Food
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The Best Store-Bought Thanksgiving Pie Crust, Stuffing and More
Our panel of Times tasters scoured ingredient lists, picked favorites and passed along takeaways.
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The Crispy, Juicy Joy of (Carefully) Deep-Frying a Turkey
I hate stunt food. You will not see me ordering a steak wrapped in gold leaf. I won’t do a…
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Cracking the Green Bean Casserole Code
Dorcas Tarbell restocks her 97-year-old father’s fridge from a grocery list he gives her every week. One of the items…
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A Chill in the Air and Chili in Your Pot
Turkey chili, chili con carne, black bean chili with mushrooms, white bean chili with lamb — our chili collection is…
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The Real End of David Chang’s Momofuku Ko Happened Years Ago
The revolutionary tasting-menu restaurant eventually came to resemble the fine-dining titans it tried to dethrone.
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This Is the Ultimate Chocolate Cake
I once read an interview with the French chef Alain Ducasse, in which he said: “Sugar is the enemy of…
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Recycled Kitchen Gadgets
A wish list for culinary doodads certain to improve our cooking lives.
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Mom’s Favorite Chicken Dinner Gets a Makeover
Melissa Clark takes mustardy, bread crumb-laden thighs to new heights.
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This Showstopping Three-Course Dinner Is as Easy and Light as It Gets
Impress your friends without much effort with this menu from David Tanis: a spiced carrot soup, a roasted fish with…
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Dining’s Past Is on the Menu at Clara in the New-York Historical Society
Kawabun opens its first branch outside Japan, Altair channels the elements and more restaurant news.