Food

Howdy, I’m Tanya, a New York Times Cooking editor and Emily’s gracious understudy this week. You should know that there are a few hills I’d die on: The “Star Wars” prequels weren’t...

Because of my daughter’s braces, our family’s summer corn-on-the-cob-palooza has been temporarily nixed. Corn is still on the menu — thank goodness — but the kernels need to be cut off the...

Julie Reiner, who has long been a force in the New York cocktail world, will once again be mixing manhattans in Manhattan.She was one of the partners behind the now-closed Flatiron Lounge...

I ❤️ seaweed, and if you happen to have missed my earlier seaweed-filled edition of this newsletter, please find a moment to catch up with Eric Kim’s recipe for creamy asparagus pasta....

A cooler’s primary summertime function is written directly into the name: It cools. The style of drink — often a lower-in-alcohol combination of liqueur or fortified wine mixed with a carbonated beverage...

Capsaicin triggers TRPV1 receptors, the same ones that are primed to recognize temperatures above 104 degrees Fahrenheit, a baseline that may qualify as a brutal summer day but is not quite hot...

There are few things better than a perfectly executed dish in which you can taste the three or four ingredients. I couldn’t stop thinking about it. It followed me like a mirage,...

When I think about the earliest days of the pandemic in New York City, my memories are bittersweet. It was a stressful and scary time, of course. But there were some nice,...

I’ve never known what it means to have normal digestion. That’s especially hard when your profession centers on eating.As a food reporter, I usually dine out a few times a week. Since...

For longer than I can remember, California chardonnay has been a wine that many discerning consumers love to hate. It is by far the most popular white grape grown in California, with...