Food

It seems I’ve been neglecting grapefruits lately, what with all those eye-catching blood oranges, kumquats and bergamots hanging about. Then in walks Ali Slagle with her stunning new recipe for miso-butter chicken...

Good morning. Five years ago I was a week into lockdown, terrified of the pandemic raging outside my door. I’d laid in supplies to keep my family fed for a month, acquired...

“Lazy people, this cake is for you.”So goes Melissa Clark’s clarion call to her lazy daisy cake, also known as Danish dream cake (drømmekage). The “dream” part, I’d guess, is the tender...

Good morning. The ospreys are returning to their winter-ravaged nests near my home waters this week, after long passage from South America, a sure sign of spring. The striped bass will show...

Supported bySKIP ADVERTISEMENTCulinary ArtsOnce considered “poor man cookies,” these Dutch sweets have found a global audience of loyal fans.Listen to this article · 0:24 min Learn moreShare full article00Text and Illustrations by...

Being entertained while eating something exciting is almost an embarrassment of riches, almost too much. Almost.Like anyone with two ears and a heart, I appreciate live music soundtracking an otherwise standard meal...

Andy Baraghani doesn’t miss. I know this is a very “duh” statement, but it feels worth reiterating given his string of recent recipes that have already racked up five stars: chicken and...

Ali Slagle’s one-pot tortellini with prosciutto and peas is a cheerful nod to the new season (and perfect for these still-chilly nights).

This article contains key details from previous episodes of “Severance.” It does not include any spoilers for the Season 2 finale.It wasn’t your imagination: Something was off about the food from the...

Emmett Burke has noticed something unusual in his Manhattan restaurants. Half-eaten pizzas dot tables and bar space, left behind by those who ordered them. At Emmett’s and Emmett’s on Grove, Mr. Burke’s...