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NYT > Food
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As the Los Angeles Wildfires Continue, Restaurants Rise Up
Even as it faces economic setbacks of its own, the hospitality industry is stepping up to feed emergency workers and evacuees.
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D.C. Restaurants Look Ahead to Incoming Trump Administration
With Trump back in town, owners are wondering how the dining scene will shape up.
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André Soltner, Famed Chef at New York’s Lutèce, Dies at 92
Customers returned again and again for his impeccable French dishes at a restaurant that one food critic said “set the gold standard.â€
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As Potential TikTok Ban Looms, What Will Happen to the Platform’s Food Creators?
Ahead of a potential ban of the app, The Times spoke to 11 prominent food content creators about what is at stake.
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Hometown Bar-B-Que’s Founder Sets His Sights on Manhattan Fine Dining
Billy Durney of Hometown Bar-B-Que plans to open a 57th Street restaurant with the group founded by the late chef James Kent.
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A Czech Beer Pour, Heavy on Foam, Finds U.S. Fans
At a small but growing subset of American breweries, a wave of obscure, foam-heavy Czech beers is swelling.
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Should You Change Your Wine Drinking?
What happens when your passion and life’s work are called a health risk? Our wine critic contemplates the surgeon general’s recent warning.
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As the Eaton Fire Still Burns, Locals Gather Seeds to Regrow
In Altadena, a network of home gardeners answer the call to build a free “library†of plant seeds.
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Restaurant Review: Cafe Kestrel and Cocina Consuelo
Cafe Kestrel in Brooklyn and Cocina Consuelo in Harlem can restore the spirit with warm service, cheery surroundings and deeply satisfying food.
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How to Substitute Eggs for Baking and Cooking
No one ingredient can replace everything an egg can do in a recipe, but these easy replacements come close.
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Staying Up Late at the 24-Hour Diner
New York may be losing its identity as the city that doesn’t sleep, but the motley guests at Kellogg’s Diner show the spirit is still wide awake.
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Restaurant Wine Lists Are Getting Much Shorter
In an effort to engage their customers with wine, restaurants are trying friendlier, less intimidating ways to present their selections.
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Pitt’s Offers Fried Saltines and Country Captain in Red Hook
Periyali becomes Opto, Nerina opens a location in Brooklyn and more restaurant news.
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Recipes Using Leftovers
Meatballs, scallion chicken and cauliflower adobo are quick and delicious dinners, but they really shine when repurposed or reheated.
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This Quick Noodle Soup Is Vivid in Every Sense of the Word
This creamy butternut squash and coconut noodle soup from Christian Reynoso boasts an incredible color and a perfectly calibrated sour-spicy tang.
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Cantonese-Style Fish for Lunar New Year
I’m cooking Kenji López-Alt’s gorgeous Cantonese-style fish this weekend so that I have the technique nailed in time for Lunar New Year.
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Chana Masala, Roast Orange Chicken and a Flexible Cabbage Salad
Or: a chickpea favorite, the roast chicken I want to make this Sunday and how I plan to use the leftovers of said chicken.
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This Kung Pao Tofu is an Absolute Stunner
That’s dinner tonight, with applesauce coffee cake for breakfast and Jamie Oliver’s chicken roasted in milk for Sunday supper.
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Nathalie Dupree, ‘Queen of Southern Cooking,’ Dies at 85
As a cookbook author, TV personality and mentor, she sought to burst the chicken-fried stereotype of the South. Sometimes her life was as messy as her kitchen.
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Three Back-Pocket Restaurants for Last-Minute Reservations
Dinner for all tastes, the perfect brunch and tonkotsu ramen that will blow your friends’ socks off.
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Saag, Jiigae and More Soft Food Recipes
Coconut saag, soondubu jjigae and haluski answer the question, “What if you could eat a hug?â€
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Chicken and Lentils Soup
Andy Baraghani’s chicken soup with red lentils and lemony yogurt is super easy, super flavorful and, well, just really super.
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These Sheet-Pan Noodles Have Very Little Cleanup
Eric Kim cleverly cooks and assembles his japchae on a single sheet pan in this fast and fortifying dinner.
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