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Food

Highlights

  1. A Trillion Cicadas, They’re What’s for Dinner

    For enthusiasts of edible bugs, this year’s emergence presents an opportunity to cook up these noisy lobsters of the trees.

     By Tejal Rao

    For foragers, entomologists and other bug enthusiasts, a cicada emergence leads to home-cooked dishes like Joseph Yoon’s cicada and ramp kimchi.
    CreditJoseph Yoon

  2. 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.

     By Erik Piepenburg

    Sasha DuBose, left, a student in the food studies program at N.Y.U., was among the speakers.
    CreditKayana Szymczak for The New York Times

  3. Lavender Is the Springtime Answer to Pumpkin Spice

    Coffee shops, restaurants, retailers and bars are capitalizing on demand for the herby, purple flower with lattes, cocktails and chocolates.

     By Christina Morales

    The flavor of the springtime has become lavender, which is featured in coffee drinks, cocktails and chocolate bars, even though the flower doesn’t bloom until the summer.
    CreditSebastien Nogier/EPA, via Shutterstock

  4. This Pie Maximizes the Best Part of Spanakopita

    A welcome addition to the Greek Orthodox table at Easter, striftopites get their extra-satisfying bite from a high phyllo-to-filling ratio.

     By Brian Levy

    CreditChristopher Testani for The New York Times. Food Stylist: Simon Andrews.

  5. How to Make an Easy Picnic That Transports You to France

    A pepper-crusted flank steak and French potato salad anchor this summery menu from David Tanis.

     By David Tanis

    CreditDavid Malosh for The New York Times. Food Stylist: Simon Andrews.

  1. I Let TikTok Tell Me Where to Eat. Here’s What I Learned.

    A food editor documents the high, the low and the mid from a week’s worth of influencer restaurant suggestions.

     By Becky Hughes

    Katherine Im, 26, of Washington, D.C., at BonBon, a candy shop that has a gained a passionate young following on TikTok.
    CreditBrittainy Newman for The New York Times

  2. Goodbye, Gas. The Future of New York City’s Pizza Is Electric.

    And just in time for a new city ordinance regulating pollution emitted by wood- and coal-fired ovens.

     By Amelia Nierenberg

    “A wood oven is like driving a manual Lamborghini transmission,” said Anthony Falco, a pizza consultant, adding, “An electric oven is like a Tesla.”
    CreditLisa Corson for The New York Times

  3. The 25 Best Restaurants in Washington, D.C., Right Now

    The food scene in and around the nation’s capital is vibrant these days, with Italian, Ethiopian, Salvadoran and more. Comments are open.

     By Korsha Wilson, Brett Anderson, Melissa Clark, Tanya Sichynsky and Nikita Richardson

    CreditScott Suchman
    Where to Eat

  4. 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.

     By Florence Fabricant

    CreditPatrick Dolande
    Off the Menu

  5. Creamy Noodles Drizzled With Chile Crisp, Chicken Fajitas in Soft Flour Tortillas

    This week’s round of fast, easy dinners leans into cravings.

     By Mia Leimkuhler

    CreditChristopher Testani for The New York Times. Food Stylist: Simon Andrews.
    Five Weeknight Dishes

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