Food

He returned to the University of Chicago as a faculty member in 1974 and served as associate dean and deputy dean from 1985 to 1993. He was named the H.G.B. Alexander Professor...

Ten years ago, I drove upstate with my friends to go apple picking. We roasted the apples alongside root vegetables and showered it all with fresh dill, and I made a big...

Christmas is this weekend, and people around the world who celebrate are preparing in all sorts of ways. For many Arab families outside the Middle East, that means stuffing a heady mixture...

Behind an unmarked door at Wenwen, a homey Taiwanese restaurant in Brooklyn, a discothèque awaits: Speakers pump out pop songs in Mandarin, Cantonese and Taiwanese. Strobe lights dance across the walls. A...

Some people know how they’re going to spend their New Year’s Eve well before Dec. 31. Then there are those who wait until the last minute, fretting over where to go and...

Lord’s is the second restaurant the chef Ed Szymanski and his partner, Patricia Howard, have built together in Greenwich Village. The first, which put down roots in the first pandemic summer, is...

HeadlinerKoboOver about 12 years, Ruben Rodriguez has assembled a tidy little collection of Spanish and Spanish-influenced restaurants in the East Village, all inspired by his mother’s and grandmother’s cooking. This latest goes...

DURHAM, N.C. — The chef Ricky Moore was 10 years old when his maternal grandmother, Bernice McClease Loftin introduced him to a tradition that would define his professional trajectory — and his...

Good morning. Hanukkah gets underway this evening, and perhaps that brings latkes to your table, a roast chicken, some kugel (above), maybe rugelach for dessert. (Take a look at our best Hanukkah...

New York City’s ban on the sale of foie gras, the fattened livers of ducks and geese prized as an ingredient in many French dishes, may not go into effect if a...