Food

Max Hardy, who helped bring a new level of chef-driven yet accessible cuisine to his native Detroit, and who was widely considered among the most promising of a young generation of Black...

The first time I had brown bread from Ballymaloe Cookery School in Cork, Ireland, was at a welcome lunch for students.The menu was simple: Loaves of the bread accompanied poached Poole prawns...

Good morning. I’m going hard on the fats and proteins this weekend. That’s not only because it’s still winter, but also because, for many, next week brings the start of Ramadan and...

In early February Arturo Payamps, the general manager of a City Fresh Market grocery store in the Bushwick neighborhood of Brooklyn, received a message on WhatsApp from a friend. It included a...

Back in 2016, shortly after I joined the magazine Bon Appétit as an assistant editor, two of the top editors treated me to lunch. They decided on Augustine, the short-lived, four-dollar-sign Keith...

Seven years ago, just as Jorge Cárdenas was about to open Ix Restaurant in Prospect Lefferts Gardens, Brooklyn, he returned to his home in Quetzaltenango, in the highlands of Guatemala, to make...

Once you start asking, you realize that nearly everyone has a version of this pan in his or her life — and an exalted recipe to go with it. A midcentury aluminum...

Last week, I asked for your favorite brilliant and easy dinners after I shared a new one of mine, Eric Kim’s peanut butter noodles. I got an email from a reader named...

Good morning. On Sunday, I like a project in the kitchen more than on any other day. It’s a chance to work at the stove without the need to get something on...

Citrus and salmon is a winning combination, previously proven in New York Times Cooking’s recipes for broiled salmon with mustard and lemon, roasted salmon with ginger-lime butter and citrusy roasted salmon and...