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Food

Highlights

  1. Photo
    Last week, Wizard Hat finished a two-year stint at a Brooklyn bar. In June, it will pop up inside a bakery.
    CreditDeSean McClinton-Holland for The New York Times
    Critic’s Notebook

    New York’s Most Inventive Pizzas Are Cooked Up at Pop-Ups

    With a new breed of portable ovens and an anything-goes spirit, roving pizzaiolos are turning out impressive pies at bars, breweries and events.

     By Pete Wells

    1. Photo
      CreditAdam Riding for The New York Times

      In Parched Arizona, the Produce Gardens Bloom

      Gardeners and small farmers are growing food with minimal water, in ways large and small that could help the Southwest survive an epochal drought.

       By Brett Anderson and Adam Riding

  1. The Pour
    Photo
    CreditTony Cenicola/The New York Times

    10 Boxed Wines That Are Really Good, Seriously

    Thoughtful winemakers, motivated by environmental concerns, are turning to boxes.

     By Eric Asimov

  2. off the menu
    Photo
    The chef Fernanda Serrano, formerly of the NoMad in London, is in the kitchen at elNico, in the Penny Williamsburg hotel.
    CreditEmon Hassan for The New York Times

    ElNico, Latin American With a Skyline View, Opens in Williamsburg

    The latest from the Edge Harlem team, a seasonal location of Torch & Crown in Union Square and more restaurant news.

     By Florence Fabricant

  3. Photo
    These nutty buckwheat waffles are naturally gluten-free and bright from lemon zest.
    CreditKelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.

    3 Quick Breakfast Waffles That Meet You Where You Are

    Chocolaty, nutty or savory and full of umami, each one is sure to please.

     By Yewande Komolafe

  4. Photo
    CreditBryan Gardner for The New York Times. Food Stylist: Barrett Washburne.

    Our 20 Most Saved Recipes of All Time

    The dishes readers tucked into their (digital) recipe boxes over and over again.

     By Margaux Laskey

  5. A Good Appetite
    Photo
    This meatless white lasagna takes a good amount of time, but it’s worth every minute.
    CreditDavid Malosh for The New York Times. Food Stylist: Simon Andrews.

    Turn Your Pasta Primavera Into a Lasagna

    Layered with asparagus, spinach, peas and lemony ricotta, this springy recipe from Melissa Clark is the cheesy dish for right now.

     By Melissa Clark

  1. Restaurant Review
    Photo
    The menu is shaped by everyday foods as well as historical vegetable cookery.
    CreditKarsten Moran for The New York Times

    Restaurant Review: Naro Makes New Magic From Classic Korean Dishes

    In a sleek, futuristic Rockefeller Center space, the owners of Atomix and Atoboy reach back in time to traditional recipes.

     By Pete Wells

  2. Photo
    Harlem Shake, a Black- and women-owned restaurant, is celebrating its 10th anniversary.
    CreditJason LeCras for The New York Times

    Where the Milkshakes Are Served With a Celebration of Black Culture

    At Harlem Shake, which continues to expand, the fun retro vibes connect to a deeper diner history.

     By Kayla Stewart

  3. Photo
    “I can say it’s very representative of my style,” Mrs. Ki said. “Very classic French dessert, but I make it my own style with Korean ingredients.”
    CreditPeter Flude for The New York Times

    The South Korean Chefs Redefining the Art of Pastry

    Their boundary-blurring desserts reflect their Korean background and French training.

     By Elyse Inamine

  4. Front Burner
    Photo
    CreditEataly

    El Bulli’s Explores Gastronomy in an Expansive Series of Books

    Read the El Bulli Foundation’s newest books on wine, pick up a Sweeney Todd apron and more food news.

     By Florence Fabricant

  5. What to Cook
    Photo
    CreditKelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.

    Waffles or Pancakes?

    You (or mom) might just want both, so you don’t have to decide between chocolate waffles and cornmeal blueberry pancakes.

     By Melissa Clark

  1. Sprightly Soups (and Salted Margarita Bars) to Help You Feel Better

    Gingery chicken soup, slow cooker harissa stew and tequila-spiked lime bars are sure to cure whatever ails you.

    By Melissa Clark

     
  2. Eat

    Yotam Ottolenghi Celebrates Spring With Asparagus

    This salad is enlivened by a sweet-and-spicy coconut sprinkle.

    By Yotam Ottolenghi

     

  3. Where to Take Your Picky Parents to Dinner

    Keep it reasonably priced, fun and not too loud.

    By Nikita Richardson

     
  4. Food Matters

    Why Do American Diners Have Such a Limited Palate for Textures?

    Complex taste sensations play a crucial role in food around the world — but have long been shunned stateside.

    By Ligaya Mishan and Esther Choi

     

  5. Oyakodon Is Bliss in a Bowl

    Also soothing and satisfying: crisp gnocchi with sausage and peas, soy sauce noodles with cabbage and fried eggs.

    By Sam Sifton

     

  6. Smart Shortcuts for Big Flavor

    These quick and easy recipes — like grilled shrimp with spicy slaw and crispy sour cream and onion chicken — help you work smarter, not harder.

    By Emily Weinstein

     

  7. Chicken Salad and Mint Juleps, Hot Browns and Earl Grey

    A coronation and some very fast horses make for a weekend of festive eating and drinking.

    By Sam Sifton

     

  8. Let’s Play Recipe Matchmaker

    Readers had very specific recipe requests, and I’ve paired them with dishes from the New York Times Cooking database.

    By Tanya Sichynsky

     

  9. In Todos Santos, Mexico, a Natural Wine Bar Designed For Lingering

    Plus: kimchi cannabis gummies, Peter McGough’s debut solo exhibition — and more recommendations from T Magazine.

     
  10. Making It

    Why Monumental Cream Puff Towers Are on the Rise

    Croquembouche, the French pastry popularized in the early 19th century, is suddenly back on the banquet table.

    By Ella Riley-Adams