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Food

Highlights

    2. Photo
      CreditKelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.

      This Carrot Cake Doesn’t Require Any Grating (Really!)

      Bolo de cenoura comes together quickly in a blender and makes an unforgettable afternoon snack, Yewande Komolafe writes.

       By Yewande Komolafe

    3. Photo
      CreditLinda Xiao for The New York Times. Food Stylist; Hadas Smirnoff. Prop Stylist: Megan Hedgepeth.

      24 Kid-Friendly Recipes

      We asked, and readers answered: These 24 recipes are happily approved by kids and their grown-ups.

       By Margaux Laskey, Andy Rementer, Krysten Chambrot, Kim Gougenheim, Rebecca Lieberman and Shannon Lin

  2. A Good Appetite

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    Take out the garlic for a play on shrimp scampi that lets the shrimp really shine.
    CreditJames Ransom for The New York Times. Food Stylist: Barrett Washburne.

    This Is Not Shrimp Scampi

    Nix the garlic (gasp!) for coriander seeds and a dollop of dill-speckled mayo for a subtle, speedy dish that’s all about the shrimp.

     By Melissa Clark

  4. Eat

    Photo
    CreditChris Simpson for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Pappas.

    To Fall in Love With Cabbage, Do This

    In Yotam Ottolenghi’s cabbage rolls with walnuts and sour cream, the dreaded vegetable becomes a star.

     By Yotam Ottolenghi

  5. Photo
    CreditPhoto Illustration by Sean McCabe. Photographs by Bravo

    Inside the ‘Top Chef’ Industrial Complex

    Entering its 20th season, the sprawling Bravo franchise has changed the way Americans eat and become a mirror of the restaurant industry.

     By Brett Anderson

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    CreditTony Cenicola/The New York Times

    The Joy of Zero-Waste Cooking

    Tamar Adler’s “The Everlasting Meal Cookbook” and other thrifty cookbooks breathe new life into every last leftover and scrap.

     By Tejal Rao

  3. Photo
    CreditKelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.

    Red Beans and Rice Feed New Orleans’ Soul

    The dish is central to the city’s identity — and central to it is the right bean.

     By Kayla Stewart

  1. An Asparagus Tart for Spring

    Make an adaptable tart with puff pastry, sabzi polo for Nowruz and more recipes.

    By Melissa Clark

     

  2. Exploring a Malaysian Jewel Box Packed With Color and Spice

    George Town, a colonial port on the island of Penang, dazzles visitors with its winding alleys, pastel-painted storefronts, sumptuously restored hotels and mouthwatering food.

    By Simon Elegant

     

  3. Cruz Miguel Ortíz Cuadra, ‌67, Face of Puerto Rican Culinary History, Dies

    The island’s leading expert on its cuisine and its roots, he sought to educate the world about it through books, podcasts and teaching.

    By Christina Morales

     

  4. What to Cook This Week

    Kid-friendly recipes, chicken ragù and more.

    By Sam Sifton

     

  5. What to Cook This Weekend

    Ideas for St. Patrick’s Day, a new recipe for clay pot rice with chicken, and more.

    By Sam Sifton

     

  6. Where to Eat Near Lincoln Center

    A few standout restaurants have opened near the arts complex in recent months.

     

  7. Mushroom Week Returns

    Set any HBO-induced fungal fears aside: It’s time for crispy tacos and saucy stews.

    By Tanya Sichynsky

     

  8. 36 Hours

    36 Hours in Taipei, Taiwan

    Find serenity in and around this glittering metropolis: Unwind with a slow tea session, pray to the god of love, and dip into wild hot springs.

    By Clarissa Wei

     

  9. The Best Sandwiches Should Surprise You

    By Melissa Clark

     

  10. Is This the New Cocktail Capital of Europe?

    Awash in small stylish watering holes where cocktails are tailored to customers’ tastes, Belgrade is quietly developing into one of the best bar destinations in Europe.

    By David Farley