How to Make Dinner Out of Anything in Your Pantry
Make those everyday staples anything but boring with these expert tips.
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Food
Highlights
CreditJulia Gartland for The New York Times. Prop Stylist: Kristine Trevino. What’s on the Menu? These Restaurants Aren’t Telling.
Some fine-dining establishments are sharing as few details as possible online in hopes that diners will let go and trust their chefs.
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CreditTim Bouckley Barbara Lynch, a Top Boston Chef, Will Close All Her Restaurants
She helped put her city on the modern culinary map, but many employees said they paid a price in workplace abuse.
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CreditErik Jacobs for The New York Times Where to Drink Wine in Montreal
It’s hard to go wrong in this city, but at these nine casual restaurants and bars, you’ll find exceptional lists of natural wines.
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CreditHubert Hayaud for The New York Times
Can a Vegetarian Dine Well in New York? We Put Some Top Menus to the Test.
Even the city’s best restaurants deal with meat-averse customers in a variety of ways, from discouraging them to welcoming them.
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CreditJanice Chung for The New York Times Whole Foods Tried to Change This Cake Recipe. Customers Lost It.
The grocery chain’s Berry Chantilly cake has a cult following and an extremely vocal fan base.
By Kasia Pilat and
CreditBrandon Holland for The New York Times The 25 Best Restaurants in Nashville Right Now
With barbecue, haute Southern cooking, innovative Chinese cuisine and even a revelatory fried fish shop, the food scene in Music City as vibrant as it’s ever been.
By Ellen Fort and
CreditAndrew Thomas Lee The Espresso Martini Has Nothing on These 2 Drinks
Make (or buy) cold brew, and put it to use in a nonalcoholic coffee tonic or a rich caffé amaro.
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CreditKerri Brewer for The New York Times. Food Stylist: Barrett Washburne. 3 Warming Dishes for Crisp Fall Days
Carolina Gelen, a cookbook author and video personality, shares cozy vegetable recipes from her childhood in Romania.
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CreditKerri Brewer for The New York Times. Food Stylist: Barrett Washburne.
Can a Neon Blue Gummy Worm Cocktail Save the Movies?
Over-the-top specialty concessions at theaters aren’t new, but they are newly everywhere.
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CreditColin Clark for The New York Times 
CreditEmanuele Camerini for The New York Times How Chicken Tenders Conquered America
The breaded, fried tenderloin turns 50 this year. Yes, there was a time before it was sold in every cafeteria and airport.
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CreditKieran Kesner for The New York Times Acru, From the Atomix Team, Serves a Tasting Menu With an Australian Twang
Grand Army sets up shop in Threes Brewing, Ánimo! brings all-day Mexican breakfast to Midtown and more restaurant news.
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CreditLucia Bell-Epstein Off the MenuWhat to Do With That Apple-Picking Haul
Both the fruit and cider go into this supremely seasonal recipe for apple cider chicken with apples and parsnips.
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CreditArmando Rafael for The New York Times. Food Stylist: Simon Andrews. What to Cook
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‘Literally the Quickest Dinner Ever’
Yasmin Fahr’s five-star recipe features sweet shrimp, spicy ginger and creamy coconut milk — and has received rave reviews.
By Melissa Clark
The 25 Best Restaurants in Portland, Ore., Right Now
The dining capital of the Pacific Northwest remains one of America’s great culinary cities.
By Brian Gallagher, Brett Anderson, Melissa Clark and Nikita Richardson
This ‘Fake Sauce’ Is Truly Good
For your Sunday supper: hearty pasta al sugo finto, a vegetarian ragù that’s flavorful and frugal.
By Sam Sifton
How to Fall in Love With Lentils
By Mia Leimkuhler
It’s Indoor Dining Season In New York City
These are the kind of restaurant spaces you won’t want to leave.
By Becky Hughes
Chile Crisp Everything
By Mia Leimkuhler
Bring on the Butternuts
Fall’s star squash shines in an adaptable pasta with kale and brown butter, roasted with an onion gravy or puréed into a soft velvety soup.
By Mia Leimkuhler
Very Versatile Vegetable Pajeon
These crispy Korean scallion pancakes can be made with pretty much whatever vegetables you have on hand.
By Melissa Clark
Our Book Is Here!
The cover star: Melissa Clark’s five-star skillet chicken with tomatoes, pancetta and mozzarella (a.k.a. pizza chicken).
By Emily Weinstein
Let’s Do a Donabe
Kay Chun’s chicken and vegetable donabe is soothing and mellow, ready to be perked up with citrusy ponzu and yuzu kosho.
By Melissa Clark
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