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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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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These titans of caloric consumption aren’t signing deals or getting specials, but they form the backbone of an American tradition.
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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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No campfire? No problem. This tart and a second, simple recipe from Melissa Clark’s YouTube series, “Shortcut vs. Showstopper” can easily be made in the oven.
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How Would the Restaurant in ‘The Bear’ Work in Real Life?
The show is praised for its gritty realism, and some of the details are spot-on. Others, not so much, according to food insiders.
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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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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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Learn 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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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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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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Sales 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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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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Yellowtail 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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Pizza Flavors Without Pizza Temperatures
Ali Slagle’s no-boil, no-chop crispy gnocchi with burst tomatoes and mozzarella is full of pizza goodness, no oven-cranking required.
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Cherry and mascarpone, vanilla with soy sauce caramel and more ice cream (sadly without a jingle).
By Becky Hughes
Chilled zucchini soup, buttermilk green goddess slaw and cucumber agua fresca are lush, vegetal and so Julia.
By Tanya Sichynsky
In all fairness, Samantha Seneviratne’s chocolate-peanut butter swirl cookies are delicious no matter the date.
By Mia Leimkuhler
Soak up history, relax in beer gardens that pop open like tulips in summer, and make a pilgrimage to Fenway Park.
By Jenna Russell
Subtle, and not so subtle, culinary references are sprinkled throughout the show’s third season.
By Ella Quittner
Mastic sap, also known as tears, enhance this light, creamy dessert.
By Ligaya Mishan
Alexa, play “The Stars and Stripes Forever.”
By Mia Leimkuhler
And more breezy, delicious summer dishes: watermelon salad, grilled tahini-honey chicken, tomato-basil fried rice.
By Emily Weinstein
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
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
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