Food

This patty was remarkable in every way, delicious, unexpectedly juicy and ingenious. But then, as people who test boundaries often do, Mr. Stupak went too far. He made the patty and the...

Egg lovers, rejoice: This week we’re talking breakfast for dinner, a beloved genre of cooking and a subject that several of you requested when I asked if you were interested last week....

A dozen roses would be challenged to compete with the delectable Sweethearts Cake from Nick Morgenstern, the ice cream wizard. A raspberry-dusted slather of gossamer whipped cream covers a half-cylinder of Madagascar...

Substituting vegetables in traditionally meat-centric dishes is one of my favorite hacks — whether mushrooms for beef, zucchini for shrimp, or, as in Kay Chun’s new take on Filipino adobo, eggplant for...

New York City has its bodegas. The South has its gas stations.When you stop for motor oil in Mississippi, you can also grab fried chicken on a stick. In North Carolina, you...

Tanya Sichynsky likes to collect restaurant menus, and she even has a few of them framed on the walls of her apartment in New York. The menus she displays represent a few...

Good morning. Time was, a goodly part of my correspondence was with readers annoyed with me or with The New York Times for publishing recipes calling for ingredients unavailable to them, either...

Today’s newsletter is all about recipes that take the flavors of one beloved food and apply them to something else, creating a dish that’s both familiar and novel. What can we say?...

Marea, the plush Italian seafood restaurant on Central Park South, reopened last fall with subtle renovations to repair flood damage. Now the restaurant is embarking on a bigger change, joining another of...

The origin story of one of Peru’s most popular desserts is almost as romantic as its name — suspiro a la limeña, or “the sigh of a lady from Lima.”More than a...