The One Thing Watermelon Experts Do to Pick Sweet Ones
It’s not a myth: You really do need to slap them and listen carefully.
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![Melon that needs a flavor boost can be prepared many ways, including chaat.](https://cdn.statically.io/img/static01.nyt.com/images/2024/07/31/multimedia/26KO-MElON2-lhzk/26KO-MElON2-lhzk-thumbLarge.jpg?auto=webp)
![Melon that needs a flavor boost can be prepared many ways, including chaat.](https://cdn.statically.io/img/static01.nyt.com/images/2024/07/31/multimedia/26KO-MElON2-lhzk/26KO-MElON2-lhzk-threeByTwoMediumAt2X.jpg?auto=webp)
It’s not a myth: You really do need to slap them and listen carefully.
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You won’t even need to leave your yard with this menu, book-ended with escalivada, a traditional Catalan vegetable dish, and a refreshing peach sorbet from David Tanis.
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Put summer’s crown jewel to work in a simple meatball pan sauce, a luxurious tangle of garlicky pasta or a beloved dumpling salad.
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Yasmin Fahr’s garlicky chicken with blistered tomatoes needs only 15 minutes under the broiler to yield a sunny, flavorful dinner.
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Grilled Chicken With Corn and Lime-Basil Butter, a Fantastic Taste of Summer
With blueberry spoon cake for dessert, naturally.
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After the Chef James Kent’s Death, His Team Presses On
The renamed Kent Hospitality Group has reshuffled staff, brought in the chef of Clover Hill and made plans for the future.
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These Fragrant Shrimp Dumplings Tell a Family’s Story
At Lapis in Washington, D.C., the beloved shrimp mantoo are inspired by the chef Shamim Popal’s life and her love for Afghanistan.
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After Days Lost at Sea, They Needed a Pastrami Sandwich
A pair of scuba divers were dramatically rescued from the Gulf of Mexico. They knew what their first stop after the ordeal would be.
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This Ratatouille Always Sticks the Landing
Melissa Clark’s five-star recipe turns summer’s vibrant produce — tomatoes, eggplant, zucchini and peppers — into a must-eat French delight.
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Chan chan yaki takes three superb ingredients and adds sautéed veggies and a glug of sake for a fast, filling, salty-sweet dinner.
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Cherries for Black Forest Cake, Tomatoes for Gazpacho, Swordfish for Piccata
Something out there, something delicious, is speaking to you. Heed its call.
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Lavitta’s Creole Serves Beignets and More in a 1940s Harlem Barbershop
Crawfish cakes with Creole aioli, a classic wild shrimp po’ boy and grits with red-eye lamb gravy are also on the menu.
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Pair Your Vietnamese Iced Coffee With Pandan Cakes
A perfect Vietnamese coffee is reason enough to celebrate. But a few sweet treats can’t hurt.
Where There’s Smoke, There’s Grilled Vegetables
Including a robust barbecue vegetable salad with peaches and crushed corn chips that I need to eat off a soggy paper plate by a pool, immediately.
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From olives encased in Jell-O cubes to giant ravioli, iconoclastic takes on Italian classics are shaping the menus at a new wave of restaurants.
By Ella Quittner
Yasmin Fahr’s garlicky chicken with blistered tomatoes needs only 15 minutes under the broiler to yield a sunny, flavorful dinner.
By Melissa Clark
With blueberry spoon cake for dessert, naturally.
By Sam Sifton
Chan chan yaki takes three superb ingredients and adds sautéed veggies and a glug of sake for a fast, filling, salty-sweet dinner.
By Mia Leimkuhler
Something out there, something delicious, is speaking to you. Heed its call.
By Sam Sifton
A perfect Vietnamese coffee is reason enough to celebrate. But a few sweet treats can’t hurt.
Including a robust barbecue vegetable salad with peaches and crushed corn chips that I need to eat off a soggy paper plate by a pool, immediately.
By Tanya Sichynsky
Melissa Clark’s five-star recipe turns summer’s vibrant produce — tomatoes, eggplant, zucchini and peppers — into a must-eat French delight.
By Mia Leimkuhler
Plus: new French hotels, eel bento boxes in Long Island City and more recommendations from T Magazine.
By Devorah Lev-Tov
The French Riviera resort town brims with the unexpected, including a wealth of prehistory, ancient ruins and newer attractions.
By Chloé Braithwaite
New York’s Fulton Fish Market, which supplies the city with nearly half its seafood, is run by third-, fourth-, even sixth-generation fishmongers.
By Reggie Nadelson
She was, she said, unable to cook a basic meal into her mid-20s. But she went on to a successful career as a restaurateur and an authority on Asian cuisine.
By Alex Williams
By Melissa Clark
There’s no magic ingredient. You just need the right preparation.
By Eric Kim
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In a small town near Rome, real nonnas teach the dying art of making farfalle, ravioli and other forms with a rolling pin, some flour and eggs.
By John Henderson
Crawfish cakes with Creole aioli, a classic wild shrimp po’ boy and grits with red-eye lamb gravy are also on the menu.
By Florence Fabricant
Dan Pelosi’s new recipe tosses the strands with olive oil, butter, garlic, herbs and blistered cherry tomatoes for a perfect pan of pasta.
By Emily Weinstein
While we wait for big heirlooms to peak, dive into curry tomatoes and chickpeas, chile-crisp tofu and vegan pesto pasta salad.
By Melissa Clark
Cook whatever you want to cook, however you want to cook it, without judgment.
By Sam Sifton
Crispy, golden, squeaky-centered halloumi croutons.
By Mia Leimkuhler
We have all weekend for chan chan yaki and cheesy pan pizza. Friday night is for superquick pantry pasta with tuna, scallions and capers.
By Sam Sifton
Burgers and hot dogs, yes, but also jerk oysters and crispy-bottomed seafood paella.
Especially when assembled with cold tofu, basil and mint, piled on top of whipped goat cheese or tossed with crunchy almonds and chewy berkoukes.
By Tanya Sichynsky
We’ve reached late July. Time to have some fun with our pestos and potato salads.
By Mia Leimkuhler
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Plus: a Miami riverfront restaurant, cashmere blankets and more recommendations from T Magazine.
By Zoe Ruffner
San Diego serves up gorgeous beaches, arty neighborhoods and rich history, yet it still excels at being underrated.
By Freda Moon
Melissa Clark swaps Parmesan crisps for croutons in this quick, hearty no-cook recipe.
By Melissa Clark
His Texas-style brisket, made with exacting precision, inspired a generation of New York City pit masters, who opened a wave of smoky joints in the 2000s.
By Clay Risen
Hetty Lui McKinnon’s corn salad with mango and halloumi has raves for a reason.
By Melissa Clark
Sometimes, the easiest dishes are the toughest to get just right. Ali Slagle, who develops recipes for Times Cooking, wants to help home chefs make fan-favorite foods ‘with feeling.’
By Ali Slagle
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