At These Restaurants, Feeding the Staff Comes First
The “family meal” tradition of serving workers before customers is getting new life as a perk, a motivator and a teaching tool.
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Food
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CreditClay Williams for The New York Times The New Hospitality? Customers Can Sue Restaurants Over Pricing.
A California law aimed at banning hidden fees has put restaurant service charges at risk. But it could still change.
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CreditMichelle Groskopf for The New York Times Is This the End of Instagram Cookware?
Once-hot direct-to-consumer pots and pans are up for grabs on secondhand marketplaces at steep discounts — or ending in the garbage.
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CreditShawn Michael Jones for The New York Times For the Best Nonalcoholic Wines, Look to Germany
The country has a long history — more than a century — of making nonalcoholic wines. It’s no wonder they’re good.
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CreditVia Carl Jung
The Brewing Tradition Passed From Mother to Daughter
The beerlike beverage called suwe or tella is brewed in Eritrea and Ethiopia, as well as in diasporic communities like Dallas and Fort Worth.
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CreditJerSean Golatt for The New York Times Melissa Clark’s Go-To Pizza Recipe for Busy Nights
This olive oil-enriched recipe is the fastest version you can make from scratch — and it’s one of the best.
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CreditKelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne. A Good Appetite‘Bromakase’ Is the New Steakhouse
The power protein rituals of man dining are taking over the once staid world of premium sushi.
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CreditJessica Attie for The New York Times How to Become a Vegetarian (or Simply Eat More Plants)
Your health and cooking questions, answered.
By Hetty Lui McKinnon and
CreditDavid Malosh for The New York Times. Food Stylist: Hadas Smirnoff. 
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Cooking for One Can Be Fun, Easy and Delicious. Here’s How.
Making food for just yourself can feel like a burden night after night, but there are ways to make it less of a chore.
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CreditLinda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich. Is a Taco a Sandwich? No. Yes. Well, It Depends on the Law.
An Indiana judge recently ruled that tacos are sandwiches, but that’s the wrong question.
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CreditRozette Rago for The New York Times Critic’s NotebookLearn to Make the Best Broccoli of Your Life (Really!)
In the latest installment of her YouTube series, the cookbook author and chef Sohla El-Waylly will teach you how to maximize this popular, but sometimes divisive vegetable.
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CreditDavid Malosh for The New York Times. Food Stylist: Cyd Raftus McDowell. A Top Chef Winner Finds a New Italian Perch
Harold Dieterle, the winner of the first season of “Top Chef,” is opening Il Totano in the West Village, Marsanne NYC serves Mediterranean food in a 150-seat space and more restaurant news.
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CreditJeenah Moon for The New York Times Off the MenuHot dogs, hot slaw and plenty of ranch
The point, on a long weekend that heralds the start of a new season, is to cook with the intention of delivering pleasure as much as sustenance.
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CreditChristopher Testani for The New York Times. Food Stylist: Simon Andrews. What to Cook
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The Only Ice Cream Recipe You’ll Ever Need
That’s it. That’s the recipe title. Happy summer.
By Mia Leimkuhler
My TenHarry Hamlin Got Into Gardening Because of ‘The Martian’
“If he can do it on Mars,” said the actor, now starring in the cooking show “In the Kitchen With Harry Hamlin,” “I can do it in my backyard.”
By Kathryn Shattuck
On the JobWatch a Day in the Life of a Candy Factory Worker
The Smarties plant in Union, N.J., churns out thousands of pounds of candy a day. Meet the woman who keeps everything running smoothly.
By Priya Krishna
NonfictionShe Was More Than the Woman Who Made Julia Child Famous
In “The Editor,” Sara B. Franklin argues that Judith Jones was a “publishing legend,” transcending industry sexism to champion cookbooks — and Anne Frank.
By Alexandra Jacobs
VowsFirst She Scored a Spot at Her Restaurant. Then She Won a Place in Her Heart.
The actress Maria Bello and the Michelin-starred chef Dominique Crenn said they owe their journey to the “three C’s”: cancer, Covid and, now, commitment.
By Sadiba Hasan
5 Stellar New Cookies in New York City
Becky Hughes will take a cookie over a pastry, every time. (Please don’t bully her.)
By Becky Hughes
There’s a Salad for That
Grilled halloumi and zucchini with salsa verde if you’re the cookout grill master, charred bok choy and cannellinis if you’re a salad-toting guest.
By Tanya Sichynsky
Very Delicious Vegetarian Eating
Hetty Lui McKinnon shares tips and recipes for eating more meatless meals, like cold noodle salad with spicy peanut sauce, and cumin mushroom and green beans stir fry.
By Mia Leimkuhler
36 Hours36 Hours in Traverse City, Mich.
A new creative energy is invigorating this laid-back northern Michigan city, loved for its cherry festival, unspoiled lake vistas and access to epic dunes.
By Stacey Nield Brugeman
Is New Haven the Pizza Capital of the U.S.? ‘They’re Outta Their Minds.’
A congresswoman from Connecticut declared New Haven the city with the “best pizza in the country” on the House floor. New York City would like a word.
By Remy Tumin
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