Food
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A Bright, Bold Citrus Salad Is Just the Start of This Dinner Party Menu
An Italian-style baked rice casserole and a gorgeous (and simple) almond cake round out this elegant dinner from David Tanis.
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Restaurant Review: Masalawala & Sons, Where the Food Is Bengali and the Mustard Oil Flows
In Park Slope, the team behind several bold Indian restaurants dives deep into homespun village cooking, with electrifying results.
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Foul Witch, From the Roberta’s Team, Opens in the East Village
An omakase spot that dives into Japanese history, a reopening for Noz Market, and more restaurant news.
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Fine Dining and the Ethics of Noma’s Meticulously Crafted Fruit Beetle
Since I read this month that Noma would pivot from a full-time restaurant to a kind of food laboratory and…
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Soup’s On
For much of my life, I thought of soup as a big pot of anything. I’d watch my mother make…
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It Wouldn’t Be a Kitchen Without These Tools
Four experts share the utensils and gadgets they can’t cook without.
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Limonzero Balances Sweet and Bitter Without Alcohol
Try the booze-free take on Limoncello, attend a virtual talk on Indigenous food sovereignty, and more.
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The Corporate Cafeteria Is Broken. So How to Feed Workers?
The corporate cafeteria can be an especially lonely place these days. “You used to walk in at 12 o’clock on…
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The Many Lessons of Kouign-Amann
I made this Breton-style cake at least half a dozen times to perfect it. Here’s what it taught me about…
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12 Easy Pastas That Are Ready in 30 Minutes (Really!)
Start an episode of “Abbott Elementary” while you cook, and dinner will be on the table by the time the…