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Food

Highlights

    1. The Secrets to the Best Grilled Chicken

      A chef offers expert advice on yielding perfectly succulent breasts and thighs (bone-in or boneless) every time.

       By Clare de Boer

      Everyone has grill intuition. Here’s how to make yours even better.
      Everyone has grill intuition. Here’s how to make yours even better.
      CreditKate Sears for The New York Times. Food Stylist: Chris Lanier.

    2. What Your Grocery Cart Says About You

      We combed through a month’s worth of receipts from more than two dozen people across the U.S. to better understand our relationship to the food we buy.

       By Priya Krishna, Tanya Sichynsky and Aliza Aufrichtig

      CreditRebecca Gratz for The New York Times
    3. A Good Appetite

      This Is the Best Easy Use for Canned Tuna

      Adding zucchini, tuna and loads of fresh herbs makes this dish light, bright and weeknight easy.

       By Melissa Clark

      CreditRachel Vanni for The New York Times. Food Stylist: Barrett Washburne.

  1. A Vast Mexican Market Has Become a Whole New Scene in Orange County

    Northgate González Market, one of the largest Mexican supermarket chains in the country, imagines the future of food as a family-friendly mercado.

     By Tejal Rao

    El Moro’s first location outside Mexico serves long, thin churros at a stall inside the mercado.
    CreditMichelle Groskopf for The New York Times
    critic’s notebook

  2. What’s Better Than S’mores? A Giant S’mores Tart

    No campfire? No problem. This tart and a second, simple recipe from Melissa Clark’s YouTube series, “Shortcut vs. Showstopper” can easily be made in the oven.

     By Melissa Clark

    CreditJohnny Miller for The New York Times. Food Stylist: Samantha Seneviratne.
    A Good Appetite

  3. How an Eleven Madison Park Hospitality Guru Brought Realism to ‘The Bear’

    Will Guidara, who has a co-producing and writing credit on Season 3, talks about the power of surprise and the calling of restaurant work.

     By Kim Severson

    The chef Daniel Humm, left, and Will Guidara, the former general manager, at Eleven Madison Park, the restaurant they once owned together.
    CreditSasha Maslov for The New York Times

  4. The Ingredient That Brightens Every Dish It’s In

    A staple of Moroccan cooking, preserved lemon adds zest and depth to earthy dishes like potato salad and lentil soup.

     By Samantha Seneviratne

    This potato salad gets its zing from chopped preserved lemon.
    CreditJohnny Miller for The New York Times. Food Stylist: Samantha Seneviratne.

  5. Want a Cake to Impress? Make This Vietnamese Classic.

    Showstopping bánh bò nướng, tinted jade from aromatic pandan paste, is both comfort and delight to whoever encounters it.

     By Genevieve Ko

    Using a Bundt pan, as Hannah Pham does for this recipe, creates more of a caramelized exterior to contrast against the airy inside.
    CreditRachel Vanni for The New York Times. Food Stylist: Barrett Washburne.

  1. 15 of Our Readers’ Favorite Pizza Places Around the World

    Exemplary pies can be found in Kathmandu, Rio de Janeiro, Kyoto and across the United States.

     By Eleanore Park

    Mamma Jamma in Rio de Janeiro.
    CreditBruna Prado/Getty Images

  2. How Would the Restaurant in ‘The Bear’ Work in Real Life?

    The show is praised for its gritty realism, and some of the details are spot-on. Others, not so much, according to food insiders.

     By Ella Quittner

    The personalities, the budget headaches — even the bowls — on “The Bear” strike restaurant industry professionals as highly realistic.
    CreditFX

  3. The Century-Long Saga of the Caesar Salad

    The world-famous salad is the pride of Tijuana, Mexico. But 100 years later, no one can agree on who created it.

     By Pati Jinich

    CreditChristopher Testani for The New York Times. Food Stylist: Simon Andrews.

  4. A New Terrace Cafe for the Boathouse in Prospect Park

    Purslane Cafe, from the group behind Rucola and more, serves sandwiches and drinks; Parcelle adds a new location; and more restaurant news.

     By Florence Fabricant

    CreditEmon Hassan for The New York Times
    Off the Menu

  5. Korean Corn Cheese, Yes Please

    Hot weather calls for this sweet-savory banchan and an ice-cold beer.

     By Mia Leimkuhler

    Darun Kwak’s Korean corn cheese.
    CreditRyan Liebe for The New York Times. Food Stylist: Barrett Washburne.
    What to Cook

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  8. It’s Shrimp Weather

    Toss them on the grill, fry them for salt and pepper shrimp rolls, chop them into burgers or poach them for spring rolls.

    By Sam Sifton

     
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