Food

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...

HeadlinerRed SorghumThe 1930s romanticized movie-set look of China, with fringed hanging lanterns, vermilion accents, wicker and greenery, has come to Long Island City. The elaborate new restaurant from Vincent Lin and his...

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...