Food

Published Feb. 6, 2026Updated Feb. 6, 2026When the winter winds blow, those of us at New York Times Cooking like to whip up something warm and delightful. Here are the cozy dishes...

Published Feb. 6, 2026Updated Feb. 6, 2026Can food exist without love? And, inversely, can love exist without food? The answer to both is yes, of course, but the two are so intertwined...

Published Feb. 3, 2026Updated Feb. 3, 2026We’ve all been there: It’s the last quarter of the Super Bowl, and over on the buffet, the chicken wings are cold, the guacamole is brown...

Jackson Heights, NY — Award-winning restaurant Lakeside NYC, a rising destination in Queens’ diverse dining scene, brings together the richness of Indian cuisine, the heritage of Newari food, and the comfort of...

By Samantha CassettySamantha Cassetty is a registered dietitian nutritionist.Published Jan. 29, 2026Updated Jan. 29, 2026If you’re trying to eat more vegetables, consider slurping more soup. Most of them rely on vegetables as...

In the last part of a monthlong series, Pete Wells and experts suggest how to sidestep the perils of alcoholic or sugary beverages.By Pete WellsA reporter for the Food section, Pete Wells...

Published Jan. 23, 2026Updated Jan. 23, 2026Summer is easy to love with its barefoot breezy days and spectacular produce. But loving winter — with its bone-chilling wind and sometimes sad root vegetables...

In the third part of a monthlong series, Pete Wells and experts say a healthier diet begins with understanding what drives your eating, and slowing down.By Pete WellsA reporter for the Food...

By Genevieve KoGenevieve Ko, a senior editor who oversees recipes on NYT Cooking, spent nine months working with Times engineers on this feature.Published Jan. 20, 2026Updated Jan. 20, 2026You’ve probably asked yourself...

In the second part of a monthlong series, Pete Wells and experts say the easiest way to a better diet is to surround yourself with the right foods.By Pete WellsA reporter for...