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Food

Food

Highlights

    1. PhotoBell peppers and jammy cherry tomatoes round out this simple roast chicken supper.
      CreditChristopher Testani for The New York Times. Food Stylist: Eugene Jho.

      A Good Appetite

      These Ingredients Deserve Your Attention

      This sheet-pan chicken dinner stars two ingredients, paprika and parsley, you may be taking for granted.

    2. PhotoBERJAYA
      CreditAndrew Scrivani for The New York Times. Food Stylist: Iah Pinkney.

      In the Mood for Turkish Food

      A recent trip to Turkey inspired David Tanis’s latest dinner party menu.

  1. PhotoAn array of dishes at Bad Saint, a tiny Filipino restaurant with a big reputation.
    CreditJennifer Chase for The New York Times

    10 Reasons Washington Is a Great Restaurant City

    The capital’s dining scene has gotten a bad rap as stodgy, status-driven and lacking a strong identity. These restaurants prove otherwise.

  5. Critic’s Notebook

    PhotoEvery night in the Westlake neighborhood in Los Angeles, vendors gather at a market to serve Guatemalan food.
    CreditRozette Rago for The New York Times

    The Nightly Feasts of Little Guatemala, Los Angeles

    Catering to the largest Guatemalan community outside of the country, a market serves regional specialties and turns frying into an art.

  1. Eat

    PhotoBERJAYA
    CreditSarah Anne Ward for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Amy Elise Wilson.

    The Chocolate Cake That Saved My Vacation

    This simple and bold cake brought me back to my senses after I was robbed in Lisbon. It’s proof that chocolate has the power to heal.

  2. PhotoBERJAYA
    CreditDavid Malosh for The New York Times. Food Stylist: Barrett Washburne.

    The Secret Ingredient That Improves Meat Every Time

    You may love it. You may hate it. But a smear of mayonnaise before cooking makes beef, pork, chicken and fish better as if by magic. J. Kenji López-Alt explains.

  4. Wine School

    PhotoBERJAYA
    CreditSonny Figueroa/The New York Times

    Argentine Malbecs, With an Eye Toward Terroir

    This category of wine has become the generic red of bars and restaurants. But what can it be when made with careful, conscientious intent?

  1. What Could Come Between These Two Allies? A $100 Jar of Honey

    New Zealand producers, in the face of protests by their Australian counterparts, want to trademark manuka honey, a costly nectar beloved by celebrities.

    By Jamie Tarabay

  2. Things Editors Like

    T Suggests: A New Los Angeles Restaurant, Supremely Soft Cashmere and More

    A roundup of things our editors — and a few contributors — are excited about in a given week.

  3. The World’s Best Cheese? It’s Blue and Comes From Oregon

    Rogue Creamery, which took the top prize at the World Cheese Awards with its Rogue River Blue produced in Oregon, has seen sales and interest jump.

    By Laura M. Holson

  4. Chicken, Chickpeas, Lemon, Yes

    Yewande Komolafe’s braised chicken with rosemary and salted lemon is full of things you’ll want to eat.

    By Emily Weinstein

  5. What to Cook This Weekend

    Bake your apples, prep for Thanksgiving, or make Dorie Greenspan’s latest recipe for Lisbon chocolate cake.

    By Sam Sifton

  6. ‘After His Death, I Didn’t Cook Anymore’: Widows on the Pain of Dining Alone

    Readers share poignant stories of the pain and comfort that food can bring after a loved one dies.

    By Aidan Gardiner

  7. like a boss

    The Work Diary of the Genius of Jam, Sqirl’s Jessica Koslow

    The owner of one of Los Angeles’s best-loved restaurants hits the road in search of an elusive apple.

    By Sheila Marikar

  8. The Pour

    In Napa Valley, Winemakers Fight Climate Change on All Fronts

    Wine producers are grappling with a maelstrom caused by a warming planet: heat waves, droughts, cold snaps, wildfires and more.

    By Eric Asimov

  9. scratch

    What Does It Take to Stand Out at a New Orleans Seafood Market? (Hint: Worms)

    An illustrated look at how fishmongers diversify. It’s a tough business — especially when the competition includes your own sisters.

    By Julia Rothman and Shaina Feinberg

  10. A Celebration of Rice

    The chef JJ Johnson feels that rice is often disrespected in the United States. FieldTrip, then, is a course correction.