Food

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,...

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,...

Hi! I’m Tanya, longtime listener, first time caller. It’s been a privilege to edit The Veggie for the last year and a half, and it’s an honor to follow in Tejal Rao’s...

Salmon is one of those pliant proteins that you can successfully cook almost any way you want. Sear it hot and fast, until the skin crisps and the fillet browns. Roast it...

Lately I keep thinking about the artist Roz Chast’s New Yorker cover from 2018, depicting January as the “cruelest month” in the form of an Advent calendar. The days are full of...