Food

While peak-season vegetables don’t need much more than some salt, oil and a sliver of space over an open flame, they’re positively ignited by a little extra attention. These vegetarian recipes range...

Eliminating wild-card factors, embracing the daylight date and more tips.

HeadlinerLa Pecora BiancaThis is the sixth iteration of Mark Barak’s Italian restaurant, and, like the others, some of its features nod to the neighborhood. In the space that housed the popular Isabella’s...

There’s no doubt about it: When the Fourth of July has arrived, summer is officially — and fleetingly — here. Mark the holiday with these dishes (and many, many more) from New...

The steady, thrilling rise of Isan cuisine has been the major story arc in New York City’s Thai restaurant scene over the past decade or so.There have been important exceptions, like the...

Growing up, the chef David Kuo and his brothers played video games in a converted garage in the family’s backyard in West Covina, Calif. Just outside, luffa gourds, garlic chives, sweet potato...

At the lifeguard station at Fourth Street in Brighton Beach, Brooklyn, Capri Djatiasmoro and a group of friends — all long-distance swimmers — got ready Sunday morning for a different kind of food...

Back when salmon were running in rivers and seas on the East Coast, salmon dinners were a New England July Fourth tradition. Wild Atlantic salmon have been pretty much gone for about...

TULSA, Okla. — The electrifying flavors of bawngsa kan — beef fried with generous amounts of tamarind, ginger and chiles — are easy to love. But finding the dish in an American...

What to Cook Right NowHello there. By now you’ve heard from Melissa Clark, Priya Krishna and Genevieve Ko instead of Sam Sifton, who’s been traveling. (It takes a village to cover for...