Something out there, something delicious, is speaking to you. Heed its call.Samantha Seneviratne’s Black Forest sheet cake.Johnny Miller for The New York Times. Food Stylist: Samantha Seneviratne.Good morning. I had smoked chicken wings on the menu for dinner,... More »
It’s not a myth: You really do need to slap them and listen carefully.Don’t worry, it’s not just you. It’s hard to pick a good watermelon. So much of what determines its sweetness is beyond your control. And what is in your control may go against your instinct... More »
Fill in the giveaway information, and you’ll be entered to win a copy of Korean Made Easy: Simple Recipes to Make from Morning to Midnight by Seji Hong. (Kyle Books, 2024). (ARV $26.99)Note: You can enter this giveaway one (1) time per e-mail address per ... More »
A perfect Vietnamese coffee is reason enough to celebrate. But a few sweet treats can’t hurt.I’ll never forget the first time I tried a sweetened, iced Vietnamese coffee, or cà phê sữa dá: I was subletting a room with my friend Elizabeth one muggy summer in At... More »
At Lapis in Washington, D.C., the beloved shrimp mantoo are inspired by the chef Shamim Popal’s life and her love for Afghanistan.The menu at Lapis, an Afghan restaurant in the Adams Morgan neighborhood of Washington, D.C., offers tongue-in-cheek introductions... More »
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.Ali Slagle’s barbecue vegetable salad.Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne.On summ... More »
When the chef and restaurateur James Kent died suddenly of a heart attack last month at 45, the looming question was who would lead his kitchen and restaurant group. In the culture of his company, no single person is considered to be a replacement. As when Mr.... More »
Melissa Clark’s five-star recipe turns summer’s vibrant produce — tomatoes, eggplant, zucchini and peppers — into a must-eat French delight.Melissa Clark’s ratatouille.Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.The 2024 Paris... More »
“A Gimlet is technically lime cordial and gin,” explains Toby Cecchini, owner of Brooklyn’s Long Island Bar. “That is the technical definition—but that is not a great drink.” Experts Featured Talia Baiocchi is the founder and editor-in-chief of Punch.... More »
My first taste was in 2017, in the balmy city of Castries, St. Lucia. Fresh off a lengthy booze cruise, I stumbled toward the resort buffet and noticed a small placard that read “banana ketchup.” The combination seemed contradictory, but curiosity called me cl... More »
During the Paris games, the Olympic Village will produce more than 12,000 baguettes. Most will come from bakers stationed at the village’s boulangerie—a French bakery, built within a former power plant, tasked with producing enough bread to sufficiently... More »
As Estelle Lamotte, Sodexo’s director of Olympic Village, told Eater earlier this summer, Olympic athletes are going to eat about 3 million bananas during the games. But athletes cannot survive on bananas alone. “At peak time there will be 15,000 people living... More »