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Food

Highlights

    1. The Most Delicious Way to Make Wild Salmon

      Leaner than farmed fish and far more flavorful, wild salmon is in season now. Here’s how to cook and savor it.

       By Ali Slagle

      Quickly brining the salmon before cooking keeps it from drying out.
      Quickly brining the salmon before cooking keeps it from drying out.
      CreditChristopher Testani for The New York Times. Food Stylist: Simon Andrews.

    3. 100 Easy Summer Recipes for Right Now

      Breezy and adaptable, most of these dishes can be on the table in 30 minutes or less.

       By Margaux Laskey

      Lidey Heuck’s seared scallops with jammy cherry tomatoes.
      Lidey Heuck’s seared scallops with jammy cherry tomatoes.
      CreditLinda Xiao for The New York Times. Food Stylist: Monica Pierini.

  1. 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.

     By Julia Moskin

    CreditClay Williams for The New York Times

  2. 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.

     By Meghan McCarron

    For restaurateurs like Michael and Kwini Reed, service charges have helped make ends meet for their restaurants, but a new California law would allow diners to sue them for such charges.
    CreditMichelle Groskopf for The New York Times

  3. 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.

     By Ella Quittner

    CreditShawn Michael Jones for The New York Times

  4. 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.

     By Florence Fabricant

    Rosé is one of the nonalcoholic wines produced by Wine Estate Carl Jung.
    CreditVia Carl Jung

  5. 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.

     By Charlie Scudder

    CreditJerSean Golatt for The New York Times

  1. 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.

     By Melissa Clark

    CreditKelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.
    A Good Appetite

  2. ‘Bromakase’ Is the New Steakhouse

    The power protein rituals of man dining are taking over the once staid world of premium sushi.

     By Brett Anderson

    New American sushi omakases are more theatrical than traditional Japanese omakases. Chefs often use blowtorches, as they do at Sushi Bar ATX in Austin, Texas.
    CreditJessica Attie for The New York Times

  3. How to Become a Vegetarian (or Simply Eat More Plants)

    Your health and cooking questions, answered.

     By Hetty Lui McKinnon and Alice Callahan

    Melissa Clark’s sweet chile grain bowl with tofu pairs protein with grains and vegetables in an easy weeknight meal.
    CreditDavid Malosh for The New York Times. Food Stylist: Hadas Smirnoff.

  4. Forgione Brings Its Rustic Charm to the Former Danube Space

    Little Banchan Shop opens on Pier 57, Asia Shabazz is the new executive chef at Contento and more restaurant news.

     By Florence Fabricant

    CreditJeenah Moon for The New York Times
    Off the Menu

  5. This Is the Pizza I Make at Home

    It splits the difference between pizza and focaccia, with an airy, olive-oil-enriched dough that can be adorned with whatever toppings you love (anchovies, of course!).

     By Melissa Clark

    CreditKelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.
    What to Cook

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  1. Get Your Sauce Library Card

    Build a sauce library — rich peanut sauce, herby cilantro-mint chutney, lemon-caper dressing — and return to it all week for salads, grain bowls and other easy dinners.

    By Tanya Sichynsky

     
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  3. 36 Hours

    36 Hours in Porto, Portugal

    Fall in love with the churches, seafood-heavy cuisine and UNESCO-listed streets of Portugal’s second-largest city.

    By Seth Sherwood

     
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  9. Say Hello to Our Summer 100

    The 100 recipes (shrimp scampi with tomatoes and corn, watermelon chaat, perfect peach cobbler) to cook on repeat all summer.

    By Emily Weinstein

     
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