Food

Many will make chili (above) today, one of the great foods of National Football League cuisine, up there with wings and nachos. Ali Slagle’s recipe is top-drawer: deep in flavor, spice and...

Remember the last time you bit into a chocolate-covered strawberry? If the shell snapped audibly, pooling on your tongue as it melted, then chances are that chocolate was tempered. Tempering, essentially melting...

Winsome and delicate with an intense perfume, pistachio is having a moment, adding its pale green charm to cream puffs and croissants, lattes and cocktails. But how, I wondered, would it fare...

Good morning. Hot pot’s on the docket for Saturday night: a big metal tureen of soup bubbling over a burner in the center of the dining table, into which we’ll float slices...

That said, perfection is part of what these characters strive for. For Eugénie, Tran said, “if it’s on the table, it means that you did it right at every moment.”Some food movies...

In my first dispatch since returning from my stint on The Times’s Live team, I shared a laundry list of exciting developments in the restaurant world, including that Regina’s Grocery & Deli,...

The Negroni, a strong Italian-born classic with a huge and committed fan club, fits every season and most occasions.“It’s bitter, it’s sweet, it feels like it has a bit of salinity to...

We don’t need to tell you that Valentine’s Day is coming up — we trust the cards and candy aisle at your local drugstore has alerted you to that fact. We will,...

As Americans crowd around the television to watch the Kansas City Chiefs and the San Francisco 49ers play the Super Bowl in Las Vegas, they’ll dunk chips in salsa, guacamole, queso, chili...

The classic method for Hainanese chicken rice, which has you gently poach a whole bird and use the resulting broth to cook the rice, makes for a flavor cycle where nothing is...