Food

Year-end lists are somewhat daunting to put together. By December, who even remembers what happened in January? But they’re a chance to look back, to remember the days, months and meals of...

For years, I was convinced that for a dish as simple as olive oil-braised white beans, dried cannellini were the only way to go.It was well worth the time to soak the...

To hear more audio stories from publications like The New York Times, download Audm for iPhone or Android.Every year, around 1 or 2 a.m. on Jan. 1, Joline O’Leary drives home from...

This fall, I visited Paris. On the recommendation of a friend of a friend, I dropped into Le Chardenoux, a whisper of a restaurant in the 11th Arrondissement. I bring it up...

When I think of French pastry — before éclairs, before madeleines, before even the croissant — I think of Paris-Brest. For me, it occupies a special status in the pastry pantheon, simply...

HeadlinerKebab aur SharabUntil now, the chef and restaurateur Salil Mehta’s focus has been Southeast Asia. Laut, his showcase for Malaysian food, was awarded a Michelin star. He has interpreted Singaporean food and...

Several festive new holiday drinks, suitable for year-end reveling, have been created by Nolet’s, a gin company that was founded in 1691 in Schiedam, the Netherlands, and is still family-owned. The cocktails...

To hear more audio stories from publications like The New York Times, download Audm for iPhone or Android.Nearly every big change in how we eat starts as a fad, which is really...

Today is the first day of Kwanzaa, which lasts until Jan. 1. If you’re celebrating and in need of menu suggestions, we put together dozens of excellent dishes that could fill your...

ANDREA WILSON I can actually remember being in college and having friends leave this state and come and call me and say, “There’s no Kentucky bourbon here.” It just wasn’t a thing...