Food

How was your holiday season? I hope you ate plenty of pigs-in-blankets, and toasted to the end of the year. Mine was lovely, but I’ll admit that I overdid it with a...

After I asked readers to share their 2025 kitchen resolutions with me last week, some familiar goals made their way into my inbox: Make better use of the cookbooks that crowd our...

Any dish containing coconut milk coos “cozy” to me. It adds body and creaminess, of course, but also a little sweetness, so subtle that it plays well with any other flavors in...

Maybe it’s because I grew up on small, chewy matzo balls rather than big, fluffy ones. Or perhaps it’s my adult penchant for mochi, boba and spaetzle. But given a choice, I’ll...

Maybe it’s because I grew up on small, chewy matzo balls rather than big, fluffy ones. Or perhaps it’s my adult penchant for mochi, boba and spaetzle. But given a choice, I’ll...

New York City dining is back in a big way. Restaurants are opening in record numbers, many of them lavish, well-funded establishments with big-name chefs. So how does a first-time restaurateur make...

In January after all the holiday gluttony (or even slightly sooner), I always want to pivot to something lighter. I often look to the Eastern Mediterranean for inspiration, counting on lots of...

I wrote an ode to anchovies on Monday and got a wave of great feedback. Thanks for all of your wonderful notes and suggestions — I’m thrilled to be surrounded by so...

The U.S. surgeon general’s new push to warn consumers about the link between drinking and cancer comes at a precarious time for restaurant owners trying to pencil out a profit that hinges...

Mango Bay serves twists on Caribbean fare, Bananas offers creative takes on Asian dishes and more restaurant news.