Food

For a time, he and James Beard had operated a cooking school on the premises, but now Mr. Surmain envisioned a restaurant that, he proclaimed bombastically, would be the best in the...

I married a man who doesn’t like chickpeas. This has been tricky to wrap my head around, given that, as a kid, I would eat canned chickpeas as a snack, drained and...

Good morning. I made kung pao tofu (above) for dinner last weekend, and you ought to follow me on this one. Ham El-Waylly’s recipe is an absolute stunner, even if you don’t...

Immigrant Food is in a fascinating place, both literally and figuratively.Just steps from the White House, which will soon be occupied by a new president with ardent ideas about immigration, the restaurant...

Billy Durney, founder of the popular Brooklyn restaurants Hometown Bar-B-Que and Red Hook Tavern, is one of New York’s more unlikely restaurateurs.In the 2000s, he was a regular at the city’s top...

Nathalie Dupree, a Southern cookbook author, television personality and culinary mentor whose personal life was sometimes as messy as her kitchen and whose keen interest in literature and politics gave birth to...

Whether you cherish your morning TikTok scroll or the mere mention of the video platform sends you shrieking into a sensory-deprivation pod, there is no denying that the app has fundamentally transformed...

Being the Restaurant Friend™ is a gift and a curse. Yes, I get to dine out to my heart’s content (pro), and I have the privilege of treating my friends and family...

“I wish you liked soup,” I texted a friend last week. A stinging cold front had moved in, and I could think of nothing else to make us for dinner that night....

To write this very newsletter, I clicked into Andy Baraghani’s new chicken and red lentil soup with lemony yogurt and scanned the ingredient list first, as I always do. Oil, onions, garlic,...