Food

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...

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...