Food

Churros, the irresistibly crunchy fluted cruller strips from the Iberian Peninsula that are often snacks and desserts in Spain, Portugal, Mexico and across Latin America, pair perfectly with ice cream. At ChikaLicious...

SAN FRANCISCO — Twenty years into running his restaurant in Los Angeles’s Chinatown, Yening Liang had a sudden moment of revelation.It wasn’t enough, he realized, for the menus at Hop Woo to...

If the phrase “zucchini slice” conjures an image of a round of the raw vegetable sitting next to the onion dip, it’s only because you haven’t been to Australia or New Zealand.There,...

Good morning. There is no outdoor gas grill not improved by a griddle pan set on the grates above the flames. You can use the smooth surface to cook fillets of fish,...

Hetty McKinnon’s new charred eggplant recipe is such a good blueprint for summery cooking: Grill a vegetable that’s in season, then, while it’s still warm, let it soak up something delicious. Repeat.Here,...

If you have eaten at Sofreh, the four-year-old Persian restaurant in a Brooklyn brownstone, chances are you know its mast-o musir, a yogurt dip. The first things you see are chips of...

Good morning. I may hawk recipes in this space, but I don’t always use them. That’s especially true in the middle of the week when I’m ground down by the realities of...

The cucumber’s fresh crunch has gone, but in its place is something more substantial to deliver a smoky, savory flavor.

A talent for speed tasting (and accurate spitting) is what you’ll need to get through more than 75 Burgundies, Champagnes and Rhône wines in two hours in a Brooklyn backyard. The marathon...

Today marks Day 22 of summer. Have you had your requisite ice cream cone(s) yet? Ice cream consumption is, of course, a year-round pursuit. But there’s just something about unrelenting daytime heat...