Food

Millie Peartree — the brilliant mind behind these beloved recipes for rasta pasta, jerk chicken meatballs and brown-butter chocolate chip cookies — has shared with us five new recipes for a Juneteenth...

I’ve gotten a bunch of emails from readers lately asking why New York Times Cooking chicken recipes don’t often call for boneless, skinless breasts. “Why is it always chicken thighs? I don’t...

Stefano Secchi is opening Massara in the Flatiron district, ice creams inspired by appetizing and more restaurant news.

This week, the Food team at The New York Times shared an in-depth look at “57 Sandwiches that Define New York City.” And while there are tons of fun details and a...

When the chef Lerone Mullin opened the Jerk Grill, his fast-casual restaurant in Redlands, Calif., in 2021, customers told him they loved his Caribbean classics, like brown stew chicken, and his Caribbean-Mexican...

This week brings the official start of summer, and with it comes the kickoff, in my house at least, of salad-for-dinner season.Our family eats salad with dinner year round. While I cook,...

If the social media rumors are true, your leftover rice may be trying to kill you. Experts on the matter, however, tell a somewhat different story.It’s true that cooked rice left at...

James Kent, a distinguished chef and successful Manhattan restaurateur who seemed poised to become a food-industry tycoon, died on Saturday. He was 45.His death was announced by Saga Hospitality Group, the holding...

Good morning. It’s been slow out here in the shallow water, looking for fish on pancakes of sand, by muddy banks, in rock piles where the tide sluices in and out, at...

The above note about Melissa Clark’s fruit galette from Walter, a reader, stuck with me. Making this adaptable recipe truly is a joy. You have the chilled, floured dough on your hands;...