With horseradish-Cheddar tuna melts and vegan tantanmen for the coming week.
https://www.nytimes.com/2024/05/05/dining/sweet-tea-brined-roast-chicken-for-sunday-supper.html
The whimsical housewares and artisanal tools that T Magazine’s editors and contributors are eyeing for our maternal figures.
https://www.nytimes.com/2024/05/02/t-magazine/mothers-day-gift-guide.html
Spring is a time for superb snacking and cheerful meals.
The many nonalcoholic beverages on the market have attracted a new kind of customer: the (way) under-21 set.
https://www.nytimes.com/2024/05/04/style/nonalcoholic-drinks-kids-mocktail.html
Sara Kramer and Sarah Hymanson — the chef-owners of the restaurant Kismet — hosted a Mediterranean and Middle Eastern-inspired feast to celebrate their first cookbook.
https://www.nytimes.com/2024/05/02/t-magazine/kismet-los-angeles-garden-party.html
Think vegan lobster rolls and the Swizz Beats and Alicia Keys collection at Brooklyn Museum.
https://www.nytimes.com/2024/05/02/dining/three-choices-for-world-class-art-and-a-nosh.html
Don’t stint on the anchovies.
https://www.nytimes.com/2024/05/03/dining/punchy-potent-tuna-puttanesca.html
At Boston University, scholars, students and writers gathered to share thoughts on the role of gender and sexuality in the food space. Snacks were plentiful.
https://www.nytimes.com/2024/05/02/dining/queer-food-conference.html
Coffee shops, restaurants, retailers and bars are capitalizing on demand for the herby, purple flower with lattes, cocktails and chocolates.
https://www.nytimes.com/2024/05/03/dining/lavender-spice-springtime.html
In his directorial debut, Jerry Seinfeld tackles the history of the fruit-filled pastries … kind of. Here’s the real origin story, along with a bonus quiz.
https://www.nytimes.com/2024/05/03/movies/unfrosted-pop-tarts-movie-history.html
Sammy’s Roumanian Steakhouse returns after an extended Covid closure, Mission Chinese pops up at Cha Kee and more restaurant news.
https://www.nytimes.com/2024/04/30/dining/nyc-restaurant-news.html
It’s steakhouse night in America — hold the steak.
https://www.nytimes.com/2024/05/02/dining/welcome-to-the-mushroomhouse.html
Salami, red onions and pepperoncini are caramelized in a hot oven and tossed in an oregano-garlic vinaigrette in this sheet-pan Italian sub dinner.
https://www.nytimes.com/2024/05/02/dining/sheet-pan-your-sandwich.html
The outbreak linked to shelled organic walnuts distributed by Gibson Farms has sickened 12 people and hospitalized seven in California and Washington State, federal officials said.
https://www.nytimes.com/2024/05/01/business/walnuts-recall-ecoli-whole-foods.html
A welcome addition to the Greek Orthodox table at Easter, striftopites get their extra-satisfying bite from a high phyllo-to-filling ratio.
https://www.nytimes.com/2024/05/02/dining/greek-orthodox-easter-striftopites.html
Often amenable in flavor with a texture like pork, the fruit has become a recent favorite among vegetarians.
https://www.nytimes.com/2024/04/30/magazine/jackfruit-taco-recipe.html
The chef voiced “regret, sorrow and anger” at a Washington memorial for the workers slain while delivering food for his World Central Kitchen.
https://www.nytimes.com/2024/04/25/dining/jose-andres-wck-workers-gaza.html
A pepper-crusted flank steak and French potato salad anchor this summery menu from David Tanis.
https://www.nytimes.com/2024/05/01/dining/easy-picnic-recipes.html
Kay Chun’s recipe cleverly shallow-fries the cutlets so they emerge golden and crispy, ready for rice, tonkatsu sauce and a shaggy mound of shredded cabbage.
https://www.nytimes.com/2024/05/01/dining/chicken-katsu-weeknight-rescue.html
And just in time for a new city ordinance regulating pollution emitted by wood- and coal-fired ovens.
https://www.nytimes.com/2024/04/30/dining/new-york-pizza-electric-ovens.html
A food editor documents the high, the low and the mid from a week’s worth of influencer restaurant suggestions.
https://www.nytimes.com/2024/04/30/dining/tiktok-fyp-restaurant-recommendations.html
The company had expanded quickly to keep ahead of rivals, but like other pandemic darlings, its business lost steam after lockdowns were eased.
https://www.nytimes.com/2024/04/30/business/getir-grocery-delivery-europe-us.html
Dessert lovers from Chile to Pakistan to Fiji claim it as a national treat. How did it get there from the woods of Germany?
https://www.nytimes.com/2024/04/29/dining/black-forest-cake.html
The food scene in and around the nation’s capital is vibrant these days, with Italian, Ethiopian, Salvadoran and more. Comments are open.
Make Eric Kim’s beautifully simple salmon for a classic Japanese breakfast spread or a quick, scrappy dinner.
https://www.nytimes.com/2024/04/30/dining/less-is-more-miso-roasted-salmon.html
Made with mild white-fleshed fish, bacon and mushrooms, Melissa Clark’s new dish is fast, flavorful and good for the fishy-fish averse.
https://www.nytimes.com/2024/04/29/dining/a-quick-fish-recipe-that-covers-all-the-bases.html
You don’t just have to roast those stalks. These three easy techniques can bring out the delicious best from the spring favorite.
https://www.nytimes.com/2024/04/26/dining/best-ways-to-cook-asparagus.html
Queso fundido is a gooey thrill, with a back story rooted in the Mexican Revolution.
https://www.nytimes.com/2024/04/25/dining/queso-fundido.html
Paying close attention to timing can help you avoid watery eggs. Kenji López-Alt explains why.
https://www.nytimes.com/2024/04/24/dining/best-way-to-salt-scrambled-eggs.html