Frog Club Ends Life as It Began: Strangely
The lurid collapse of its chef’s previous project fueled a fascination that made the New York restaurant impossible to get into. Or so it seemed for a while.
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A Palestinian Winemaker Carries On
In the West Bank, Sari Khoury is trying to resurrect ancient traditions with grapes that reflect “the prehistory of modern winemaking.”
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CreditAfif Amireh for The New York Times In ‘Our Town,’ the Characters Are Fictional. The Bacon Is Real.
Backstage at the Broadway play, they’re frying up the aroma of breakfast — part of a long tradition of adding scents to plays and movies.
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Sticky Toffee Pudding Is the Best Low-Stress Holiday Dessert
Time is precious. Let this treat do some of the work.
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CreditLinda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Eleni Pappas.
New York’s 14 Best New Restaurants of 2024
Our three critics name the places, from classic French dining to a buzzing shawarma stall, that dazzled them the most this year.
By Pete WellsMelissa Clark and
CreditJanice Chung for The New York Times Hungry for the Best? Here Are Our Top New York Dishes of 2024.
A messy patty melt, an exemplary chocolate cake and two dozen other delights worth savoring.
By Priya KrishnaMelissa Clark and
CreditGary He Encyclopedic approaches to plant-based cooking and to cookies, a TikToker’s debut and more, as tested by New York Times Cooking and the Food desk.
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Credit One of Japan’s Great Sushi Masters Is Working, Quietly, in Manhattan
To little fanfare, Keiji Nakazawa is sweating the details of the exacting Edomae tradition at Sushi Sho in Midtown.
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CreditRyan Liebe for The New York Times. Food Stylist: Maggie Ruggiero.
3 Quick and Easy Recipes for the Best-Ever Holiday Spread
Melissa Clark’s three filling, colorful and festive snacks are perfect for especially effortless entertaining.
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CreditKelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne. A Good AppetiteTaking a Closer Look at Southern Cooking, One Region at a Time
With her cookbook, “Our South,” Ashleigh Shanti is one of a few chefs who are focusing closely on regional cuisine — and redefining it in the process.
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CreditHadley Chittum for The New York Times Tycoon or Tradwife? The Woman Behind Ballerina Farm Makes Her Own Path.
Her picture-perfect life as a Mormon farm wife has made Hannah Neeleman a social media star and a cultural lightning rod.
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CreditKim Raff for The New York Times Michael White Returns With Santi in a Familiar Space
Chez Fifi serves tastes of Spain by way of Paris, Fleur brings Shanghainese to Park Slope and more restaurant news.
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CreditEvan Sung Off the Menu‘This Is the Best Salmon I’ve Ever Made’
Andy Baraghani’s sticky miso salmon bowl, and more of our most popular recipes from 2024.
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CreditJohnny Miller for The New York Times. Food Stylist: Samantha Seneviratne. What to Cook
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A Seven-Ingredient Supper That Sings
Eric Kim’s roast chicken with fish-sauce butter is simple magic. (Plus: croutons.)
By Emily Weinstein
Give Your Salmon an Anchovy Butter Boost
In my five-star salmon dinner, anchovies lend their intense and pungent bite to the sweet pink fillets.
By Melissa Clark
Cacio e Pepe, Then Cacio e Pepe Again
This classic Roman pasta dish is a great thing to cook often, so the technique enters your muscle memory.
By Sam Sifton
Salty, Sweet, Spicy, Smoky Mie Goreng
These versatile Indonesian stir-fried noodles strike a perfect balance of flavors that you’ll want to eat again and again (speaking from experience).
By Mia Leimkuhler
Maitake au Poivre, Peruvian Roast Chicken, Pork Noodle Soup
Now’s the time for dinners that are simple and delicious and just for you.
By Sam Sifton
We Answer Your Very Specific Restaurant Questions
Neighborhood gems, Mexican bacchanals and more reader requests.
Veggie Recipe Matchmaker, Part 2
“My mom is a very picky eater.” “I’m stumped for future dinners.” “I’ve recently discovered that I’m gluten-intolerant.” Let’s go.
By Tanya Sichynsky
It’s Easy Being Green Spaghetti
Espagueti verde combines silky strips of charred poblanos with crema and heavy cream for a luscious, celebratory pasta dish.
By Mia Leimkuhler
These Lemon Bars Are a Little Luxe
My lemon bars with olive oil and sea salt are softer in texture and more bracing in flavor than the usual citrus treat.
By Melissa Clark
The PourThe Best Wine Books of 2024
A tome on the totality of wine from a New York sommelier, a tale of six months in a French village and more books for the wine lovers in your life.
By Eric Asimov
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