Food

All right. This is it. This is my favorite dish on the menu. I’m going to tell you why. I’m so glad we’re having dinner together. We’re at Torrisi, which is an...

It’s not easy working in a kitchen where your customers don’t exactly have high expectations for the food. That’s the daily challenge for Bill Freeman, a cook at UPMC Magee-Womens Hospital in...

My colleague Michael Linares alerted me the other day to the popularity of Alexa Weibel’s creamy, spicy tomato beans and greens on the NYT Cooking subreddit. In this online community of enthusiastic...

Good morning. This is not a big weekend for health food. People will fry chicken wings for the Super Bowl, make loaded nachos, chili, barbecued ribs. I’ll put out queso and chips,...

Yossy Arefi’s chocolate lava cakes can be made for two, a perfectly romantic dessert.Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.Published Feb. 7, 2025Updated Feb. 7, 2025Milk chocolate is...

In 2022, the chef Jean-Georges Vongerichten was working in the kitchen of Happy Monkey, his restaurant in Greenwich, Conn., when an employee pulled him aside. A critic was coming in.“I’m always nervous...

How are you doing? That’s a real question. I want answers at wheretoeat@nytimes.com. And answers are just what I’ll be doling out this week, addressing the questions our lovely readers have sent...

Few adjectives signal a dish’s comforting nature the way “creamy” does. We seek literal and figurative softness in the rich and luscious. A gentle bowl of, say, creamy pasta alla vodka can...

By the end of the 20th century, it seemed like cow’s milk was over, along with scrunchies and network television. Soy and nut milks had moved from health-food shelves to the supermarket...

Good Chablis is the most distinctive chardonnay wine in the world. I’ve long been convinced of this, and a wine I drank on a recent visit to Chablis reaffirmed my conviction.It was...