A food king of Manhattan welcomes the newsletter crowd to a party celebrating the 50th anniversary of his Upper East Side ...

It’s fall, and we are thick in the season of preparing for Thanksgiving, which is the Super Bowl of New York Times Cooking.

Including a caramelized onion tahchin that’s “wonderfully comforting and absolutely crucial.” ...

Janice Chung for The New York Times “They asked me ... Last year, she and her brother appeared together on Food & Wine magazine’s “Best New Chefs” list, for his adventurous Japanese ...

The holidays are upon us, and this week the staff of Washingtonian decided to celebrate with pie—all six of this year’s New ...

Lauren Schofield — and her friends Anthony Ha and Sadie Mae Burns, of the restaurant Ha’s Đặc Biệt — take entertaining as ...

Chefs, writers, editors and a bookseller gathered to debate — and decide — which titles have most changed the way we cook and eat.

Through her restaurant in France and her academy, Nadia Sammut aims to teach people about how their food choices can harm — ...

Clare de Boer and her husband, Luke Sherwin, have launched Roseland, a company selling furniture inspired by early American ...

In July, Pete Wells announced he was stepping down from his coveted position as restaurant critic for the New York Times. In ...

Avishag Shaar-Yashuv for The New York Times Supported by By Jesse Barron Jesse Barron is a contributing writer for the magazine ... noticed that the ration of food was increased slightly.

Green is a cookbook designer, former columnist for the food magazine “Lucky Peach” and ... into which you can pour your hopes, fears and a new vision of what you want life to be after the ...