10 Red Wines to Drink Now: Austria Edition
There’s more to Austrian wines than grüner veltliner. Its reds range from juicy and refreshing to satisfyingly complex.
By
There’s more to Austrian wines than grüner veltliner. Its reds range from juicy and refreshing to satisfyingly complex.
By
Cheap, unfussy and adaptable, these lentils call up warming memories of home and family for many South Asians.
By
Using canned artichokes and frozen peas keeps this fresh meal simple to make all year long.
By
Something about the crackle of the crust, the snap of the bubbles and the salt and spice of the chicken makes for an extraordinary combination.
By
This Easy, Make-Ahead Easter Brunch Only Feels Expensive
This spring menu — a showstopping frittata, a snappy salad and a chewy cookie from a celebrated restaurant chef — isn’t just surprising. It’s surprisingly simple.
By
Why Are Restaurants Filling Up With Fake Flowers? Ask This Guy.
They’re popping up all over the dining world: huge, elaborate arrangements of faux blossoms and plants — many of them the work of one enterprising man.
By
An Easter Loaf Baked With Fruit, Spices and Caribbean Sun
This classic Jamaican treat is bold, bright and vibrant, and central to the holiday.
By
A Simple Trick Makes a More Flavorful Egg
For the illustrator Paul Karasik, an Italian salesman’s ingenuity led to a surprising discovery.
By
A Lenten Soup So Good the Memory of It Lasts a Whole Year
For Ecuadoreans, fanesca, a labor-intensive soup served just during the lead-up to Easter, is a staple of Holy Week festivities.
By
Last Call for the Montana Club, and a Past Straight Out of ‘Yellowstone’
The century-old club, in Helena, had a celebrated Black bartender and a membership of Montana’s biggest movers and shakers.
By
The Egg Dish You Need to Make Right Now
A fragrant mash-up of shakshuka, eggs in purgatory and egg curry, this easy one-pan recipe can be made with pantry ingredients you probably already have on hand.
By
Why Doubles Remain Trinidad’s Most Popular Food
This traditional dish, heady with spices and deeply satisfying, serves as a reminder of survival and possibility.
By
Cassava Is the Secret to Gluten-Free ‘Flour’ Tortillas From Coyotas
Snacking for the Masters, a benefit for a culinary careers program and a fond farewell to this column.
By
Advertisement
Not for you? There’s always carrot maqluba, or a no-recipe recipe for kielbasa with pierogies.
By Sam Sifton
It can star in a creamy pasta or casserole, or be the understudy to kale in a spring minestrone.
By Tanya Sichynsky
Sheet-pan japchae makes easy work of caramelizing a rainbow of vegetables before tossing with noodles.
By Eric Kim
Explore ancient caves, catch a concert in a former textile mill, feast on mangoes and go on a poetry crawl in this fast-changing Indian city.
By Saumya Roy
Irresistible honey-and-soy-glazed chicken thighs, a springy Easter menu and a one-pot dish sure to please.
By Melissa Clark
It is a testament to the power of seasoning and steady, patient simmering.
By Ligaya Mishan
A seafood bar opens above Claud, the former chef of Maharlika and Jeepney turns to Italian cuisine, and more restaurant news.
By Florence Fabricant
Eric Kim’s bacon and egg don is extremely delicious, and extremely simple.
And plenty more minimum-effort, maximum-rewards dinner ideas.
By Melissa Clark
Contestants rushed through the streets with croissant-laden trays in a moment for the French capital to showcase its cafe culture ahead of the Summer Olympics.
By Aurelien Breeden
Advertisement
Advertisement