Food

Onions, on their own, are pretty great. They’re inexpensive and they last a long time. Raw, they have an unmistakable sharp bite; sautéed, they become silky and sweet.But when they’re cooked forever...

The iconic slice of meatloaf, nestled next to a mound of mashed potatoes and peas, is ensconced in the American mind as a comfort food ideal.But that’s never been the case for...

Good morning. It’s the new moon today and with it the start of Ramadan, one of Islam’s holiest months. We have loads of recipes for suhoor, iftar and, for planning purposes, the...

What was I in the mood to eat? Pacing inside Luv2Eat Express, a Thai restaurant in Hollywood, I sized up a dozen steel vats shimmering with curries and braises. A server behind...

In a lot of ways, Ridgewood, Queens, reminds me of Philadelphia. (Giants fans, please don’t @ me.) Let me explain: There’s the narrow streets, which create this cloistered, deeply neighborhood-y feeling. It’s...

Every refrigerator has furniture. You know, the items that are virtually always there, fixtures of the 40-degree landscape that you may take for granted. In mine, it’s eggs — or was eggs,...

When Saori Kawano arrived in New York City in 1978 from Yokohama, most Americans’ ideas of Japanese food ended at instant ramen and onion volcanoes. Since then, if you’ve enjoyed hand-cut soba...

Cook smarter, not harder.These soups take only 40 minutes or less to prepare, but you wouldn’t know it from their robust flavor.Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.By...

Hello! Ramadan begins tomorrow, and Tanya Sichynsky has compiled a collection of 21 recipes to enliven suhoor meals and iftar celebrations. There are beautiful, centerpiece mains — like Tejal Rao’s lamb biryani,...

Chardonnay is both ubiquitous and despised, neither for good reason.The grape is grown all over the world, more for reasons of commerce than of quality. This has meant a lot of mediocre...