Food

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...

Sometimes, when I’m not feeling well, I want Yewande Komolafe’s brothy Thai curry with silken tofu and herbs, or Hetty McKinnon’s curry udon or Lara Lee’s smashed tempeh with homemade sambal. But...

The cookie cutters are back in their drawers and the giant casserole dishes in their cabinets. Now, you must face reality: After a busy season of gathering, traveling and breaking from routine,...

On New Year’s Day I finally tidied up under the kitchen sink to prepare for the overdue repatriation of my compost bucket. Before the pandemic, my family composted regularly. Each week, we’d...

With norinj pilau, he does the work of washing, drying and peeling the oranges, leaving behind as much of the white pith as he can. Then he cuts the peels into skinny...