Food

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...

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...