Food

There’s no getting around it: Food is expensive right now. It may be hard to stick to your budget, but there are many ways to be resourceful with what you have without...

In cooking, timing is everything. So much so that if the chef Kei Kobayashi spots diners heading to the restroom as he sends a dish out from the kitchen, he stops them....

In the vexing moments when we stumble on an abandoned package of chicken thighs in the back of the fridge, we really have to consider two questions: Is it spoiled? And will...

In 1976, Johnny Cash released a song called “Strawberry Cake.” It was a bit of an outsider tune, not altogether popular. But to me, it falls well within the canon of simple...

If you ever wanted to buy a lobster tank and an industrial freezer, now is the time.Equipment from more than 50 Red Lobster restaurants across the United States was up for auction...

The most talked-about dish at ILIS, the cavernous Brooklyn restaurant opened by the Danish-born chef Mads Refslund in October, has to be the clam flask. This is a drinking vessel made by...

OpeningIl TotanoWith Harold Dieterle as the executive chef and a partner, Alexandra Shapiro, and her parents, Laura and Robert, have transformed their former Flex Mussels in the West Village into this Italian...

My grandmother’s comfort food of choice was a bowl of buttered egg noodles tossed with cottage cheese and sour cream. Called “lokshen mit kaese” in Yiddish, this carb-fest can be savory or...

I start every asparagus season as a minimalist. For me, those first verdant stalks are best savored au naturel — simply roasted or steamed, with nothing but a drizzle of melted butter...

When the Waldorf Astoria hotel, which has anchored Park Avenue in Midtown since 1931, reopens later this year, Michael Anthony will be the new culinary consultant in charge. Mr. Anthony, 56, has...