Food

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...

Good morning. Ali Slagle made a great point about breakfast sandwiches the other day. The reason we put ketchup on them is that the sweet acidity of the condiment helps counter the...

I’m likely not the first person to have this thought, but: New Year resolutions should start in February. January is too busy and stressful. After recovering from and packing up the holidays,...

We are in the midst of a bakery renaissance. But what does that even mean? To me, it’s not just about the astounding number of bakeries that have opened in the last...

Wolfgang Zwiener, who immigrated to New York City from Germany in 1960, ferried thousands of hissing platters of porterhouse to the oak tables as a waiter at Peter Luger in Brooklyn and...

This month in The Atlantic, the writer Ellen Cushing made a compelling argument under a provocative headline: “Americans Need to Party More.”“We are obligated to create the social world we want,” she...

As January ends and those “cook more” resolutions start to waver, I’ve been thinking about my own roadblocks to cooking. Besides the obvious ones — I’m tired, I need to get groceries,...

From equipment to ingredient selection to the step-by-step cooking, here’s how to make a superb version of this cozy staple. By Sam Sifton Sam Sifton is the founding editor of NYT Cooking,...