Food

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...

Headliner Foul WitchThis restaurant from the Roberta’s team got its start as a pop-up at the 2018 Frieze Art Festivals in New York. It built, in simpler fashion, on the chef Carlo...

While these kitchens represent the smallest sliver of the restaurant business, they are powerful and influential, and have received an outsize amount of attention. They also maintain voracious international cult followings. Wealthy...

What makes a cooking utensil essential? For a home cook, that can be as subjective as the type of foods they like to prepare and eat. Sure, a couple of skillets and...

For much of my life, I thought of soup as a big pot of anything.I’d watch my mother make her version of Cuban ajiaco, simmering a seemingly ever-changing mix of meat and...