What Your Grocery Cart Says About You
We combed through a month’s worth of receipts from more than two dozen people across the U.S. to better understand our relationship to the food we buy.
By Priya Krishna, Tanya Sichynsky and
Food
Highlights
CreditRebecca Gratz for The New York Times The Ingredient That Brightens Every Dish It’s In
A staple of Moroccan cooking, preserved lemon adds zest and depth to earthy dishes like potato salad and lentil soup.
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CreditJohnny Miller for The New York Times. Food Stylist: Samantha Seneviratne. - A Good Appetite
This Is the Best Easy Use for Canned Tuna
Adding zucchini, tuna and loads of fresh herbs makes this dish light, bright and weeknight easy.
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CreditRachel Vanni for The New York Times. Food Stylist: Barrett Washburne. - critic’s notebook
A Vast Mexican Market Has Become a Whole New Scene in Orange County
Northgate González Market, one of the largest Mexican supermarket chains in the country, imagines the future of food as a family-friendly mercado.
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CreditMichelle Groskopf for The New York Times
The Eleven Madison Park Hospitality Guru Who Worked on ‘The Bear’ Opens Up
Will Guidara, who has a co-producing and writing credit on Season 3, talks about the power of surprise and the calling of restaurant work.
By
CreditSasha Maslov for The New York Times The Frenchette Team Breathes New Life Into Le Veau d’Or
The chefs Lee Hanson and Riad Nasr have restored this French gem on the Upper East Side.
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CreditJeenah Moon for The New York Times The (Quick) Dinners I Wait All Year to Make
On my summer recipe bucket list: pad krapow gai, Moroccan kefta, caprese antipasto and Yucatán shrimp.
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CreditJoe Lingeman for The New York Times. Food Stylist: Barrett Washburne. Five Weeknight DishesDavid Liederman, 75, Who Found Sweet Success With David’s Cookies, Dies
His innovative version of the chocolate chip cookie, studded with irregular pieces of dark Swiss chocolate, led to a chain of more than 100 stores worldwide.
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CreditChester Higgins Jr./The New York Times Want a Cake to Impress? Make This Vietnamese Classic.
Showstopping bánh bò nướng, tinted jade from aromatic pandan paste, is both comfort and delight to whoever encounters it.
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CreditRachel Vanni for The New York Times. Food Stylist: Barrett Washburne.
15 of Our Readers’ Favorite Pizza Places Around the World
Exemplary pies can be found in Kathmandu, Rio de Janeiro, Kyoto and across the United States.
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CreditBruna Prado/Getty Images Slow-Cooker Barbecue Chicken for Slow Summer Days
Just drop the ingredients into the pot, let them bubble for a few hours and then pull the soft, succulent meat into shreds.
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CreditArmando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. What to CookA Perfect Peach Pie That’s ‘Better Than My Mom’s’
A five-star, reader-favorite recipe for the queen of summer stone fruits.
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CreditChristopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. What to CookCold Noodles With Zucchini Because Yikes, This Heat
The secret ingredient is ice, which quickly cools the noodles and makes the sauce brothy and cold enough to freshen a July evening.
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CreditDavid Malosh for The New York Times. Food Stylist: Simon Andrews. What to CookWinner, Winner, Tandoori Chicken Dinner
1. Marinate chicken. 2. Roast chicken. 3. Congratulate yourself on a fantastic meal.
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CreditChristopher Testani for The New York Times. Food Stylist: Simon Andrews. What to Cook
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David Liederman, 75, Who Found Sweet Success With David’s Cookies, Dies
His innovative version of the chocolate chip cookie, studded with irregular pieces of dark Swiss chocolate, led to a chain of more than 100 stores worldwide.
By Florence Fabricant
Slow-Cooker Barbecue Chicken for Slow Summer Days
Just drop the ingredients into the pot, let them bubble for a few hours and then pull the soft, succulent meat into shreds.
By Melissa Clark
Why Do So Many Food Documentaries Seem to Think We’re Stupid?
Over and over, they strain to persuade us that vegetables are healthy — and other things we’ve all known since childhood.
By Nicholas Cannariato
The Pie I’ll Never Shut Up About
A buttermilk chess pie so good that it has followed a pastry chef around for more than a decade.
By Lisa Donovan
An Easy, Beautiful Tomato Tart to Make All Summer Long
The New York-based, French-born chef Yann Nury updated his childhood favorite with cherry tomatoes and an olive oil crust.
By Lauren Joseph
Do You Need a Lazy Susan? Maybe Not. But They Make Meals a Lot More Fun.
Long overlooked as throwback novelties, spinning trays are making a comeback.
By Alexa Brazilian
Entertaining WithIn New York, a Lunch With Extravagant Jewelry and Local Dim Sum
The designer Rolly Robínson gathered their close friends and collaborators to celebrate their new collection of jungle-themed pieces.
By Coco Romack
Cold Noodles With Zucchini Because Yikes, This Heat
The secret ingredient is ice, which quickly cools the noodles and makes the sauce brothy and cold enough to freshen a July evening.
By Melissa Clark
Entertaining WithHow a Death Doula Throws a Dinner Party
At the Baroque guesthouse she runs in Portugal, Rebecca Illing hosted old friends for a meal suffused with nostalgia.
By Alice Cavanagh
Three Simple But Surprising Cocktail Garnishes
There will always be olives. But what about crystallized flowers or a charred spice pod?
By Ella Quittner
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