José Andrés Eulogizes 7 Aid Workers Killed in Gaza
The chef voiced “regret, sorrow and anger” at a Washington memorial for the workers slain while delivering food for his World Central Kitchen.
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Food
Highlights
CreditAlyssa Schukar for The New York Times There’s History in These Cheese Pulls
Queso fundido is a gooey thrill, with a back story rooted in the Mexican Revolution.
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CreditKelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne. - Ask Kenji
What’s the Best Way to Salt Scrambled Eggs?
Paying close attention to timing can help you avoid watery eggs. Kenji López-Alt explains why.
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CreditLinda Xiao for The New York Times. Food Stylist: Monica Pierini. 6 Smart Tips for Building a Better Grocery Budget
With a few simple steps, you can rein in your spending at the supermarket.
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CreditChris Gash
The 25 Best Restaurants in Austin Right Now
There’s plenty of barbecue and Mexican — as you’d expect — but also world-class Japanese, Korean and more. Comments welcome, as always.
By Priya Krishna and
CreditCourtney Pierce Where to EatWhy Is It So Hard to Find Local Fish (Even by the Water)?
Seafood caught in nearby waters has long been left out of the farm-to-table movement. But these people have set out to get it into stores and restaurants.
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CreditLindsay Morris for The New York Times A Passover Pleasure: Matzo Pizza
While matzo takes many forms during the holiday, some say it is most delightful when pizza-fied.
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CreditChristopher Testani for The New York Times. Food Stylist: Simon Andrews. How an Ex-N.B.A. Player Is Diversifying Wine One Sip at a Time
As corporate diversity efforts fade out, Channing Frye and his Chosen Family Wines have taken an unpretentious grass roots approach, bringing wine to communities of color.
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CreditCeleste Noche for The New York Times The PourIt’s 4/20. These Restaurants Know You Have the Munchies.
The stoner celebration is becoming a national food holiday, thanks in part to marketing initiatives from Jimmy John’s, KFC, Wingstop and others.
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CreditJimmy Johns Critic’s Notebook
No, Your Spaghetti Doesn’t Have to Be al Dente: 5 Pasta Myths, Debunked
A veteran food journalist settles some long-simmering disputes on a slippery subject.
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CreditZoonar GmbH/Alamy The Humble Item That’s Become a Restaurant Status Symbol
Why is every server wearing a chore coat?
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CreditSarah Karlan for The New York Times The Case for (and Against) the Fussy Dinner Party
Two editors make the case for keeping an at-home event simple or going all-out, with menus to match.
By Tanya Sichynsky and
CreditChristopher Testani for The New York Times Cha Cha Tang Will Serve Its Take on Hong Kong Diner Food Starting Mother’s Day
Onion Tree Pizza offers chicken tikka masala and saag paneer pies, Burmese Bites opens in Midtown East and more restaurant news.
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CreditBrittainy Newman for The New York Times Off the MenuThree Vegetarian Dinner Party Ideas for Every Effort Level
Keep it easy with an asparagus tart and blueberry crisp, or go all-out with tapas and tangerine flan.
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CreditChristopher Testani for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Caroline Dorn. The Veggie
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One in Five Milk Samples Nationwide Shows Genetic Traces of Bird Flu
There is no evidence that the milk is unsafe to drink, scientists say. But the survey result strongly hints that the outbreak may be widespread.
By Emily Anthes and Noah Weiland
Three Gluten-Free Friendly Restaurants
Go for Japanese at Nami Nori, Mexican at Claro and Indian American fast casual at Inday.
By Nikita Richardson
Now We’re (Barely) Cooking
Capital-E easy vegetarian dinners: miso-mascarpone pasta, sheet-pan japchae and everyday dal.
By Tanya Sichynsky
All In on Aloo Chicken
This shortcut version of a traditional Punjabi chicken and potato stew uses boneless chicken pieces and cashew butter for a brilliant dinner.
By Mia Leimkuhler
Greenpoint, Brooklyn, Is the Place to Go for Inventive Pastries and Fresh Bread
Plus: a vase designed by Alice Waters, sculptures made from recycled CDs and more recommendations from T Magazine.
By Roxanne Fequiere
36 Hours36 Hours on Maui
The beauty and hospitality of this Hawaiian island, still recovering from last year’s wildfires, remain as vibrant as ever.
By Shannon Wianecki
ScreenlandThe Mixed Martial Artist Who Became the King of Tidy Eating
Rapturously messy food reviews are all over the internet. Keith Lee’s discreet eating style rises above them all.
By Aaron Timms
With New Salt and Sugar Limits, School Cafeterias Are ‘Cringing’
Many parents and nutritionists applauded stricter federal regulations, but food companies say the changes could increase costs and waste.
By Julie Creswell and Audra Melton
TimesVideoPete Wells on 4 of the Best Restaurants in New York City
The New York Times’ restaurant critic, Pete Wells, visited hundreds of restaurants in New York City this year to pick his top 100. Here are four of his favorites, described by him.
By Pete Wells, Gabriel Blanco, Rebecca Suner, Ruru Kuo, Karen Hanley and Natasha Janardan
Steak From Dairy Cows? It Could Be a Lifeline for American Farmers.
Letting milk cows graze longer can produce superior beef — a largely European practice that is now gaining ground in America.
By Florence Fabricant
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