Food

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.

Hi, everyone!So happy to fill in for Emily this week and to start 2025 with you. My big idea to kick off the year actually isn’t big at all — and that’s...