Food

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...

Gary Weinstein, a retired lawyer, has lived in Manhattan for 30 years, and for most of that time, he has used his oven for storage. “It stares at me with mockery,” he...

More than a decade ago, when Ryan Guererri was in his early 20s, he became obsessed with craft beer. As breweries rolled out a nonstop roster of new products, he bought hundreds...

Good morning. Mark Bittman is a freewheeling cook, a minimalist, open to improvisation. His recipes are often set-it-and-forget-it in style. If I were writing his biography, I’d title it “Largely Unattended.”Kenji López-Alt...

Fancy seeing you here. If you’ve only started reading “Where to Eat” in the last four months, then you may not know me: I’m Nikita Richardson, and I’m freshly returned from a...

In the doldrums of January, it can feel most natural to eat like the weather: beige foods inside to match the shades of taupe outside. But inevitably, when that little voice inside...

HeadlinerYAOFrom Canal Street to Wall Street, not so far in distance, sums up the ambition behind this new restaurant from Kenny Leung, a chef, and his business partner Thomas Tang. They established...

I seriously contemplated transforming today’s newsletter into Five Weekday Breakfasts; such is my love of breakfast, and also in honor of our latest big recipe collection, “24 Breakfast Recipes to Make You...