The Century-Long Saga of the Caesar Salad
The world-famous salad is the pride of Tijuana, Mexico. But 100 years later, no one can agree on who created it.
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CreditChristopher Testani for The New York Times. Food Stylist: Simon Andrews. 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 Competitive Eaters Are Just Like Us. Give or Take a Dozen Hot Dogs.
These titans of caloric consumption aren’t signing deals or getting specials, but they form the backbone of an American tradition.
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CreditJonno Rattman for The New York Times The Unexpected Trick to Grilling Better Hot Dogs
Millions of Americans will be eating hot dogs this week. Here’s a streamlined method with a final easy tweak to ensure yours sizzles and snaps.
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CreditChristopher Testani for The New York Times. Food Stylist: Simon Andrews.
What’s Better Than S’mores? A Giant S’mores Tart
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.
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CreditJohnny Miller for The New York Times. Food Stylist: Samantha Seneviratne. A Good AppetiteHow Would the Restaurant in ‘The Bear’ Work in Real Life?
The show is praised for its gritty realism, and some of the details are spot-on. Others, not so much, according to food insiders.
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CreditFX Restaurant Review: A Shawarma Stall Is the Stage for a Spice Virtuoso
Spice Brothers is a showcase for the power of cinnamon, turmeric and other flavors of the Middle East.
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CreditLanna Apisukh for The New York Times How a Cake Became a National Obsession
For many Jamaicans, lychee cake is the taste of celebration. Its origin tells the history of Chinese immigration to the Caribbean island.
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CreditNico Schinco for The New York Times. Food Stylist: Barrett Washburne. Learn the Secrets to Perfect Pasta Every Time
In the latest installment of her YouTube series, the cookbook author and chef Sohla El-Waylly will teach you how to tame that pantry workhorse.
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CreditVaughn Vreeland/The New York Times
You Won’t Stop Thinking About This Easier Clam Chowder
Full of corn, cod and potatoes, this one-pot soup from David Tanis rounds out a menu of cherry tomato toasts and fresh nectarines in lime syrup.
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CreditDavid Malosh for The New York Times. Food Stylist: Simon Andrews. The Key to the Best Weeknight Chicken Dinner Is Already in Your Pan
Golden, salty schmaltz seasons a vibrant tomato and onion salad in this savory dish from Melissa Clark.
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CreditDavid Malosh for The New York Times. Food Stylist: Simon Andrews. A Good AppetiteSales are down, and health concerns are up. But wine’s history of providing beauty, joy and affirmation should not be forgotten.
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CreditCraig Frazier The PourYellowtail Gets the Prosciutto Treatment and More at Kappo Sono’s Kaiseki Counter
Drinks and pastries at Liz’s Book Bar, Il Mulino adds a steakhouse and more restaurant news.
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CreditEmon Hassan for The New York Times Off the MenuChilled zucchini soup, buttermilk green goddess slaw and cucumber agua fresca are lush, vegetal and so Julia.
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CreditNico Schinco for The New York Times. Food Stylist: Barrett Washburne. The Veggie
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Cajun Shrimp Boil With Rémoulade; Blueberry Pancakes With Maple Sausages
Consider this your permission to go big this weekend.
By Sam Sifton
Five Ridiculously Good Soft Serves For Summer
Cherry and mascarpone, vanilla with soy sauce caramel and more ice cream (sadly without a jingle).
By Becky Hughes
Five-Ingredient Cookies for the Fourth
In all fairness, Samantha Seneviratne’s chocolate-peanut butter swirl cookies are delicious no matter the date.
By Mia Leimkuhler
36 Hours36 Hours in Boston
Soak up history, relax in beer gardens that pop open like tulips in summer, and make a pilgrimage to Fenway Park.
By Jenna Russell
Did You Find These Easter Eggs in ‘The Bear’?
Subtle, and not so subtle, culinary references are sprinkled throughout the show’s third season.
By Ella Quittner
Pizza Flavors Without Pizza Temperatures
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
The Secret Behind a Beloved Palestinian Dessert
Mastic sap, also known as tears, enhance this light, creamy dessert.
By Ligaya Mishan
Grilled Hot Dogs, Honey Mustard Potato Salad and Berry Sheet Cake
Alexa, play “The Stars and Stripes Forever.”
By Mia Leimkuhler
It’s Easy Being Extra-Green Pasta Salad
And more breezy, delicious summer dishes: watermelon salad, grilled tahini-honey chicken, tomato-basil fried rice.
By Emily Weinstein
A Perfect Summertime Recipe for Ground Turkey
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
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