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
In an era of extreme lamination and viral hybrid pastries, the original model remains an absolute marvel.
By Tejal Rao
Her refined palate and pursuit of excellence made her the city’s culinary matriarch, attracting diners and talent alike to Oregon. She died in a tubing accident.
By Kim Severson
Hallie Meyer’s new Brooklyn branch of her Irving Place spot deploys the signature cloud of panna on sundaes and affogatos.
By Florence Fabricant
The delicious drippings you get from roasting chicken thighs are tossed with cherry tomatoes, making them saltier and juicier.
By Emily Weinstein
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Pete Wells is moving on from his role as the Times restaurant critic, a job with many rewards and maybe too many courses.
By Pete Wells
The Times’s restaurant critic is stepping down after a dozen years on the job. Here are some of his most engaging reviews and essays.
By Sara Bonisteel
A former pop-singer, a YouTuber and a pioneering C.E.O. are among the select five given a special government designation. And they’re sharing advice for home cooks.
By Hahna Yoon
Lemon and garlic chicken; skillet meatballs with peaches and basil; and grilled zucchini with miso glaze.
By Melissa Clark
The competitions can seem almost an afterthought as the country rolls out 80 pop-up restaurants and countless dining experiences to wow spectators.
By Priya Krishna
By employing creative techniques, cross-cultural flavors and heirloom grains, these six Parisian boulangeries will satisfy your cravings for the crustiest baguettes, the airiest brioches and the flakiest viennoiseries.
By Anya von Bremzen
Cook anyway, for the benefit of others and yourself.
By Sam Sifton
Spicy brines, baseball debacles and burger accouterments: Pickles are easy to get caught in, and even easier to enjoy.
By Sarah Diamond
A family celebrated the arrival of a special artwork at their home by inviting its maker to stay — and cooking her an oceanside dinner.
By Kate Guadagnino
Hot weather calls for this sweet-savory banchan and an ice-cold beer.
By Mia Leimkuhler
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A chef offers expert advice on yielding perfectly succulent breasts and thighs (bone-in or boneless) every time.
By Clare de Boer
The Treasury secretary views food as a way to connect, and her dining decisions have become the subject of global intrigue.
By Alan Rappeport
Chefs from different global culinary traditions demonstrate how they do it — not a hamburger or hot dog in sight.
By Lauren Joseph
Toss them on the grill, fry them for salt and pepper shrimp rolls, chop them into burgers or poach them for spring rolls.
By Sam Sifton
Breakfast sandwiches and lattes give way to kosho cod and Lambrusco.
By Nikita Richardson
Ali Slagle has three new vegetarian recipes that center on sweet, juicy cherry tomatoes.
By Tanya Sichynsky
Melissa Clark’s five-star summer stunner hits all the necessary notes: savory, sour, salty, sweet, spicy, fresh and funky.
By Mia Leimkuhler
Thousands of years of culture and history converge in this vibrant, coastal city known as the “Pearl of the Aegean.”
By Alex Crevar
Items that will elevate your warm-weather gatherings, from canned rosé to colorful lawn chairs.
By Laura Regensdorf
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
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Adding zucchini, tuna and loads of fresh herbs makes this dish light, bright and weeknight easy.
By Melissa Clark
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
Over and over, they strain to persuade us that vegetables are healthy — and other things we’ve all known since childhood.
By Nicholas Cannariato
A buttermilk chess pie so good that it has followed a pastry chef around for more than a decade.
By Lisa Donovan
The New York-based, French-born chef Yann Nury updated his childhood favorite with cherry tomatoes and an olive oil crust.
By Lauren Joseph
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 Aliza Aufrichtig
Long overlooked as throwback novelties, spinning trays are making a comeback.
By Alexa Brazilian
Northgate González Market, one of the largest Mexican supermarket chains in the country, imagines the future of food as a family-friendly mercado.
By Tejal Rao
On my summer recipe bucket list: pad krapow gai, Moroccan kefta, caprese antipasto and Yucatán shrimp.
By Ali Slagle
A staple of Moroccan cooking, preserved lemon adds zest and depth to earthy dishes like potato salad and lentil soup.
By Samantha Seneviratne
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Purslane Cafe, from the group behind Rucola and more, serves sandwiches and drinks; Parcelle adds a new location; and more restaurant news.
By Florence Fabricant
The chefs Lee Hanson and Riad Nasr have restored this French gem on the Upper East Side.
By Florence Fabricant
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 Kim Severson
The designer Rolly Robínson gathered their close friends and collaborators to celebrate their new collection of jungle-themed pieces.
By Coco Romack
Showstopping bánh bò nướng, tinted jade from aromatic pandan paste, is both comfort and delight to whoever encounters it.
By Genevieve Ko
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
At the Baroque guesthouse she runs in Portugal, Rebecca Illing hosted old friends for a meal suffused with nostalgia.
By Alice Cavanagh
There will always be olives. But what about crystallized flowers or a charred spice pod?
By Ella Quittner
A new arts district, stylish restaurants and a museum that pays homage to the Games greet visitors to this Swiss city, home to the International Olympic Committee.
By Seth Sherwood
A five-star, reader-favorite recipe for the queen of summer stone fruits.
By Sam Sifton
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1. Marinate chicken. 2. Roast chicken. 3. Congratulate yourself on a fantastic meal.
By Mia Leimkuhler
Consider this your permission to go big this weekend.
By Sam Sifton
Exemplary pies can be found in Kathmandu, Rio de Janeiro, Kyoto and across the United States.
By Eleanore Park
Cherry and mascarpone, vanilla with soy sauce caramel and more ice cream (sadly without a jingle).
By Becky Hughes
Chilled zucchini soup, buttermilk green goddess slaw and cucumber agua fresca are lush, vegetal and so Julia.
By Tanya Sichynsky
In all fairness, Samantha Seneviratne’s chocolate-peanut butter swirl cookies are delicious no matter the date.
By Mia Leimkuhler
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