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.

The grit, the merch, the biceps. Charting the cultural phenomenon that sparked new interest in the people behind the scenes at restaurants — or at least, in their stuff.

Whittle down a pantry pasta to its most oomph-giving essentials and you have pasta nada, an easy, life-giving dinner for draining days.

A new study showed people real restaurant reviews and ones produced by A.I. They couldn’t tell the difference.

Huli huli chicken requires lots of turning so that its glaze of soy sauce, brown sugar, rice vinegar and ketchup (with plenty of garlic and ginger) doesn’t scorch.

Da Silvano was a celebrity hangout, drawing boldface names like Madonna, Barry Diller and Yoko Ono. It was often referred to as the downtown Elaine’s.

No soaking or salting is needed for Zainab Shah’s borani banjan: just a quick fry before the eggplant is nestled into garlicky yogurt and topped with tomato, pomegranate and mint.

Crisp on the outside, tender on the inside, savory farinata brings a taste of the Mediterranean coast to your kitchen.

Halloumi with lettuce and tomato, spiced lamb on an English muffin and a Scuttlebutt.

Blanketed with cheese, this filling recipe is perfect for summer and surprisingly light.

Plus: art about office life, colorful rope rugs — and more.

Here’s how our grand survey of sandwiches in all five boroughs came to be, plus some staff favorites.

And more excellent vegetarian sandwiches, like the HLT (halloumi, lettuce and tomato) and Superiority Burger’s crispy fried tofu.

Kay Chun’s esquites recipe captures all the elements of elotes in a salad: charred sweet corn, tangy lime, creamy cotija and spicy ancho chile.

Find your favorite lobster shack, take a ferry to an island and linger in bookstores over a weekend in this classic New England destination.

Toasted bread, tomatoes and watermelon are tossed with a piquant dressing that’s made from both the sweet watermelon flesh and tangy rind.

Dried limes can take your weeknight meal to the next level.

Bold and bright recipes for a Juneteenth feast.

Stefano Secchi is opening Massara in the Flatiron district, ice creams inspired by appetizing and more restaurant news.

Don’t worry, we’ve got plenty of excellent chicken breast recipes, too: honey garlic chicken, chicken piccata and green masala chicken, to name a few.

The New York Times Food staff crisscrossed the city in search of its most noteworthy sandwiches and now we want to hear from readers.

A portrait of the five boroughs between two slices of bread.

According to Maria Lemos, the founder of the Athens boutique Mouki Mou, it’s all about “philoxenia,” a love of one’s guest.

The tender-stewed cut is being pushed to the culinary forefront by creative chefs and home cooks, leading to higher prices.

Lidey Heuck’s jubilant, cumin-y combination of crunchy raw corn kernels and sautéed peppers is hearty and flavorful enough to be a light meal unto itself.

Don’t get sick this season.

He had opened two restaurants and a cocktail bar in downtown Manhattan, and he was preparing for a big expansion backed by LeBron James.

My five-star recipe yields a crisp crust and luscious interior.

Melissa Clark’s versatile fruit galette is an “easy and beautiful” five-star reader favorite.

Deviling bolsters smaller pieces of blue crab with mayonnaise, bread crumbs, sautéed aromatics, plus a kick of cayenne.

Serve with mac and cheese, coleslaw, pickled jalapeños and potato salad.

Urban Tandoor, an Indian restaurant in southwest England, is using terrible music video parodies made by its staff to bring in new and younger guests.

Bottles that are built for the heat: light-bodied, agile and low in alcohol, whether red, white, rosé or sparkling.

Best seat in the house, no question.

From her work with Julia Child, Madhur Jaffrey and Edna Lewis, Judith Jones revolutionized American cookbook publishing.

Zucchini salad with bread crumbs! Cold sesame noodles with corn and basil! Tomato! Cheddar! Toasts!

His $6 bottle of Napa Valley cabernet won a historic tasting in Paris in 1976, astonishing connoisseurs and putting his Stag’s Leap winery on the map.

Ali Slagle’s cucumber-avocado salad has just five ingredients and complements pretty much every meal.

Stroll along the river, explore a contemporary art scene and admire panoramic views in this scenic Central European capital.

Asian American chefs are embracing the medicinal gourd anew.

Made with fried leftover corn tortillas for heft and jalapeño and onion for lift, these are scrambled eggs with oomph.