Food

Growing up, when I would visit my Abueti, she would often greet me with a little sheet pan of freshly crisped chicharrón, pulled from a small hunk of pork shoulder that she...

As dawn broke in central Paris on Wednesday, a throng of 500 people, mostly French, stood with uncharacteristic patience in a snaking line, intent on buying a decidedly un-French confection: an American...

As savory and alluring as a pot of stew can be, it’s rarely charismatic enough to hold its own as the centerpiece of a blowout holiday feast. There’s no amount of chopped...

Meridian, Miss., begins the official last leg of my drive. Before I reach its “city” limits, I’ll stop at one of the gas stations right off I-20. Here is where I buy...

Trying to recover from a catastrophe that nearly ended her career, April Bloomfield is cooking the best food she’s ever made at her new restaurant in Brooklyn, Sailor.She has always been able...

HeadlinerFour Twenty FiveJean-Georges Vongerichten considers his latest restaurant, a richly appointed installation on two floors in a Park Avenue office tower, as a homecoming of sorts. In 1986, across the avenue at...

It’s Cookie Week, haven’t you heard? We just published seven new cookie recipes with videos on New York Times Cooking, and there are many more from years past on our YouTube channel,...

You know what they say about too many cooks? It did not happen with “Made Here: Recipes and Reflections From New York City’s Asian Communities,” a cookbook celebrating New York’s extended and...

I was sure I had plenty of time to prepare for the holidays as I flipped to the last page of my daughter’s corgi calendar — only to be confronted by a...

Good morning. I can see the scene in my head: yellow leaves skittering down the sidewalk, gathering in piles at the base of stoops as the late-afternoon sun begins its drop. It’s...