A Pretzel Recipe That Won’t Tie You in Knots
Compared with a tricky loaf of sourdough, these classic treats aren’t hard to get right, and can similarly scratch the itch for a baking project.
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Highlights
Photo CreditKerri Brewer for The New York Times. Food Stylist: Simon Andrews. Photo CreditKelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks. Rolex (an Egg Wrap, Not a Watch) Is the Breakfast to Change Your Mornings
A popular snack on the streets of Kampala, Uganda, the dish, a vegetable omelet rolled up in a chapati, cheekily shares a name with the luxury brand.
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Photo CreditAli Lapetina for The New York Times Making it workThe Hard-Fought Journey From East Africa to an Award-Winning Detroit Restaurant
Hamissi Mamba, a refugee from Burundi, knew little of American culture when he arrived eight years ago and learned English watching the “Peppa Pig” cartoon. But he opened his dream restaurant, and the accolades have rolled in.
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Photo CreditLeor Miller for The New York Times Why Is Chartreuse Hard to Find Right Now? Ask the Monks Who Make It.
Just as the herbal liqueur is becoming more popular, the French order that has produced it for more than two centuries is pulling back to focus on faith.
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Photo CreditHiroko Masuike/The New York Times Corn, Long a Broadway Side Dish, Is This Show’s Main Course
“Shucked” is the first Broadway show in which the breakout star is a vegetable, served up in a cornucopia of puns.
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Photo CreditJoshua Aronson for The New York Times This Website Promises the Hot Reservation (If You’re Willing to Pay)
Prime-time seats at Rao’s, Carbone and Don Angie are among the tables found on Appointment Trader.
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- A Good Appetite
Photo CreditChristopher Testani for The New York Times. Food Stylist: Simon Andrews. A Cheesy, Crunchy Baked Tofu to Make Right Now
A lacy crust of grated Parmesan makes sheet-pan tofu even crispier, Melissa Clark writes.
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Photo CreditDeSean McClinton-Holland for The New York Times Superbueno, in the East Village, Wants to Redefine the Agave Bar
A veteran of the downtown cocktail scene, Ignacio Jimenez will focus on Mexican ingredients and hospitality.
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Photo CreditLinda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
- critic’s Notebook
Photo CreditGabriella Angotti-Jones for The New York Times Mickey Bars, Turkey Legs and the Obsession With Disney Food
A fascination with the theme parks’ cuisine has spawned fan websites and snagged our critic, who has a Disney back story of her own.
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Photo CreditChristopher Testani for The New York Times. Food Stylist: Simon Andrews. 5 Festive Dishes for an Easy Eid Lunch
Streamlining preparations for this celebration makes gathering in community even more meaningful.
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Photo CreditBobbi Lin for The New York Times. Food Stylist: Maggie Ruggiero. There’s So Much to Love About Tofu
Even the most experienced cooks may not know the extent of its versatility. Here’s how to use it to its fullest.
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- Front Burner
Photo CreditEmon Hassan for The New York Times Papaya King’s Reign Continues Just Across the Street
The Upper East Side fixture makes a short move, Murray’s Cheese Shop serves up cacio e pepe mac and cheese, and more.
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- The Veggie
Photo CreditKasia Pilat I Made You a Meal Plan: 3 Not Sad Vegetarian Desk Lunches
These packable, practical recipes make lunch in the office just a little more exciting.
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