Make New York Pizza right at home, because if you can't go to NYC for the real thing, my homemade New York-style pizza recipe ...

By Sam Sifton Sarah Copeland’s sweet and spicy tofu with soba noodles.Credit...David Malosh for The New York Times. Food ...

Panzanella, the peak-summer bread-and-tomato salad, turns into a satisfying dinner when you toss in tender flaked chunks of salmon. A simple anchovy-Dijon vinaigrette does double duty as both a ...

Crème anglaise 1/2 cup dulce de leche, plus more for serving 4 tablespoons unsalted butter, melted 4 large egg whites, at room temperature 3/4 pound crustless challah, cut into 1-inch cubes (10 cups) ...

The New York Times on Wednesday announced major changes to its iconic Dining beat: the appointment of two co-chief restaurant critics and an expansion into video reviews.

Stir the custard into the bread and let stand, stirring occasionally, until absorbed, about 15 minutes. Preheat the oven to 400°. Butter eight 3/4-cup ramekins and set them on a baking sheet.

Preheat the oven to 325°. Butter and flour a 9-by-4 1/2-inch metal loaf pan. Spread the walnut halves in a pie plate and toast them for about 8 minutes, until they are fragrant. Transfer the ...

“Existential Bread,” a book by the poet and amateur baker Jim Franks, is only sort of about bread. By Minju Pak “It’s not a cookbook,” the poet Jim Franks said about his new book ...

New York state still grew wheat in the late 1800s. In fact, we still grow it now, in western New York, and then as now, for making cereal and crackers, not bread.

The bread salad is a waste-fighting repository for your stale bread heels, your crushed hot dog buns, your last pieces of pita or lavash, or — gasp — a past-its-prime bagel.

The bread should be fully cooked when it reaches 190℉ and sounds hollow when you tap the bottom of it. Finally, remove the pot from the oven, take the bread out, and let it cool on a rack for ...