Food

Good morning. Summer may not start until the 21st, but I’m cooking as if it were the high season already: grilled proteins and spicy sauces; slaws everywhere; steamed clams as often as...

There are dishes we cook, and then there are dishes we cook toward. These are the meals that follow us in memory — sometimes annoyingly, sometimes enticingly — after we’ve washed the...

This week, I’m tackling queries from three readers: a mom who wants to know where her daughter can eat on the cheap in the East Village and Alphabet City; someone looking for...

HeadlinerNine Orchard, Corner Bar and Lobby LoungeLike a number of grand downtown commercial structures, the 1912 Beaux-Arts building that housed the Jarmulowsky Bank in the Lower East Side has been repurposed into...

The real chicken mystery has nothing to do with whether the egg came first. Scientists would like to know when, where and how a bird of the jungle came together with human...

No nonsense protection is what this sturdy pitmaster apron delivers. It was designed by BlueCut with input from Daniel Castillo, whose Heritage Barbecue in San Juan Capistrano, Calif., draws crowds for his...

This clever new gadget from the MoMA Design Store provides a well-made espresso at a moment’s notice. Hot water and coffee grounds are enclosed in separate compartments in its compact housing; they...

Long considered the meat maestro when it comes to grilling, the Argentine chef and restaurateur Francis Mallmann has turned his attention to plants. His latest, vibrantly-illustrated tome, written from his outpost in...

This month, bakeries across the city are paying homage to Hot Bread Kitchen, a career training program and incubator that has supported immigrant women and people of color starting their own businesses...

African Americans crave locally harvested, coast-to-coast, U.S.D.A. Prime liberty, in all its bitter sweetness.On June 19, 1865, more than two years after President Abraham Lincoln signed the Emancipation Proclamation, Maj. Gen. Gordon...