Food

A neon green soccer kit floating up the subway stairs. A neon green traffic cone tumbled over the curb. A neon green frozen mojito at the Commodore in Williamsburg. Everywhere I look,...

Happy Fourth of July! I’ll keep today’s newsletter short, because you have a barbecue (or the beach or a pool or a quiet spot in the shade with a book and a...

This article discusses scenes from the beginning through the end of FX’s “The Bear” Season 3, now available in full on Hulu.When Season 3 of “The Bear” dropped last week, fans and...

I never was a Girl Scout, so I came late to s’mores. I was already a teenager when I squished my first blackened marshmallow between graham crackers and chocolate after awkwardly thrusting...

In its third season, “The Bear,” a television show known for its dedicated hyperrealism, did not disappoint fans looking for real-world culinary references. As Carmy (Jeremy Allen White), Sydney (Ayo Edebiri) and...

We’ve had pizza on the brain here at The New York Times food section, ever since Brett Anderson published his excellent, deep dive into the culture of American pizza-making, along with our...

AperiBar in the ParkA new service from Charlie Palmer’s AperiBar, in the Luma Hotel Times Square on West 41st Street, will now deliver a picnic spread for two to Bryant Park. Expect...

Mastic feels like stones between the fingers and turns pliant between the teeth — although “if you bite it, it cracks,” the French Palestinian chef Fadi Kattan says. Under a pestle, it...

Day to day, Julie Goldberg eats in a manner that could be described as “exceedingly normal.” She finishes her salad. She does not eat her pizza crust. You’d have no idea that...

For a long time, I thought of Lior Lev Sercarz as the chef who got away.After moving to New York from France in 2002, he held prime spots in Daniel Boulud’s organization,...