Food
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Inflation Leads a New Generation to the Bread-Making Machine
Rediscovered in the early days of the pandemic, the mainstay of ’90s kitchens has become an indispensable tool for some…
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A Vegetarian Update for Old-School Tamale Pie
A bean-based chili and a little bit of spice bring this retro casserole into the modern age.
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The American Wine Industry Has an Old People Problem
To find an audience with younger consumers, American winemakers need to make changes, and fast, a new report finds.
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A Bright, Bold Citrus Salad Is Just the Start of This Dinner Party Menu
An Italian-style baked rice casserole and a gorgeous (and simple) almond cake round out this elegant dinner from David Tanis.
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Restaurant Review: Masalawala & Sons, Where the Food Is Bengali and the Mustard Oil Flows
In Park Slope, the team behind several bold Indian restaurants dives deep into homespun village cooking, with electrifying results.
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Foul Witch, From the Roberta’s Team, Opens in the East Village
An omakase spot that dives into Japanese history, a reopening for Noz Market, and more restaurant news.
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Fine Dining and the Ethics of Noma’s Meticulously Crafted Fruit Beetle
Since I read this month that Noma would pivot from a full-time restaurant to a kind of food laboratory and…
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Soup’s On
For much of my life, I thought of soup as a big pot of anything. I’d watch my mother make…
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It Wouldn’t Be a Kitchen Without These Tools
Four experts share the utensils and gadgets they can’t cook without.
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Limonzero Balances Sweet and Bitter Without Alcohol
Try the booze-free take on Limoncello, attend a virtual talk on Indigenous food sovereignty, and more.
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