Food

On broad banana leaves, dishes of sweet soy dipping sauce, a creamy pork liver sauce, a bubbling pinakbet, some sticky rice and a raw salad of slivered bitter melon and red onion...

When Tina and Marvin Pate travel to Cancún or the Dominican Republic, they enjoy the bliss created by the good music, delicious food and the absence of children.So in May, when they...

Made with fried leftover corn tortillas for heft and jalapeño and onion for lift, these are scrambled eggs with oomph.

In John Guare’s play “Six Degrees of Separation,” there’s a scene in which a father asks a second-grade teacher, at parents’ night, why the art her students make is so especially brilliant....

Baba au rhum — to my mind — is the king of soaked desserts. I make mine with a lot of orange, vanilla and, because even in the French countryside I cannot...

The theatrical company Emursive, which produced the immersive theater experience “Sleep No More,” is back with “Life and Trust,” which opens next week in a financial district office tower that dates back...

Chefs tend to load their first restaurants with every hope, dream, vision and idea they’ve ever had. It may not all come together, but if it comes close and if the ideas...

Tell me honestly: Are you ever excited to have a green salad for dinner?Generally speaking, I’m not, though there was a recent exception. It was an iron-hot afternoon and I was planning...

On Kiva Williams’s Juneteenth table, pops of red — barbecue ribs and watermelon, a symbol of freedom — share the table with hot dogs, burgers, potato salad and baked beans. Sometimes, foods...

Last year, Americans bought a half a billion packets of Shin Ramyun, the spicy, beefy Korean instant noodle. The bold red-and-black packaging feels inescapable: It’s a staple of college dorm rooms, bodegas,...