Food

In this column, Ask Kenji, the cookbook author Kenji López-Alt answers your questions. This week, he tackles tough questions about yielding tender meat.Q. I struggle to make good, fall-apart-tender stewed or braised...

If the overabundance of root vegetables like sunchokes, black radishes and kohlrabies the size of my head is the late-winter scourge of my C.S.A., the steady supply of braising greens is its...

The act of triple-dipping goes back to my early years. Three shallow bowls: one with flour, another with beaten egg, the third with breadcrumbs. It’s as familiar as the 1970s brown Formica...

HeadlinerSan SabinoWith this new venture, the married chefs Angie Rito and Scott Tacinelli, and their partner Michael Stillman’s Quality Branded, aren’t fretting about driving business from their high-profile Italian American restaurant, Don...

Spring is so close I can taste it — or at least I’m trying to taste it, as I load up my grocery list with green things like arugula, scallions and leafy...

Like them or not, the outdoor dining sheds that have been an upshot of the pandemic are more or less here to stay. Last week, City Hall and the Department of Transportation...

About 1,500 years ago, in the mountains of northern China, you might have found bamboo mats lined with slabs of tofu, resting in the snow overnight. Once frozen solid, “the structure and...

When the Golden Mall opened in Flushing, Queens, in 1990, its patrons didn’t mind getting lost within the maze of vendors in order to find chile oil-slicked noodles, chunky sea bass dumplings...

If I were a vegetable, I would hire cabbage’s brand manager.Cabbage has spent an eternity as the workhorse of the stir-fry and the braise, the quiet companion to endless duck legs and...

I respect leeks. They stand firm and tall above their allium kin, their jade-green tops proudly poking out from your grocery bag. They make you work for them, with all that careful...