Food

It recently dawned on me that a significant portion of my favorite, most-repeated New York Times Cooking recipes rely on eggplant. There’s Kay Chun’s eggplant dal and eggplant adobo, Alexa Weibel’s eggplant...

Ruth Rogers, a founder of the famed River Cafe in London, brought cash to a parking lot in Pisa, Italy, to meet a vendor she connected with through a Ligurian acquaintance.It wasn’t...

I’m Krysten, an associate editor at New York Times Cooking, taking over for Tanya this week. And I love sandwiches.A sandwich is one of life’s great pleasures: two pieces of crisp-tender bread,...

Good morning. What’s your favorite store-bought sandwich? In New York, I’m partial to the hot roast beef from Defonte’s in Brooklyn, the Carmine’s Special at Del Fiore’s in Patchogue and the Reuben...

Of all the vegetables you can stuff, sweet bell peppers are among the most amenable. Unlike eggplant, onions or zucchini, which need their guts scooped to make room, or cabbage or grape...

Last week, Becky Hughes took over the newsletter because I was up to my eyeballs in spreadsheets filled with sandwiches. This week, all that beautiful organization came together in the form of...

I’m Krysten, an associate editor at New York Times Cooking, taking over for Tanya this week. And I love sandwiches.A sandwich is one of life’s great pleasures: two pieces of crisp-tender bread,...

If I were mayor of Picnictown, every picnic would have the following: a blanket, a 1:1 dog-to-human ratio and esquites. The blanket’s there because grass is itchy no matter what the most...

It’s Juneteenth, a day traditionally celebrated with brightly hued red foods. If you’re searching for some summery inspiration, look no further than Gabrielle E.W. Carter’s recipe for country panzanella with watermelon dressing,...

Much can be said about salmon. Its life cycle is so remarkable that its sheer survival seems to invoke some odds-defying metaphors. Tenacity, audacity, resilience: If anyone wants to anthropomorphize salmon, its...