Skip to contentSkip to site index

Advertisement

SKIP ADVERTISEMENT

Food

Highlights

    2. The Pour

      The Budget Side of Burgundy

      While $50 a bottle is nobody’s idea of cheap, in the context of Burgundy, it can be a good deal. Here are 12 bottles for $50 and under.

      By Eric Asimov

      CreditTony Cenicola/The New York Times

  1. Big Money Is Betting on Bagels

    High-quality bagels were once the sole domain of a few major cities. Investors believe they can take the breakfast staple nationwide.

    By Julia Moskin

    According to one investor, “if you can build credibility with a bagel in New York, it’s likely to sell in La Jolla, in Tampa, in Charlotte.”
    CreditAndrew Bui for The New York Times. Food Stylist: Barrett Washburne.

  2. The $40 Half Chicken That Ruffled Brooklyn

    A New York City councilman’s Instagram post is just the latest entry in a fierce debate about the price of dining out.

    By Luke Fortney

    It’s half a rotisserie chicken. What could it cost?
    CreditCole Saladino for The New York Times

  3. The Podcaster Recho Omondi Has No Hang-Ups About Dining Alone

    The designer and host of “The Cutting Room Floor” fashion podcast answers the Where to Eat questionnaire.

    By Nikita Richardson

    CreditJamie McCarthy/Getty Images
    Where to Eat

  4. My Mother Taught Me to Cook Like a Somali. I Want to Teach the World.

    The cookbook author and chef Ifrah F. Ahmed turned her mom’s mission — preserving a culinary tradition — into her own.

    By Ifrah F. Ahmed

    Spongy pieces of canjeero, which is one of the most recognizable foods in Somali cuisine.
    CreditJulia Gartland for The New York Times. Food Stylist: Spencer Richards.

  5. Can Food Actually Be Medicine? These Doctors Say Yes

    Prescribing produce, crafting meals: More medical schools are teaching students how to cook and use food as a tool for treating patients.

    By Kim Severson

    Eliza Leone, a dietitian, teaches culinary medicine to a mix of medical, dental and dietetics students from Tufts University.
    CreditTony Luong for The New York Times

  1. Is There a Perfect Way to Cook Eggs?

    The chef Yotam Ottolenghi has some thoughts.

    By Yotam Ottolenghi

    Halved jammy eggs serve as the basis for this dish, which is part salad, part snack plate.
    CreditDavid Malosh for The New York Times. Food Stylist: Simon Andrews.

  2. Food Influencing Gets a Feel-Good Refresh

    Audiences and restaurant owners have soured on predictable voice overs and pay-for-play reviews.

    By Jacqueline Schneider

    In just two years, Ertan Bek, a cabdriver, has built a community of two million followers across Instagram and TikTok with an approachable style of food influencing.
    CreditHiroko Masuike/The New York Times

  3. For People With Autism, Can Restaurant Kitchens Be a Haven?

    Culinary jobs have the potential to be a perfect fit, and a new effort is afoot to help autistic workers land them.

    By Pete Wells

    Joseph Valentino, left, a cook at Point Seven in Manhattan, and Franklin Becker, the restaurant’s owner. Mr. Valentino, who has autism, helped inspire a new program to place people on the autism spectrum in fine-dining jobs.
    CreditJames Estrin/The New York Times

  4. Marcel Brings Luxurious Continental Dining to Sotheby’s

    The Cote and Coqodaq team plan for three restaurants on three levels in Midtown, and Ferdinando’s Focacceria gains a second life from the Cafe Spaghetti owner.

    By Florence Fabricant

    CreditEmon Hassan for The New York Times
    Off the Menu

  5. Where to Grab a Quick Snack on the Way to the Gym and More Reader Questions

    Becky Hughes answers three of our readers’ hyperspecific questions.

    By Becky Hughes

    Roasted sweet potatoes, a popular Korean street food, are an ideal walking snack for the post-work, pre-gym period.
    CreditHeather Willensky for The New York Times
    Where to Eat: New York City

Advertisement

SKIP ADVERTISEMENT

  1. A Big Beautiful Chopped Salad

    All the hits are here: salty bacon, creamy avocado, funky blue cheese, sweet tomato, crisp romaine.

    By Mia Leimkuhler

  4. A Snappy Tofu Dinner

    Yewande Komolafe’s crispy tofu with cashews and blistered snap peas is quick to make and a textural delight to eat.

    By Mia Leimkuhler

  5. TimesVideo

    One-Pot White Wine Pasta

    While this pasta is reminiscent of scampi, piccata and vongole, it delivers something more — a hard-to-pin-down complexity that comes from cooking the pasta not in water but in wine.

  6. TimesVideo

    Spaghetti all’Assassina

    This spicy one-pot pasta dish is common on menus in Bari, Italy, but can easily be prepared at home.

  7. TimesVideo

    Coconut-Miso Salmon Curry

    This light, delicate weeknight curry comes together in less than 30 minutes and is defined by its deep miso flavor.

  8. TimesVideo

    Loaded Sweet Potatoes With Kimchi and Bacon

    For effort-to-flavor ratio, you can’t really beat a jar of kimchi and a pack of bacon. This five-ingredient dinner is a riot of deliciousness: Sweet potatoes roasted in bacon fat provide a sturdy base for bacon-enriched kimchi and pillowy mozzarella.

  10. TimesVideo

    Carrot Maqluba

    Maqluba is a traditional Palestinian dish made of rice, meat and fried vegetables, most often eggplants (in summer) or cauliflower (in winter), although some like to combine both, and add carrots as well.

Page 1 of 10

Advertisement

SKIP ADVERTISEMENT

Advertisement

SKIP ADVERTISEMENT