Food

It was so popular, she added it to the menu, published the recipe in local newspapers and included it in her first cookbook. Ms. Wu helped write the blueprint for American Chinese...

Good morning. Weekend cooking lets you slow down and embrace patience as a virtue, Bryan Washington explains in his Eat column for The New York Times Magazine this week. His subject: stew...

Several times a week, Claudia Berroa simmers purple Peruvian corn with pineapple skins to make chicha morada for her restaurant, Claudy’s Kitchen, in Riverdale in the Bronx. As the cobs rise in...

For tired home cooks, the boneless, skinless chicken thigh can feel like a dinnertime paragon of protein. There are many reasons to love it: Unlike its more finicky cousin — the boneless,...

It’s hard for me to look a head of cauliflower in the florets and not immediately want to cut it up and throw it in the oven.When doused in oil and exposed...

HeadlinerLord’sEd Szymanski, the chef and an owner of Dame in Greenwich Village, is known for his fried hake and chips. But at Lord’s, his new meat-centric restaurant with Patricia Howard, his partner...

Last winter the Mala Market, an excellent online source for Chinese ingredients, introduced a sampler package of assorted regional Chinese noodles: Sichuan wheat, Chongqing sweet potato glass, Yunnan rice and Guangdong wide...

Thanksgiving is next Monday, a time for Canadians to gather with friends and family. It’s time to start planning the menu for the harvest celebration, wherever you may be. Thanksgiving, or L’Action...

A few nights ago, my husband opened “Imbibe,” a bartender’s guide, to find our favorite Sazerac recipe. It was scrawled with notes going back a decade. We first added the bar spoon...

HOUSTON — At POST Houston, a popular food hall, the lines stretch long for ChòpnBlọk, where the Nigerian American owner Ope Amosu offers a familiar customizable template — rice, vegetables, protein —...