Food

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...

Good morning. Merry Christmas. Happy Hanukkah, as it comes to a close. I hope we’re a nation in pajamas this morning, padding around and eating biscuits or cake. (I know we’re not...

So, Gary arrives and I introduce him to my hungry, cranky guests.“This is my friend Gary, who has just published a novel in England,” I say.“What’s the novel about?” someone asks.“Shooting my...

Luxury comes in many forms, especially over the holidays. In the realm of food, luxury can be something small and precious, like a jar of jewel-toned jam; or something meticulously handmade over...

Good morning. I’ll paraphrase Scrooge’s nephew, Fred, to say that I’ve always thought of Christmas as a good time. To quote him directly, from the start of “A Christmas Carol”: “a kind,...