Food

Next Tuesday is Valentine’s Day, which many love birds might celebrate with flowers, Champagne and, of course, chocolate galore.Which got me thinking: When did Valentine’s Day become a chocolate-flavored holiday? Why not...

While some historians believe that menudo’s origins are in central Mexico, others trace its beginnings to the north. Consequently, in regions across the country, the dish’s preparation can vary. While menudo rojo,...

I’d like to start this week’s newsletter with a very heartfelt thank you to the folks here at The Times who contributed to last week’s Valentine’s Day dining newsletter. They are some...

When I tell people that the city’s great sushi counters are guardians of a cultural legacy, they usually know what I’m talking about. When I make the same case about Le Bernardin,...

For a few years after Mr. Marshall retired in 2000, the company picked themes that were less about love and more about, well, anything. In 2003, it pursued an education angle, with...

Headliner Moody Tongue SushiMoody Tongue, a Chicago brewing company that received two Michelin stars in 2021 and 2022 for its Dining Room and the Bar, is opening this New York outpost. Though...

For cheese of various textures, there are dedicated knives for cutting portions. But what about the contours of the cheese? ‌Whether you have picked up compact pyramids of Valençay or towering slabs...

A CLOUD CAPTIVE ON a plate, a meringue is a shape-shifter, an essential component of any pastry chef’s repertoire: It can be eaten nearly raw, a lightly bronzed heap of wobbly snow...

This Valentine’s Day, why not rekindle an old flame? Melissa Clark has three recipes to set hearts (and dinner) alight.

February is firmly upon us, and if, like me, you’d like to raise a toast to the end of Dry January, the writer Robert Simonson has just the thing: the Bee’s Knees....