Food

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.

By David Tanis

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

It’s not a myth: You really do need to slap them and listen carefully.

By Genevieve Ko

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

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

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

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

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

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

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

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

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

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

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

Soak up history, relax in beer gardens that pop open like tulips in summer, and make a pilgrimage to Fenway Park.

By Jenna Russell

No campfire? No problem. This tart and a second, simple recipe from Melissa Clark’s YouTube series, “Shortcut vs. Showstopper” can easily be made in the oven.

By Melissa Clark

The show is praised for its gritty realism, and some of the details are spot-on. Others, not so much, according to food insiders.

By Ella Quittner

Subtle, and not so subtle, culinary references are sprinkled throughout the show’s third season.

By Ella Quittner

Ali Slagle’s no-boil, no-chop crispy gnocchi with burst tomatoes and mozzarella is full of pizza goodness, no oven-cranking required.

By Melissa Clark

Mastic sap, also known as tears, enhance this light, creamy dessert.

By Ligaya Mishan

These titans of caloric consumption aren’t signing deals or getting specials, but they form the backbone of an American tradition.

By Rachel Sugar

Spice Brothers is a showcase for the power of cinnamon, turmeric and other flavors of the Middle East.

By Pete Wells

Drinks and pastries at Liz’s Book Bar, Il Mulino adds a steakhouse and more restaurant news.

By Florence Fabricant

Alexa, play “The Stars and Stripes Forever.”

By Mia Leimkuhler

And more breezy, delicious summer dishes: watermelon salad, grilled tahini-honey chicken, tomato-basil fried rice.

By Emily Weinstein

The world-famous salad is the pride of Tijuana, Mexico. But 100 years later, no one can agree on who created it.

By Pati Jinich

Cybelle Tondu’s new recipe for turkey, shiitake and cashew lettuce cups is full of soy and oyster sauce-y notes, with sweet hoisin sauce for dipping.

By Melissa Clark

You need to weigh your budget, but it does have benefits. Including some that are not obvious.

By Susan Shain

It’s hydrating, to start. Here’s what else experts had to say about this warm-weather treat — along with some refreshing recipes.

By Caroline Hopkins