The Century-Long Saga of the Caesar Salad
The world-famous salad is the pride of Tijuana, Mexico. But 100 years later, no one can agree on who created it.
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Food
Highlights
CreditChristopher Testani for The New York Times. Food Stylist: Simon Andrews. Restaurant Review: A Shawarma Stall Is the Stage for a Spice Virtuoso
Spice Brothers is a showcase for the power of cinnamon, turmeric and other flavors of the Middle East.
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CreditLanna Apisukh for The New York Times The Unexpected Trick to Grilling Better Hot Dogs
Millions of Americans will be eating hot dogs this week. Here’s a streamlined method with a final easy tweak to ensure yours sizzles and snaps.
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CreditChristopher Testani for The New York Times. Food Stylist: Simon Andrews. How a Cake Became a National Obsession
For many Jamaicans, lychee cake is the taste of celebration. Its origin tells the history of Chinese immigration to the Caribbean island.
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CreditNico Schinco for The New York Times. Food Stylist: Barrett Washburne.
Is Organic Produce Worth the Higher Price?
You need to weigh your budget, but it does have benefits. Including some that are not obvious.
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CreditNaomi Anderson-Subryan Ask NYT ClimateLearn the Secrets to Perfect Pasta Every Time
In the latest installment of her YouTube series, the cookbook author and chef Sohla El-Waylly will teach you how to tame that pantry workhorse.
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CreditVaughn Vreeland/The New York Times You Won’t Stop Thinking About This Easier Clam Chowder
Full of corn, cod and potatoes, this one-pot soup from David Tanis rounds out a menu of cherry tomato toasts and fresh nectarines in lime syrup.
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CreditDavid Malosh for The New York Times. Food Stylist: Simon Andrews. The Key to the Best Weeknight Chicken Dinner Is Already in Your Pan
Golden, salty schmaltz seasons a vibrant tomato and onion salad in this savory dish from Melissa Clark.
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CreditDavid Malosh for The New York Times. Food Stylist: Simon Andrews. A Good AppetiteSales are down, and health concerns are up. But wine’s history of providing beauty, joy and affirmation should not be forgotten.
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CreditCraig Frazier The Pour
How America Became the Capital of Great Pizza
Since the early 2000s, the variety and quality of pizza made by ambitious chefs all over the country have only gotten better.
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CreditWilliam DeShazer for The New York Times Why Do We Love ‘The Bear’ So Much?
The grit, the merch, the biceps. Charting the cultural phenomenon that sparked new interest in the people behind the scenes at restaurants — or at least, in their stuff.
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CreditChuck Hodes/FX critic’s notebookThe Chef Is Human. The Reviewer Isn’t.
A new study showed people real restaurant reviews and ones produced by A.I. They couldn’t tell the difference.
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CreditBen Konkol Critic’s NotebookYellowtail Gets the Prosciutto Treatment and More at Kappo Sono’s Kaiseki Counter
Drinks and pastries at Liz’s Book Bar, Il Mulino adds a steakhouse and more restaurant news.
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CreditEmon Hassan for The New York Times Off the MenuIt’s Easy Being Extra-Green Pasta Salad
And more breezy, delicious summer dishes: watermelon salad, grilled tahini-honey chicken, tomato-basil fried rice.
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CreditJohnny Miller for The New York Times. Food Stylist: Samantha Seneviratne. Five Weeknight Dishes
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Grilled Hot Dogs, Honey Mustard Potato Salad and Berry Sheet Cake
Alexa, play “The Stars and Stripes Forever.”
By Mia Leimkuhler
A Perfect Summertime Recipe for Ground Turkey
Cybelle Tondu’s new recipe for turkey, shiitake and cashew lettuce cups is full of soy and oyster sauce-y notes, with sweet hoisin sauce for dipping.
By Melissa Clark
How Healthy Is Watermelon?
It’s hydrating, to start. Here’s what else experts had to say about this warm-weather treat — along with some refreshing recipes.
By Caroline Hopkins
Skirt Steak, Long Sunday
Under a drizzle of minted, parsleyed dressing punched up with capers and salted with feta, skirt steak with salsa verde is one of summer’s great feeds.
By Sam Sifton
An Atlantic Beach Pie State of Mind
A seven-ingredient summer dessert that tastes like a vacation.
By Mia Leimkuhler
Dress Your Chicken in Mustard and Mayonnaise
The cloaked breast meat is insulated from the heat of the grill and made tender by the acidity of the mustard.
By Sam Sifton
Four Fantastic Frozen Drinks (and What to Eat With Them)
Old Bay waffle fries, loaded nachos or a Nathan’s hot dog on the Coney Island boardwalk will go nicely.
By Becky Hughes
That’s That Basil Pesto
Pesto is a summer hitmaker, making heirloom tomato tarts, herby potato salads and super quick weeknight pastas sing.
By Tanya Sichynsky
It’s Dumpling Tomato Salad Season
“This is my favorite NYT recipe.”
By Mia Leimkuhler
Where Is the Best Pizza in the United States … and the World?
The New York Times Food staff picked their favorite pizza spots in the country. Now we want to hear from you.
By Eleanore Park
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