Food

During the cold months, you might look to long-cooked braises or labor-intensive stews and soups to fill bellies and ward off the chill. But here’s a full-flavored menu that doesn’t require hours...

“Tariff” is the word of the week. On Tuesday the Trump administration initiated a 10 percent tariff on Chinese goods, and steeper tariffs are set to take effect next month for imports...

Today, in The New York Times, I confess my slightly unhinged love of jam, and my delight in lugging home jars of it as sweet souvenirs from my travels. Once that sticky...

It was the night of the nacho cheese fountain. That’s when Mark and Brian Canlis knew the family’s namesake restaurant was truly theirs.Opened by their grandfather Peter Canlis in 1950, Canlis was...

The chef Paul Carmichael opens Bar Kabawa with Momofuku, Lulla’s offers Venezuelan baked goods and more restaurant news.

This simple boiling method doesn’t require measuring or memorization — and you probably already know how to do it.A wide variety of grains comes out tender and fluffy when prepared with the...

Luis Reina was preparing dinner for a crowd: turkey stew, rice and cucumber salad. The recipes were simple — chop the vegetables, brown the meat — but the process was anything but...

Time is a key ingredient in cooking, as essential to a recipe as the flour in a loaf of bread. For instance, the hours of simmer time in stews and braises build...

For oyster lovers, there is nothing like New Orleans.The stylistic variety of raw oyster bars across the metro area is wide and under heralded. And in no other city will you find...

My father used to say, “I’d rather have an ounce of garlic than a pound of truffles.” And he wasn’t kidding. My parents put garlic in just about everything: mashed into salad...