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Food

Highlights

  1. A Good Appetite

    In Praise of the Chicken Braise

    Bone-in chicken on a bed of olive-studded, lemony greens is at the ready for sweater season.

     By Melissa Clark

    CreditBryan Gardner for The New York Times. Food Stylist: Barrett Washburne.

    1. Panic! At the Vegan Food Festival

      The New York stop of Vegandale, a roughly 200-vendor event, caused confusion and angered many ticketholders at Citi Field over the weekend.

       By Priya Krishna

      At the New York edition of Vegandale, a vegan food and music festival, attendees faced long lines and angry mobs. Many likened the scene to the Fyre Festival.
      At the New York edition of Vegandale, a vegan food and music festival, attendees faced long lines and angry mobs. Many likened the scene to the Fyre Festival.
      Creditvia Lindsey Otterbourg
    3. Restaurant Review

      A Wildly Popular New York Taqueria Nails Its Sequel

      Carnitas Ramírez, the East Village sibling of a hit restaurant in Brooklyn, turns out tacos that hark back to the dish’s working-class roots.

       By Priya Krishna

      The surtida taco includes several different parts of the pig, with a variety of textures: crunchy, creamy, tender and slick.
      The surtida taco includes several different parts of the pig, with a variety of textures: crunchy, creamy, tender and slick.
      CreditCole Saladino for The New York Times

  1. Farewell to a Lost Love of Lunches Past: Liverwurst

    For me, the decision by Boar’s Head to end production is just the latest blow to a somewhat squishy slice of national and personal history.

     By Dan Barry

    Once a staple of cheap lunches, liverwurst is fading into the deli meat ether.
    CreditOz Digital/Alamy

  2. What’s Your Favorite NYT Cooking Recipe? We Want to Know.

    To celebrated the app’s 10th anniversary, we shared a wide-ranging list of the best recipes. Tell us which ones you love most.

     By Krysten Chambrot

    CreditChristopher Testani for The New York Times. Food Stylist: Simon Andrews.

  3. The Customized Drink Is Out of Control

    As cafes grant us the power to cobble together ultra-personalized beverages filled with syrups, powders, fruit chunks, boba and plenty of caffeine, we’re all soda jerks now.

     By Priya Krishna

    CosMc’s, a beverage chain from McDonald’s, is one of the latest businesses to capitalize on Americans’ obsession with over-the-top made-to-order drinks.
    CreditPhoto Illustration by Jonathan Zizzo for The New York Times

  4. Why Your Favorite Restaurant Sounds Like That

    Owners are putting more thought than ever into the music playing through their speakers, sometimes tapping professionals for help.

     By Alyson Krueger

    Music is critical to the ambience of a dining room, putting pressure on restaurateurs to compose the perfect playlist.
    CreditHouston Cofield for The New York Times

  5. Your Drinks Are Missing a Key Ingredient: Coconut Water

    With its velvety mouthfeel and refreshing taste, this utility player is an excellent addition to cocktails, your morning coffee and more.

     By Rebekah Peppler

    CreditRachel Vanni for The New York Times. Food Stylist: Spencer Richards.

  1. La Grenouille, Vestige of New York’s Old-School French Dining, Will Close

    Six decades after its birth as an elegant refuge for Manhattan’s elite, the Midtown restaurant says ‘adieu’ this week.

     By Pete Wells

    Soft light, towering flowers and time-honored French dishes were part of La Grenouille’s appeal for the wealthy and well-connected.
    CreditLanna Apisukh for The New York Times

  2. Los Angeles Is Obsessed With These Cult Seasonal Melons

    Let’s be honest, so am I.

     By Tejal Rao

    CreditMichelle McSwain for The New York Times
    critic’s notebook

  3. After Decades of Dry Martinis, It’s Great to Go Wet

    The wet martini served by a new restaurant in Manhattan reflects an appreciation of vermouth that’s been a long time coming.

     By Pete Wells

    CreditJohn Taggart for The New York Times

  4. Kellogg’s Diner Lives On With Jackie Carnesi at the Helm

    The co-owner of Miriam opens Rafael, Brass enlists Jeremiah Stone and Fabian von Hauske Valtierra, and more restaurant news.

     By Florence Fabricant

    The menu at Kellogg’s Diner balances classic dishes with added items like strawberry pretzel salad.
    CreditMichelle V. Agins/The New York Times
    Off the Menu

  5. My Cauliflower Shawarma Is Worth Staying In For

    And our readers agree: “One of my all time favorite NYT Cooking recipes,” one says. “Try this, you will not regret it,” another writes.

     By Melissa Clark

    Melissa Clark’s cauliflower shawarma with spicy tahini.
    CreditChristopher Simpson for The New York Times. Food Stylist: Simon Andrews.
    What to Cook

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  9. Chicken Curry for Sunday Supper

    Meera Sodha’s classic recipe, rich with deep flavors of cinnamon and cumin above a low flame of chiles, needs mopping up with naan.

    By Sam Sifton

     

  10. The Plum Torte

    Seven ingredients, five stars, 14,000 ratings and 41 years of being a stone-cold, stone-fruit classic.

    By Mia Leimkuhler

     
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