What’s a Plant-Based Diet? Here’s What You Need to Know to Eat Less Meat.
It’s not the same as going vegan, but it can also have a strong impact on reducing your carbon footprint.
By
Supported by
Food
Highlights
Photo CreditRyan Liebe for The New York Times. Food Stylist: Barrett Washburne. Photo CreditEmilio Parra Doiztua for The New York Times The PourWhere to Drink Wine in Madrid
This warm, generous city overflows with great wine lists in restaurants and wine and tapas bars. Here are nine places you should try.
By
Photo CreditJohnny Miller for The New York Times. Food Stylist: Laurie Ellen Pellicano. The Best Baguette Is the One You Make Yourself
No need to fly to Paris for these baguettes. Four ingredients and an oven are all you need for boulangerie-style bread.
By
Photo CreditDavid Malosh for The New York Times. Food Stylist: Simon Andrews. A Good AppetiteA Sheet-Pan Chicken for Corn Season
Caramelized corn, pickled jalapeños and basil chicken make the most summery of sheet-pan dinners.
By
Photo CreditTony Luong for The New York Times New Zealand’s Fruit-Rich Ice Cream Gets a Sugary American Makeover
The wholesome summer favorite is catching on in the U.S., but with sprinkles, drizzles and even cookies to satisfy the nation’s sweet tooth.
By
- Eat
Photo CreditChris Simpson for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Pappas. This Hummus Holds Up After 800 Years
First written down in the 13th century, this recipe has an enduring simplicity — but no garlic.
By
Photo CreditLanna Apisukh for The New York Times Restaurant Review: A Postcard to Chinatown, Mailed from the Lower East Side
Potluck Club looks at the old neighborhood, and its dishes, through the eyes of a younger generation who grew up there.
By
Photo CreditLinda Xiao for The New York Times. Food Stylist: Hadas Smirnoff. A Lesson in Tender, Tangy Lemon Bars
Genevieve Ko’s easy, extra-lemony version of the midcentury dessert reflects how distinct layers can merge into something wonderful.
By
Photo CreditJosé A. Alvarado Jr. for The New York Times Her Social Club Isn’t Going Anywhere. Toñita Has No Plans to Quit.
Maria Antonia Cay, who runs one of the last Puerto Rican social clubs in the city, says she’ll hang on as long as she can.
By
Photo CreditKelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks. This Dish Makes a Case for Eating Your Vegetables
A recipe for saag shrimp from a beloved Montreal restaurant convinced Yewande Komolafe that leafy greens can be just as good as croissants.
By
- Off the Menu
Photo CreditKarsten Moran for The New York Times Blue Bird, in the East Village, Goes All-In on Cocktails With Fruits and Veggies
A picnic kit from Shake Shack, a branch of Fieldtrip opens in Morningside Heights and more restaurant news.
By
Photo CreditNathaniel Wilder for The New York Times Starving Orcas and the Fate of Alaska’s Disappearing King Salmon
With the fish numbers at historic lows, scientists, chefs and others are asking whether we should be eating them anymore, and what it means for the future of all wild salmon.
By
- Front Burner
Photo CreditMichelle V. Agins/The New York Times Russ & Daughters Sets Up Its Appetizing Store at Hudson Yards
Vegan salad dressings from Eric Ripert, a documentary on French and American wines, and more food news.
By
- What to Cook
Photo CreditArmando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. BBQ Chicken, No Grill Necessary
Ali Slagle cooks dry-rubbed chicken on the sauce, then spoons it on top, for a tidy tweak that infuses the dish with flavor.
By
Advertisement
Ritzy Crab Dip, Chapli Burgers and Cold Noodles With Tomatoes
What to cook on these long summer weekends.
By Sam Sifton
- Summer Entertaining
Three Impressive, Deceptively Easy Summer Dishes
The French chef Yann Nury elevates classic seasonal recipes with fresh flavor combinations and a few luxurious additions.
By Lauren Joseph
- Summer Entertaining
How to Create the Perfect Nonalcoholic Home Bar
From the essential spirit substitutes and how to mix them to the most striking glasses, everything you need to serve festive zero-proof cocktails.
By Oliver Strand and Monica Khemsurov
- Summer Entertaining
On Ibiza, a Celebration of Summer Love
Adam Shapiro and Gautam Rajani, the founders of the clothing brand SMR Days, invited friends and family back to the Spanish island where they got married to toast their first anniversary.
By Sophie Bew
A Summer Dinner Party That’s Actually Fast and Easy
The New York Times Food columnists share their favorite simple dishes for a gorgeous spread.
By Genevieve Ko
Don’t Take Zucchini for Granted
Summer’s ubiquitous squash shines when raw, sliced and smashed into panzanella and salads.
By Tanya Sichynsky
A Mexican Craft Brewery Where You Can Spend the Night
Plus: an exhibition of Remedios Varo’s surrealist paintings, daybeds upholstered in classic textiles and more recommendations from T Magazine.
- 36 Hours
36 Hours in Newport, R.I.
The glamorous “Sailing Capital of the World” on Rhode Island offers plenty of rewards beyond the yachts and Gilded Age mansions.
By Lauren Matison
Barboncino, a Brooklyn Pizza Restaurant, Becomes a Union Shop
Staff at this Crown Heights restaurant voted to join Workers United, making the pizzeria New York City’s first to have a unionized staff.
By Christina Morales
A Dusty Fast-Food Costume Sets Off a Very Canadian Bidding War
The government of Alberta is auctioning off an adult-size suit shaped like a donair, a uniquely Canadian take on the gyro and doner kebab that is a beloved late-night staple in Nova Scotia.
By Lauren McCarthy
Advertisement
Advertisement