Food

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....

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...