Food

Hello and a belated happy New Year. A big thanks to Ali Slagle and Mia Leimkuhler, my colleagues who covered for me over the holidays and wrote to you about slow cooker...

You never know who you might meet in the wee, small hours of an all-night diner.Here’s a Navy man celebrating his last night in New York City with friends before being deployed....

No one ingredient can replace everything an egg can do in a recipe, but these easy replacements come close.Choose your substitutes wisely, and you can easily have eggless baked goods, like these...

The latest pantry staple in my weeknight rotation is shelf-stable gnocchi, and no one’s more surprised about that than I am. I’ve only infrequently had enough time and energy to make gnocchi...

The wine list at Smithereens, a new seafood restaurant in the East Village, is shocking to say the least.Of its 62 selections, more than half, 32, are rieslings. Twenty-nine more are various...

Good morning. How’s your sourdough starter? Maybe you spun one up during the pandemic, used it obsessively for a while and then sporadically and then not at all. It sits forlorn and...

My wonderful colleague Allison Jiang — you may remember her from this excellent dive into Lunar New Year hot pot parties — has assembled a collection of 14 easy, healthy dinner recipes...

The sky did not fall during the first week of Manhattan’s congestion pricing. But you wouldn’t have known that by talking to restaurant owners in the affected zone, who are in a...

Good morning. I sliced a few pounds of yellow onions into the slow cooker the other day, then plopped a chunk of butter the size of a baby’s fist on top of...

Supported bySKIP ADVERTISEMENTCulinary ArtsThe illustrator Koren Shadmi chronicles the half-baked history of the once beloved Swanson meal-in-a-tray.Listen to this article · 0:28 min Learn moreShare full article0Text and Illustrations by Koren ShadmiJan....