Food

I only intended to watch one of the snack-size shorts from the new season of Grandmas Project, a web series in which film directors document their grandmothers as they cook at home....

Mr. McMillan asserted that young people are skeptical about inauthentic and opaque marketing. I haven’t seen evidence suggesting this is truer of younger generations than anybody else, but visiting a wine bar...

This week, I frantically sent some friends the following message: “If you found MONTHS old expired cream cheese in your fridge, but it tasted and smelled normal, would you eat it? y/n.”...

When the fashion designer Han Chong, 43, was growing up on the Malaysian island of Penang in the 1980s, he always looked forward to the 15 days of festivities, beginning in January...

The market report from where I am (Los Angeles): Winter citrus is here, hallelujah. Stalls are piled with mandarins, many with stems and leaves attached. Satsumas are back, easy-peeling and sweet-tart, as...

Yewande Komolafe explores the connection between sorrow and cooking in a poignant column for The Times this week. With it is a recipe for kouign-amann (above) a layered, butter-filled Breton pastry that...

Most pan sauces rely on stock or wine for deglazing, but this one has a twist. “If someone were to stand over a pan of sautéing chicken holding an ice-cold martini and...

I’ve never subscribed to the idea of “new year, new me.” After all, time is a construct! You can start over whenever you’d like, whether it’s Jan. 1, June 22 or Nov....

Early one night at the new Brooklyn restaurant Masalawala & Sons, a server tells me that a customer recently asked about getting a mild version of some dish or other. He says...

After dinner, you might want to sip Limonzero, the new alcohol-free limoncello by the Roman company Pallini, chilled and straight. It’s rather sweet, like its alcoholic inspiration, but tempered by a nuanced...