The Internet’s Most Famous Pastry Chef Is Going Full Wonka
Cedric Grolet has built a dessert empire in just a few short years. Crowds are already swarming his new chocolate shop in Paris.
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CreditMatthew Avignone for The New York Times - A Good Appetite
3 Quick, Easy Pasta Recipes You Should Memorize
Effortless, speedy and creative, these pantry pastas turn weeknights into a party.
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CreditDavid Malosh for The New York Times. Food Stylist: Hadas Smirnoff. - Restaurant Review
This Buzzy New Restaurant Is No Four Horsemen — but It Could Be
I Cavallini is as hard to get into as its Williamsburg precursor, but its Italian cooking is a tad more tentative.
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CreditYuvraj Khanna for The New York Times Shortages, Smoothies and Fraud: The Matcha Market Cracks Under Pressure
Once consumed mainly in small, formal tea ceremonies, matcha is now mixed into fruity lattes and preyed on by counterfeiters. Can it survive its own popularity?
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What Can Be Done to Save the Ailing Wine Industry? Our Critic Has Thoughts.
With declining consumption and many challenges, wine must emphasize its environmentalism and affordability.
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CreditJon Reinfurt The Pour18 Easy Bake Sale Recipes That Will Sell Out Before You Know It
Crowd-pleasing chocolate Krispies treats, pumpkin blondies and more treats, most of which can made in under an hour.
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CreditRachel Vanni for The New York Times. Food Stylist: Spencer Richards. Is Kansas City Still the Barbecue Capital of America?
For the past few decades, the national spotlight has been on the Carolinas and Texas. But the most influential barbecue town may just be Kansas City.
By Jed Portman and
CreditChase Castor for The New York Times The Spiced Tea That Starts the Day in Sudan
Shai magnan, infused with spices and combined with sugar and caramelized milk, can be made just how you like it.
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CreditJulia Gartland for The New York Times. Food Stylist: Samantha Seneviratne. 3 Smart Recipes That Will Change the Way You Make Meatballs
Our recipe tester called one of them “miraculous.”
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CreditLinda Xiao for The New York Times. Food Stylist: Sue Li.
Is This the End of an Era for Soul Food in Washington?
As several of the city’s classic Black-owned restaurants close, some historians worry about the passing of a beloved tradition.
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CreditLawren Simmons for The New York Times A Taylor Swift Mystery: Which Musso and Frank’s Booth Is ‘Best’?
The pop star name dropped the storied Hollywood restaurant on her new album, “The Life of a Showgirl,” and the restaurant confirmed she is a customer. But which booth does she prefer?
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CreditKayte Deioma/Zuma Press Emeril’s Restaurant Revived by His 22-Year-Old Son? Bam, 3 Stars!
Three years ago, E.J. Lagasse took over his father’s New Orleans flagship restaurant and made it an enchanting tasting-menu experience.
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CreditYuvraj Khanna for The New York Times At Cove, Flynn McGarry Keeps the Ethos of Gem Alive
Shifka serves up pita sandwiches, Sushidokoro Mekumi opens its first American outpost and more restaurant news.
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CreditEmon Hassan for The New York Times Off the Menu
CreditDavid Malosh for The New York Times. Food Stylist: Simon Andrews. What to Cook
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This Fish Dish Will Never Fail You
This simple miso glaze works for pretty much any kind of fish (speaking from experience).
By Mia Leimkuhler
TimesVideoSticky Rice Cakes With Sausage and Greens
Tteok, cylindrical or oval Korean rice cakes, are simple to prepare in this dish that’s playful, filling and kid-friendly. The New York Times Cooking columnist Yewande Komolafe shares her recipe with us.
By Nyt Cooking
TimesVideoThree Must-Try Sandwiches in N.Y.C.
This week, The New York Times’s Food contributor Luke Fortney recommends three sandwich spots around New York City.
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I Simply Must Meatball
Sue Li’s new chicken meatballs with yogurt sauce are fast meatballs done right.
By Emily Weinstein
TimesVideoCrispy Lemon Chicken Cutlets With Salmoriglio Sauce
Derived from the Italian word for brine, “salamoia,” salmoriglio is a lemon sauce from Sicily and Calabria that is used to marinate and dress grilled meats and fish.
By The New York Times Cooking
You Deserve Cheese Croutons
Specifically, you deserve Yossy Arefi’s orecchiette salad with halloumi croutons, a delicious dinner that makes excellent leftovers for lunch.
By Melissa Clark
Chicken Enchiladas, Make-Ahead Breakfast Sandwiches and Chile-Oil Noodles
Brilliant recipes worth talking about.
By Kim Severson
This Hot Salad Is Very Cool
Justine Doiron’s baked chard salad with cranberries is a brilliant mix of colors, textures and flavors.
By Mia Leimkuhler
Baking for a Future You
Make savory-sweet granola, freezable loaf cakes and chocolate chip cookie dough now; thank yourself later.
By Vaughn Vreeland
TimesVideoPasta With Feta and Green Olives
Bold, briny and tangy, this 15-minute pasta is full of personality. First, olives are slightly blistered in oil, and then crumbled feta is stirred into the pasta at the end until melty.
By The New York Times Cooking
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