There are more than 300 varieties of the spicy chile paste, born in Southeast Asian villages and passed down through generations.
The nEAT Kitchen’s maple boards slope to funnel juices and produce detritus.
Sasha Shor shares the Russian recipes her family enjoyed in the Smoky Mountains after the family’s emigration to America.
The Shake & Bake theater company brings “Love’s Labour’s Lost” to the meatpacking district, and dinner is included with the ticket.
The flavors of Mexican street corn inspired this easy summer pasta, studded with bits of feta, basil and jalapeño.
The end-of-summer sprint to eat as many ripe tomatoes and corn, peaches and blackberries as possible is just beginning.
Make the chef Matthew Hyland’s recipe for Rhode Island sloppy Joes, Melissa Clark’s latest for a corn-seafood stew or David Tanis’s lamb leg steak.
A collective, non-exhaustive list of behaviors that keep us on point.
Lean and meaty, a center-cut lamb leg steak is done in minutes, and makes a rustic-yet-elegant meal paired with an olive relish.
August corn and seafood meet green chiles, lime and tomatillos in this bright and colorful stew.
Make a simple salsa verde, and let it brighten some evening meals.
Kris Moran helps Wes Anderson create his meticulous cinematic worlds. She also knows how to whip up the perfect dish for an impromptu dinner.
Roast garlic cloves in your toaster oven, then throw them on some greens. Or make up some grilled peach toast, or a tomato pie.
A delicious innovation using techniques common to both dessert cultures.
Two Southern cooks chew on questions of culture, identity and cuisine.
A chef pays delicious tribute to his start in a Rhode Island supermarket.
Centuries of colonization nearly erased the taste of the Pacific. Now, a new generation is reimagining the regional food for a new era.
Why relegate pork shoulder to the braising pot when you could put tender, juicy shoulder steaks on the grill? Alison Roman makes the case.
Classically trained but always inventive, he dazzled the culinary world, sweeping up Michelin stars wherever he set foot with a new restaurant.
The chef, who died on Monday at 73, embodied the old-world mentality before setting the stage for a new era in dining.
Find comfort in cooking, whether you make slow-cooker butter chicken, pork chops with tamarind and ginger or salted tahini chocolate chip cookies.
Cook a little happiness into your life: Make David Tanis’s pita sandwiches, filled with an herby omelet, and Melissa Clark’s lemon-blueberry bars.
This dish — a pita, filled with an herb-packed omelet — is a mash-up worth replicating.
It’s a classic, arguably essential pairing, but striking the right balance can be tricky.
A wooden building in Eastchester, which was torn down in 1960, had a long history — possibly dating to the 17th century — as a watering hole.
Taco Quetzalcoatl serves home-style cooking in an out-of-the-way neighborhood.
The sign on the restaurant reads “Dungan cuisine,” without fanfare. But this is news: Lagman House is likely the first and only Dungan restaurant in New York.
Make some Italian sausage sandwiches, or cook up a cowboy ragù inspired by a fire-loving oysterman on Long Island.
Good conversation, fun tableware and hyper-seasonal fare are Zoe Latta’s secret ingredients for a relaxed, stylish evening.
It’s Alton Brown’s birthday today, just the moment to make his Arctic char burgers and breakfast carbonara.
Samin Nosrat wrote about chapli burgers in this week’s Eat column. Let them kick off days of good eating.
Make a strawberry Bundt cake, a sour cherry pie and more seasonal treats.
Paired with a miso dressing, this take on the classic is a far cry from those cafeteria versions, plopped on plates with an ice cream scoop.
Dive deep into summer produce with Charlie Bird’s farro salad; pasta with green beans, potatoes and pesto; and zucchini pancakes.
A pie as you may know it, it’s not. But good things happen when torn chunks of fresh buffalo mozzarella meet roasted eggplant.
Make a breakfast salad Julia Moskin brought back from the restaurant Carthage Must Be Destroyed, and a no-recipe take on caprese salad for dinner. Or both!
Young expats have transplanted their bright, Instagrammable cooking and mellow lifestyle by opening cafes in New York City.
Taking inspiration from kebabs, a patty becomes tangy, spicy, creamy and crunchy.
Alison Roman tosses lemons, kale and beans into the pan with chicken thighs to soak up the flavorful fat.
In “Cured Meat, Smoked Fish and Pickled Eggs,” Karen Solomon offers new ideas for everyday foods.
Japanese chefs use a bamboo tea whisk to clean their wasabi graters. The trick works on a Microplane, too.
Take a cue from Tejal Rao’s latest column: Pick up some of the good canned stuff, and make the chef Scarlett Lindeman’s recipe tuna salad.
A small storefront in Manhattan houses a very deep knowledge of a very narrow subject: books about food.
Make the coming days delicious with a salty-sweet Atlantic Beach pie, zucchini pasta, and salmon, two ways.
A gourmand who explored Los Angeles’s immigrant communities, taco carts and chic restaurants, Mr. Gold won renown in the culinary world and a Pulitzer Prize for criticism.
Sweet potato fries, basic pesto and more for the weekend.
Schooled in Paris, she was a strong-willed teacher of traditional French cuisine for modern tastes and an influential chef and restaurateur.
This barbecue born of peppers, pimento, fire and Jamaican history carries a tradition worthy of celebration.
Childhood memories of summers in Atlantic Beach, N.C., inspired this no-frills lemon pie, sweetly creamy and salty all the same.
Every Saturday, in a yard at Albany Avenue and Pacific Street in Crown Heights, Donnell Rogers sells pork ribs and chicken legs with a vinegar sauce.
A Catalan favorite — toasted bread rubbed with garlic and topped with juicy, ripe tomatoes — is just the meal for those high summer days.
Emily Weinstein, a food editor at The New York Times, is taking the helm on Fridays, sharing recipes for busy people.
Countless studies show it’s the healthiest way to eat. But too few people actually follow it.
This Elmhurst, Queens, spot’s signature dish, a giant bun filled with chicken curry, is found on a menu largely devoted to Thai and Chinese classics.
Little House Café, a bakery-restaurant in Elmhurst, serves Malaysian specialties alongside Thai and Chinese classics.
Whip up a casual puttanesca, or take a more structured approach, with new dishes from Yotam Ottolenghi or the kitchen at King in Manhattan.
Home cooks are paired with chef and restaurateur mentors to hone their business acumen.
Tasting your way to a deeply summery salad.
Continue the good feeling of weekend summer cooking through the week with sheet-pan chicken and a clafoutis.
As summer moves steadily along, consider making grilled sea scallops or a dressed up avocado salad.