The Secret to Homemade Steak Frites, From an American in Paris
Having lived between France and the United States for decades, I know it’s risky to cook a national classic when the nation isn’t...
Wine
News about wine, wineries, tastings, food pairings, and wine culture.
Restaurant Review: Stars in New York
At Stars in the East Village, the hit-making team behind Claud and Penny find the balance between compelling food and...
Restaurant Review: Chez Panisse and Bar Panisse in Berkeley
The Bay Area farm-to-table classic changed the American restaurant scene. Now it has opened a dynamic new place right next door.
7 Ways to Cook Better With Tomatoes
Tomatoes don’t need any more promotion, and that’s exactly why I wanted to write about how to improve them. Every month for more...
The Chef Imagining a More Accessible World, One Meal at a Time
One afternoon this spring, a recipe by Lay Alston, a San Diego-based chef, arrived in my inbox. The dish — charred shrimp coated...
These Winemakers Are Starting Over. Will the Third Time Be the Charm?
Facing unanticipated problems, the owners of Southold abandoned Long Island for Texas, and Texas for France. Will success come...
It’s Not Summer Until You’ve Had a Proper Shandy
This time of year, there’s no shortage of occasions to crack open a cold beer on a hot day. The only thing that could be better than a cold one? The...
Restaurant Review: Demo in New York
Demo in the West Village earns its place among the sophisticated, youthful restaurants New York is so good at.
Salad Is a Star, Not a Side, in This Summery Spread
The glorious produce of summer doesn’t happen all at once, but gradually throughout the season. At every moment, we anticipate the arrival of the...
Everybody Loves Cheese. Why Is Selling It So Hard These Days?
Cheesemongering is a calling, requiring deep expertise and longstanding relationships, but today’s retail environment is making it more and more...
Matt Damon and Tom Holland Make Epic Pizzas
Welcome back to the Pizza Interview, a series from New York Times Cooking where the Q&A has a catch: Our guests have to make pizza. Christopher...
All-You-Can-Eat Goes Luxe
Unlimited dining experiences, once a thrifty move, are evolving for those hungry for status.
Restaurant Review: Ambassadors Clubhouse in New York
At the high-flying New York outpost of Ambassadors Clubhouse, the Punjabi cooking is beguiling and the city feels miles away.
Our 25 Most Popular Recipes of 2026 So Far
Here are a few things that I’m finding hard to believe: 2026 is more than half over. I have a high schooler. And The New York Times Cooking’s mighty...
How Yotam Ottolenghi Prepares Zucchini
I’m not a night person. I’m not a cat person. I am not, historically, a confrontation person — though I’m working on it. I was never a runner, and I...
4 Ways to Make Your Grilled Chicken Breasts Truly Juicy
If you love food with the kind of passion that drives you to spend all morning at the farmers’ market to spend all afternoon cooking a three-course...
New York’s Best Burgers
The best of New York’s dynamic dining scene (mostly) between two buns.
The Disappearing Las Vegas Buffets Hold a Mirror to the American Soul
As a once-grand American tradition enters its twilight, our critic journeys to the desert to find out what it all means.
Food and Beverages Have Gone Bananas
America’s most-eaten fresh fruit has hit cafe menus, snack-aisle shelves and drink fridges with unexpected force. Is it the next pumpkin spice?
Potato Salad Is the Best, Most American Dish We Have. Here’s Why.
Not long ago, I found myself drowning in recipes for potato salad. I wish I knew why this happened. An idea had possessed me, and I was trying, if...
Making a Cake for America’s 250th Birthday
In her quest to mark the nation’s 250th with a unifying dessert, Grace Pak had to navigate the pitfalls of a polarized Washington.
Sorry, Romaine. This Ingredient Makes the Best Caesar Salad.
The allure of a Caesar salad lies in its dressing — the sting of raw garlic, the salty umami of Parmesan, that anchovy funk. What you toss it with is...
This Baker’s Business Is Booming (and It’s Not Just Because of the Cannon Fire)
Justin Cherry’s breads are in demand this semiquincentennial, as is his knowledge of historical baking methods.
How to Make Crunchy Butter Rice Cakes
As a recipe creator, digging into a recipe, ingredient by ingredient, is my favorite part of the job. Often, it’s easy to predict how they’ll act and...
Restaurant Review: Dean’s in Manhattan
This restaurant from two King partners nails the fish and chips and other standards, but defies the notion that all English food is bland.
5 Picnic Planning Mistakes You Might Be Making
In an ideal world, the word picnic evokes wicker and gingham, cucumber sandwiches and glass pitchers of iced tea, all backlit by golden hour...
Another Spirit of ’76: George Washington’s Whiskey
A lesser-known legacy of the first president is his Mount Vernon distillery, whose return has helped revive an interest in American whiskey.
