Food

MINNEAPOLIS — When Raghavan Iyer was a young graduate with a chemistry degree trying to decide what to do with his life, he went to the United States Consulate in his native...

Sole meunière is a time-honored classic, the dish that made Julia Child fall in love with French cuisine, so the story goes. A combination of butter and lemon poured over sautéed fish,...

“The Clark Hilton” was my grandmother’s wry name for the rambling house in Ditmas Park, Brooklyn, where I grew up. We had a constant stream of guests because my parents issued standing invitations to...

In many kitchens across the United States, pepper often follows the word “salt,” referring to one type of black peppercorn that serves as a common base note. But for Pepper, there’s a...

HeadlinerGairThe inspiration for this bar and restaurant is Robert Gair, a Scotsman who emigrated to New York, became a printing and packaging magnate and, in the late 1800s, opened factories and warehouses...

It’s no secret that New York City is running low on old-school diners; they were vanishing even before the pandemic. From 2014 to early 2019, 15 diners were sold, a figure that...

I cook my rice in the microwave. Not because the microwave makes it taste extra special — but because it is one of the most convenient ways to achieve consistently well-cooked rice.The microwave...

Whatever a certain rodent’s speculations on the start of spring might be, February will always be a cold, gray slog. It’s inevitably the time when I daydream of flying off to some...

Tomeka Lynch Purcell and her husband, Herbert Purcell, entrepreneurs in Charlotte, N.C., decided that the cocktail scene lacked a bourbon appealing to women and to a Black audience. So they set out...

Good morning. I had a wonderful conversation the other day with Kate Reid, Australia’s queen of croissants, whose wise and ambitious cookbook, “Lune: Croissants All Day, All Night,” has just been published...