How Did Black Forest Cake Become the World’s Favorite Dessert?
Dessert lovers from Chile to Pakistan to Fiji claim it as a national treat. How did it get there from the woods of Germany?
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Food
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CreditAlfonso Duran for The New York Times - Where to Eat
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
CreditScott Suchman - A Good Appetite
The Best Ways to Cook Asparagus
You don’t just have to roast those stalks. These three easy techniques can bring out the delicious best from the spring favorite.
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CreditChristopher Testani for The New York Times. Food Stylist: Simon Andrews. 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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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. 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. Ask Kenji6 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 Why 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 PourNo, 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 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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Getir, a Rapid Grocery-Delivery Service, Exits the U.S. and Europe
The company had expanded quickly to keep ahead of rivals, but like other pandemic darlings, its business lost steam after lockdowns were eased.
By Eshe Nelson
Off the MenuEnrique Olvera Heads to Brooklyn With Esse Taco
Sammy’s Roumanian Steakhouse returns after an extended Covid closure, Mission Chinese pops up at Cha Kee and more restaurant news.
By Florence Fabricant
A Quick Fish Recipe That Covers All the Bases
Made with mild white-fleshed fish, bacon and mushrooms, Melissa Clark’s new dish is fast, flavorful and good for the fishy-fish averse.
By Mia Leimkuhler
A Taste of Now
Go big on asparagus while it’s in season: Slather it with miso-chile sauce, toss it in a creamy pasta with peas and mint or pair seared stalks with cashews and coconut.
By Sam Sifton
Your New Chocolate Chip Cookie Recipe
Leave it to Rick Martínez to take everyone’s favorite cookie and make it even better with butterscotch-y, brown-buttery piloncillo.
By Mia Leimkuhler
Sesame Noodles, Buttered Biscuits, Charred Cabbage, Huevos Rancheros
The weekend is here. Let’s eat.
By Sam Sifton
When U.S. Diplomats Visit China, Meal Choices Are About More Than Taste Buds
Visits to China by American officials like Secretary of State Antony J. Blinken can bring fame to local restaurants, as well as scrutiny to the dignitaries.
By Yan Zhuang
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
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