This Easy Pasta Doubles Up on Eggs
Speedy, savory and pantry-friendly, this dish celebrates buttery egg noodles by topping them with sour cream, scallions and runny eggs.
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Speedy, savory and pantry-friendly, this dish celebrates buttery egg noodles by topping them with sour cream, scallions and runny eggs.
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“Super Size Me” helped lead a backlash against McDonald’s. Twenty years on, the industry is bigger than ever.
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Different styles of Chicago’s storied pie abound, but the original is a revelation — and one worth making at home.
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Beaujolais, and its prices, are not what they used to be. Instead of bemoaning what has been lost, the wines today ought to be celebrated.
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Hot Honey Has Us in Its Sticky Grip
Once little more than a lively garnish for pizzas, the sweet-and-spicy condiment has squeezed its way into ice creams, fast-casual bowls and espresso martinis.
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Another Sriracha Shortage May Be on the Horizon. What Happened?
Huy Fong Foods, the producer of the most popular variety of Sriracha sauce, has faced several supply glitches over the years.
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I Didn’t Truly Know My Mother Until I Cooked With Her
To connect with a parent who awes (and occasionally intimidates) everyone around her, the Times reporter Priya Krishna spends time with her in the kitchen.
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These Are Your New Breakfast Favorites
Variations have been around since bread was invented, but these new takes on French toast show it off simply and stunningly.
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Sweetgreen Is Introducing Steak. What About Its Climate Goals?
The fast-casual chain aims to be climate neutral by 2027, but beef is a big contributor to climate change.
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A Chinese Restaurant Is Winning the Kendrick Lamar-Drake Beef
New Ho King, open since 1976 in Toronto, has become an unlikely pop-culture battleground after being featured in songs from both rappers.
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For Edible Bug Fans, Cicadas Are Noisy Lobsters of the Trees
This year’s emergence presents an opportunity to cook up the trillion cicadas from two regional broods.
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What Is ‘Queer Food’? A Conference Explores (and Tastes) Some Answers.
At Boston University, scholars, students and writers gathered to share thoughts on the role of gender and sexuality in the food space. Snacks were plentiful.
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Tadhana Showcases Filipino Cuisine With a 16-Course Tasting Menu
Inday serves fast-casual Indian American fare, Summer at the Rink Rock Center provides al fresco dining and more restaurant news.
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Mid-May Means Maximalist Asparagus
My recipe for seared asparagus with cashews is just the thing when you want a pan full of punchy, crunchy additions.
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When the hotel reopens later this year, Michael Anthony will serve as culinary consultant and create an as-yet-unnamed American brasserie.
By Florence Fabricant
The dish, in all its many forms, has become synonymous with Italy’s culture.
By Hanya Yanagihara
When tomatoes first arrived in Europe 500 years ago, they were considered dangerous. Then in Naples they gave rise to pasta al pomodoro.
By Ligaya Mishan and Anthony Cotsifas
Each region could well argue for its own, but one may have the strongest case.
By Dawn Davis and Sharon Radisch
The languorous feast isn’t the mainstay of the country’s culture that it once was. We talked to five creative people keeping this beloved tradition alive.
By Frank Bruni and Laura May Todd
Simply stunning dinners for a springtime Sunday.
By Sam Sifton
How I’m processing — and cooking for — the first Mother’s Day without my mom.
By Melissa Clark
With over 6,000 ratings and plenty of rave reviews: “All I can tell you is that I can’t wait to cook it again.”
By Sam Sifton
You don’t have to wait hours for a seat when there are similarly excellent restaurants throughout the city.
By Nikita Richardson
Whole dried chiles, crushed chile flakes and spicy pastes get to work in chilaquiles, arrabbiata sauce and gochujang-glazed eggplant.
By Tanya Sichynsky
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