Food

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.

Just drop the ingredients into the pot, let them bubble for a few hours and then pull the soft, succulent meat into shreds.

Over and over, they strain to persuade us that vegetables are healthy — and other things we’ve all known since childhood.

A buttermilk chess pie so good that it has followed a pastry chef around for more than a decade.

The New York-based, French-born chef Yann Nury updated his childhood favorite with cherry tomatoes and an olive oil crust.

Long overlooked as throwback novelties, spinning trays are making a comeback.

The designer Rolly Robínson gathered their close friends and collaborators to celebrate their new collection of jungle-themed pieces.

The secret ingredient is ice, which quickly cools the noodles and makes the sauce brothy and cold enough to freshen a July evening.

At the Baroque guesthouse she runs in Portugal, Rebecca Illing hosted old friends for a meal suffused with nostalgia.

There will always be olives. But what about crystallized flowers or a charred spice pod?

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.

A five-star, reader-favorite recipe for the queen of summer stone fruits.

1. Marinate chicken. 2. Roast chicken. 3. Congratulate yourself on a fantastic meal.

Consider this your permission to go big this weekend.

Cherry and mascarpone, vanilla with soy sauce caramel and more ice cream (sadly without a jingle).

Chilled zucchini soup, buttermilk green goddess slaw and cucumber agua fresca are lush, vegetal and so Julia.

In all fairness, Samantha Seneviratne’s chocolate-peanut butter swirl cookies are delicious no matter the date.

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

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

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

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

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

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

Alexa, play “The Stars and Stripes Forever.”

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

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.

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

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

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.

Under a drizzle of minted, parsleyed dressing punched up with capers and salted with feta, skirt steak with salsa verde is one of summer’s great feeds.

A seven-ingredient summer dessert that tastes like a vacation.

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.

The cloaked breast meat is insulated from the heat of the grill and made tender by the acidity of the mustard.

Old Bay waffle fries, loaded nachos or a Nathan’s hot dog on the Coney Island boardwalk will go nicely.

Pesto is a summer hitmaker, making heirloom tomato tarts, herby potato salads and super quick weeknight pastas sing.

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.

“This is my favorite NYT recipe.”

The New York Times Food staff picked their favorite pizza spots in the country. Now we want to hear from you.

Explore a whiskey renaissance, tour the country’s oldest public library and brave a brisk sea dip in the Irish capital.

For Pride Month, we asked people ranging in age from 34 to 93 to share an indelible memory. Together, they offer a personal history of queer life as we know it today.

Golden, salty schmaltz seasons a vibrant tomato and onion salad in this savory dish from Melissa Clark.

For when you want the lightness of a salad but the comfort carb-iness of rice.

Sendo has a new counter for sushi, Nordic fare in a rustic setting at Kabin and more restaurant news.

For many Jamaicans, lychee cake is the taste of celebration. Its origin tells the history of Chinese immigration to the Caribbean island.

Julia Moskin’s five-star recipe is simple, salty, thick and smooth — a coolly satisfying remedy for summer’s sluggish heat.

From Southern California to the Mississippi Delta to the Pacific Northwest, the bounty of great pies has never been bigger.

Sales are down, and health concerns are up. But wine’s history of providing beauty, joy and affirmation should not be forgotten.

Since the early 2000s, the variety and quality of pizza made by ambitious chefs all over the country have only gotten better.

We asked, you answered: Here are the sandwiches our readers live for, including turkey leg, beef tongue and a crab BLT.

Airlines, restaurants and hotels are all making travel easier for people with sensitivities to foods like peanuts, wheat and milk, but it’s still critical to be your own advocate.