Food

This winter, Denver has faced record-breaking Arctic blasts — below-zero temperatures, heavy snowfalls and brutal wind chills. But at Barolo Grill, a longtime Italian fixture in the affluent Cherry Creek neighborhood, the...

My new favorite cake has a judgy name.“It’s called lazy daisy cake,” my friend Ursula Reshoft-Hegewisch said as she handed me a slice at a barbecue last summer.Ursula is a highly skilled...

Good morning. Lent began on Wednesday, the start of a commemoration of the 40 days Jesus spent in the Judean Desert, fasting and avoiding the temptations of Satan. It’s a period of...

Laurie Woolever has played many roles in the food world. She was Mario Batali’s assistant from 1999 to 2002, and Anthony Bourdain’s assistant, working closely on his books and television shows, from...

Reporting on food trends is a tenuous game, I know. A dish having a “moment” is usually a blip on the cybertimeline for a food that’s probably existed for some time. It’s...

There is one detail that separates the birthday cake from the everyday cake. It is not candles. It is not layers. It is not a perfectly piped, personalized inscription. For the birthday...

Humble as they are, oats can work miracles in dishes, lending their natural sweetness and a scent like warm, clean hay. Aside from softening into creamy hot oatmeal and chilled overnight oats,...

It would be fair to assume that being an editor at New York Times Cooking makes my dinner decisions easier. After all, I’m thumbing through our vast recipe archive almost daily, revisiting...

Maybe it’s my stint as an interim restaurant critic, but lately I can’t stop thinking about meatloaf. It’s not the sort of thing you find on a menu all that often. As...

The Yellow Bittern, an 18-seat restaurant and bookstore near King’s Cross station, hardly looks like the most divisive lunch spot in London.It feels more like the farmhouse of a retired professor: Customers...