Food

“150 Delicious Squares” was the launching pad for Ms. Paré’s career as cookbook author, publisher and, it turned out, marketer and saleswoman. She loaded boxes of books in the trunk of her...

So-called “dry” January offers enough nonalcoholic liquid these days to float Noah’s Ark. Add to the list another cheeky entry from Louis and Matt Catizone, the alchemists behind St. Agrestis in Brooklyn....

Are you with me on Team Cabbage? In the United States, cabbage will probably never be voted most popular vegetable — not even in winter, when it’s at its best. Certainly not...

Before I went to Noma, Noma came to me.René Redzepi’s pioneering restaurant in Copenhagen planned to announce Monday that 2024 would be the final year it will be open for regular business,...

King Phojanakong, who in the 2000s led the charge in bringing Filipino cuisine to the American culinary mainstream with his first restaurant, Kuma Inn — an impossibly tiny spot on the Lower...

Good morning. The college football National Championship is tomorrow night in Inglewood, California, pitting the University of Georgia against Texas Christian University. I work and live in a Dawgs-rich environment, so there’ll...

You might assume that the children of New York Times food editors and writers have adventurous palates. Surely, you might think, a person who spends so much time cooking and eating would...

It’s trite, but it’s true: After the excesses of the holiday season, January is the time to venture into more moderate territory. It’s just as well, but it needn’t feel restrictive. And...

Good morning. The family-run Los Angeles restaurant El Cholo turns 100 this year. To mark the occasion, our colleague Kevin McKenna wrote a profile of the place and pulled out of its...

Lemon, olive oil and garlic are the foundation of so many pantry meals, a harmonious trio I use to flavor pretty much everything — fish, chicken, vegetables, grains — stopping only at...