And whenever I have company over, the first instinct I have is to feed them, which is why I’m a bit fanatical about keeping my pantry well-stocked at all times. Recently, I spoke to Julia Turshen, the ...

Cornmeal, sorghum (both syrup and grain), pawpaws, pecans, buttermilk, sassafras, sweet potatoes: These became the engines that pushed all of that classic French technique to a purpose on my menus.

Spoilers lie ahead for Connections #514. Only read on if you want to know today's Connections answers. Alternatively, visit our how to play NYT Connections guide for tips on how t ...

Front yards transformed to tiny farms in Los Angeles provide vegetables to dozens of families and use a fraction of the water ...

Don't worry, we won't make you guess what the Wordle strike is all about. New York Times tech employees have gone on strike.

Ali Slagle’s baked Alfredo pasta with broccoli rabe and lemon isn’t exactly quick, but it does make for some quality time in ...

The worldwide chain is famed for precision-engineered xiao long bao, but the ones in New York are less than reliable.

At Crazy Pizza, the tableside theatrics start with the dough, new bistros arrive on the Upper East Side and more food news.

Ceviche, quinoa, sushi — the nation’s kaleidoscopic culinary traditions are earning popularity and prestige around the world.

I’ll certainly be reaching for Yasmin Fahr’s lemony chicken-feta meatball soup with spinach all winter long. The combination ...

First, whole sage leaves fry in melted butter for a pretty garnish that offers pleasurable crispy bits. The butter ends up browned, nutty and infused with the herb’s woodsy aroma, and helps other ...

David Malosh for The New York Times. Food Stylist: Simon Andrews. David Malosh for The New York Times. Food Stylist: Simon Andrews. David Malosh for The New York Times. Food Stylist: Simon Andrews.