Food

The Carabinieri and the men traversed a bumpy country road dividing the high plains used as sets for the spaghetti westerns.“This is the truffle hunter’s battlefield,” Mr. Tomassetti said as he climbed...

Gas stoves, long beloved by cooks, have begun to seem like kitchen pariahs in recent weeks.With environmental and health risks coming to light, cities including New York and Berkeley, Calif., are banning...

The pistachio Bundt cake at Claud has a secret.It’s one that Joshua Pinsky, the chef, has been hesitant to share. After all, this dessert at his French-influenced restaurant in the East Village...

Hello you, and happy new year. This is my first dispatch of 2023, and I’m excited to cook. I was away for the holidays, so I entered January refreshed in this regard,...

Ten-dollar cartons of eggs. Seven-dollar gallons of milk. Two-dollar apples. Everyone — even Cardi B — is feeling the pain of jaw-droppingly high food costs driven by inflation and a flurry of...

The last time my parents, siblings and I traveled together to Hong Kong — in 1997, to witness the handover from Britain back to China — my dad took us to the...

Good morning. Bryan Washington has a love letter to banana bread in The New York Times Magazine this week and, with it, a lovely new recipe for miso pecan banana bread (above)...

The designer Rafael Prieto is not the sort to treat work and the rest of his life as two distinct realms. “It’s all, in a way, a pleasure,” he says, adding, “they...

You don’t have to visit the butcher counter to find the roast pork loin and Spanish hams that Alberto Ruiz and his father, Minervo, sell every week in Hialeah, Fla. Just look...

As the brewmaster at Virginia Beer Company in Williamsburg, Va., Jonathan Newman has created about 400 different beers, from smoked porters to a sour ale that mimics lemon meringue pie. This summer,...