City Kitchen
Danny Ghitis for The New York Times

A flounder fillet with herb blossom butter.

Snip off the flowering tops of herbs to make a colorful compound butter for fish, chicken, vegetables or toast.

The Pour

Weighing aging wine versus terroir in a region of vast potential, where quality cannot be taken for granted.

Critic's Notebook

A chef aims for “the meal of the decade.” The Times’s restaurant critic, however, won’t be there.

You get great smoky flavor from cooking over or beside coals or wood. But on a Wednesday night there is little easier than lighting a gas grill.

For many, the island snack is a taste of home. For others, it’s a new favorite.


The beans and pork of northern Mexico, by way of San Francisco.

The answer is complicated. Why not explore it with recipes for grilled flounder and soy-basted chicken thighs?

The Chef

The San Francisco chef believes in the powerful connection of eating from the same pot, no plates required.

Restaurant Review

The chef Jared Sippel’s restaurant is both French and Italian, formal and casual.

Off the Menu

A rooftop bar from Dale Talde, Empellón Cocina closes, and other restaurant news.

City Kitchen

This fresh cheese needs no adornment, just good bread, or perhaps a drizzle of olive oil and few arugula leaves, but a seasonal vegetable topping makes it more festive.


The city’s cocktail dens offer intriguing interiors — a chic retreat, a 19th-century villa — and menus that combine classics and recent inventions.

A Good Appetite

A filling of the berries and pistachios makes a showstopping spring dessert.

Sweet or dry and infused with herbs, spices and botanicals, this often misunderstood fortified wine whets the appetite.

Hungry City

This East Village restaurant changes personality at night, moving away from Western-leaning comfort foods toward more Japanese snacks.

Customers at this Brooklyn restaurant can take home a plant from the restaurant’s garden.

Ellen Brown’s “Bloody Mary Book” details the history of this classic cocktail and includes inventive recipes.

Mads Refslund, a Danish chef, and Tama Matsuoka Wong, a professional forager, will share their tips for making the most of ingredients.

This plastic invention takes some of the pain out of peeling hard-cooked eggs.

The pastry chef Marc Aumont’s latest confection combines a cream cheese sorbet with crisp macaron cookies.

The owners of Lois are now selling their crisps, crackers and candied nuts.

Restaurants and News
Cole Wilson for The New York Times

Mexican cuisine has made the leap to the global stage of fine dining, with chefs in Mexico and beyond producing creative, world-class food.


Deciphering the rise of a lifestyle guru who sells self-absorption as the ultimate luxury product.

Mrs. Hunter’s book, her first of 38, was heralded as the nation’s first healthful natural foods cookbook.

Restaurant Review

A Greenwich Village sibling of the Brooklyn restaurant Pig Beach impresses with seafood, sandwiches and, running through it all, smoke.

The writer and cookbook author Julia Turshen looks back on decades of delectable imagery in the new book "Feast for the Eyes."

Michael Ruhlman, the author of “Grocery,” leads a skeptical stroll through a North Jersey store to show why big changes may be needed in the business.

Hungry City

Sri Lankan restaurants are rare in New York. This one serves pizza, but the real draws are traditional specialties like the pancakes known as hoppers.

Off the Menu

Manhattan chefs head for the Hamptons, Jean-Georges Vongerichten at the Public Hotel, and other restaurant news.

More notable chefs and restaurateurs than ever are heading to the area, among them Galen Zamarra of Mas (Farmhouse) in Manhattan, Frank DeCarlo of Peasant, and Philippe Delgrange of Le Bilboquet.

Young people did not react kindly to an Australian businessman’s advice to cut discretionary spending so they could afford homes.

Few cities are showing as much change as this one, with chefs seeking out cheaper neighborhoods and forging new blends of immigrant cuisines.

John T. Edge has made a huge mark as director of the Southern Foodways Alliance, and also spurred criticism for his take on culinary history.

Restaurant Review

At his restaurant in NoMad, the chef builds excitement out of banchan, the little plates that usually come free.

Driven by his grandmother’s teachings, Mr. Chung opened San Francisco restaurants that focused on the garlic, spice and ginger of Hunanese cooking.

Berlin Journal

Young Jews have been emigrating to Berlin by the thousands, and their traditional foods, reimagined or not, are a hit on the flourishing foodie scene.

Gentl and Hyers for The New York Times

Hot and milky: chowder-soaked toast.

When you run your restaurant with your wife, it can be tricky to tell where one voice starts and the other leaves off.

The surreally wholesome dessert enthralled Dale Cooper and devotees of the cult TV series. Now, as the show returns, we go looking for the recipe.

Cooking Guide

How to Make Salad

With a little planning, the salad bowl can be the brightest spot of your meal.

City Kitchen

Watercress has a bright, peppery bite, and many excellent uses.

A Good Appetite

Sugar snap peas and crab get introduced in this fast and vernal weeknight dinner.

When it comes to rolling out thin pastry dough, we’re all on training wheels, compared with those who have plenty of practice.

A Good Appetite

Adding freekeh, soy sauce and sheep’s milk cheese to an asparagus salad may not be intuitive, but it is delicious.

City Kitchen

Swap out the garlic and try something new with lamb chops, served with a sauce of anchovies, capers and olives.

The Pour
Harry Campbell

The wine industry makes junk wine because it sells like junk food. Good wines can be cheap or expensive, but they need not be processed.

After months of restoration, the former office of a railroad magnate is reopening with three bars, reservations and a more relaxed feel.

Trying to improve the image of a much-derided drink, its makers are planning a reboot, with the spirit many people think it already contains.


Billed as an upscale game room, the Fishbowl draws 20-somethings to a no-attitude bar under the Dream Midtown hotel.

Wine School

Conventional wisdom about this sparkling red may pose an obstacle, but drinking the wine will revise many opinions.

Fighting food waste, a British team enlists a Bronx brewery, and plans to sell the beer in stores, restaurants and bars.

Wine School

The sweetness and the German on the label may present obstacles, but these wines are too thrilling and versatile to ignore.

NYTFood on Instagram

Follow us to find all the food that’s fit to cook, snap and eat.

How-To Videos

A library of more than 50 videos demonstrating simple skills that home cooks should master.

Find your favorite recipes on our Pinterest boards.

Recent Reviews

Culinary Travel

From the toughest reservation in town to the return of the ride-hailing app, here are six things that Hamptonites will be buzzing about.


At Restaurant Brace the produce and techniques of New Nordic cooking are applied to traditional Italian dishes and vice versa.


The restaurant comes from the creators of fancy-and-playful Alinea, but wants to embrace an even funkier vibe.

Choice Tables

An international palate can be satisfied in this Midwestern town.


The Lot Radio in the Williamsburg section began as an internet radio station and coffee shop.

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