Food

11 One-Pot Winner-Winner Chicken Dinners

11 One-Pot Winner-Winner Chicken Dinners

For many of us, getting a home-cooked dinner on the table after a long day is a tiny miracle, so…
A New Wine Shop That’s Worth the Trip

A New Wine Shop That’s Worth the Trip

Jonas Andersen is tied to train stations. Coming from Grand Central Terminal, where he was the beverage director at Agern…
Two Restaurant Critics, Two Perspectives on Indoor Dining

Two Restaurant Critics, Two Perspectives on Indoor Dining

As the Omicron variant surges across the United States, Covid cases are at an all-time high. But unlike in the…
The Nines, an Elegant Supper Club, Opens in the Former Acme Space

The Nines, an Elegant Supper Club, Opens in the Former Acme Space

Headliner The Nines Acme, the NoHo hot spot, is mostly history. Its underground bar and lounge remains in business, but…
Is Lodi Too Good for Rockefeller Center?

Is Lodi Too Good for Rockefeller Center?

When somebody says a restaurant’s food is better than it has to be, it’s only half a compliment. Usually they…
The Coffee Maker

The Coffee Maker

Credit...Koren ShadmiCulinary Arts is an occasional illustrated look at what we eat. Follow NYT Food on Twitter and NYT Cooking…
America’s Next Great Restaurants Are in the Suburbs. But Can They Thrive There?

America’s Next Great Restaurants Are in the Suburbs. But Can They Thrive There?

ST. CHARLES, Mo. — The flavors at the Peruvian restaurant Jalea are electric. The location? A bit more unassuming. The…
A Quandary for New York Restaurants and Workers: What to Do About Omicron?

A Quandary for New York Restaurants and Workers: What to Do About Omicron?

A week before Christmas, Skylar Peak, a busboy at ZiZi, a Mediterranean restaurant in Chelsea, learned in a text message…
The Secret to Easy Homemade Pizza

The Secret to Easy Homemade Pizza

Making pizza at home sounds fun, but homemade pizza dough can be finicky, even if you’ve had a lot of…
Counter the Winter Chill With This Farro and Gruyère Gratin

Counter the Winter Chill With This Farro and Gruyère Gratin

Quick-cooking farro, with its nutty flavor and plump, chewy texture, is the darling of the grain bowl, the star of…
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