Food

Come December of every year, New York Times Cooking turns its focus to what else but … cookies. Cookie Week has become a Cooking tradition, with special recipes and even more special...

Nicolas Carmarans used to run an excellent wine bar in Paris, Café de la Nouvelle Mairie, before resettling in Aveyron, where his ancestors once made wine. This natural wine, Maximus, is one...

For most kugel lovers, the very best version is whatever you grew up eating. Whether you were raised on savory, schmaltz-laden potato kugel or sour cream-slathered noodle kugel dotted with raisins, there’s...

Whatever you call it, the centerpiece of this winter menu — a slow-cooked dish of lamb and beans — is not fast food.In one pot, you’ll simmer lamb shanks to obtain succulent...

This past weekend, I spent a fantastic afternoon with 60 high-spirited grade-schoolers — most under the age of 7 — at a holiday kickoff party to benefit the charity God’s Love We...

Kare rice is for celebrating, and kare rice is a current for living, but mostly kare rice is for lunch. Seasoned lightly (or heavily), served alongside accouterments (or solo), the dish is...

Eisenberg’s Sandwich Shop, a narrow, anachronistic lunch counter on lower Fifth Avenue, went up for sale several times over the years. Each time, its regulars reacted the way you would if an...

If you’ve been tuning into “The White Lotus” on HBO every week, then you know that the hotel lobby is ripe for excitement. Much of that has to do with its public-private...

If you’ve been tuning into “The White Lotus” on HBO every week, then you know that the hotel lobby is ripe for excitement. Much of that has to do with its public-private...

In “Gudetama: An Eggcellent Adventure,” a new live-action and animated series on Netflix, an ambitious television producer thinks he’s stumbled onto the perfect subject for a show: a sentient egg and a...