Food

HeadlinerAmarenaAgainst the odds, the chef Julian Medina is an optimist when it comes to the business of owning restaurants. Just this past year he opened three, and he is about to add...

On Thursday night at the Roxy Cinema in Lower Manhattan, a throng of scarf-bundled cinephiles attended the sold-out screening of a black-and-white psychological thriller, “End of the Night,” that was being shown...

The microwave and the baby arrived roughly around the same time. I hadn’t had a microwave until then: My kitchen was small, counter space was highly coveted and I wasn’t doing enough...

But Mr. Mousa focused on one number: 3,892. That was his position on a New York City food vendor waiting list.Like thousands of the city’s mobile food vendors, Mr. Mousa cannot get...

Good morning. We’re a week out from Lunar New Year and I don’t know if noodles really will make for an auspicious year for me, but I’m not taking chances. Today is...

We here at New York Times Cooking love a good cry, whether we’re attending a wedding, watching that one episode of “The Last of Us” or chopping three pounds of onions for...

Good morning. I found a short little piece of skirt steak at the market and it cost me $10 to take it home. I salted it hard and seared it in a...

Happy February! It’s a great month for cooking: Lunar New Year, the Super Bowl, Valentine’s Day and Mardi Gras are on deck, and we have recipes for all of them. It’s also...

Both celery root and mussels are at their best right now, so here’s a bright-green menu that welcomes them — a cool weather meal with verve and brightness, best eaten near the...

Getting chicken breasts right is a flex, but a tricky one. The delicate white meat, so low in fat, can go from supple to chalky in only one distracted, phone-checking, heartbreaking minute.Pierre...