Restaurant Review: Penny, a Seafood Counter That Knows What It’s About
Almost everything on the menu at this sibling of Claud contains seafood. You sit at a counter to eat it. The only surprise is how well it all works together.
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CreditColin Clark for The New York Times Pasta Nada: The Culinary Art of Making Something From Nothing
A quick spin through the pantry can produce a dinner to remember.
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CreditJulia Gartland for The New York Times. Food Stylist: Samantha Seneviratne. 
CreditDavid Malosh for The New York Times. Food Stylist: Simon Andrews. What My Father Taught Me About Texas Barbecue, and Being a Dad
Looking back on a family’s five-generation devotion to a historic smokehouse and restaurant.
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CreditKatherine Squier for The New York Times
The Full List of the 2024 James Beard Chef and Restaurant Award Winners
Restaurants and chefs from Washington, D.C., Portland, Ore., and New Orleans took home top honors.
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CreditRey Lopez Don’t Call It an ‘Ethnic’ Grocery Store
As Asian groceries like H Mart, Patel Brothers and 99 Ranch expand, they are reshaping American eating habits, and the American grocery market.
By Priya Krishna and
Credit What Is the Best Way to Cut an Onion?
The cookbook author Kenji López-Alt dives deep into a question of his own, with computer models and all.
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CreditJulia Gartland for The New York Times. Food Stylist: Samantha Seneviratne. Ask KenjiAre These Really ‘the World’s 50 Best Restaurants’?
The places on this year’s “50 Best” list are endurance tests, theatrical spectacles, monuments to ego and — the two most frightening words in dining — “immersive experiences.”
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CreditROMEO GACAD/AFP via Getty Images Critic’s NotebookMomofuku Taps Paul Carmichael for a Restaurant and a New Direction
The former chef at Momofuku Seiobo in Sydney, Australia, returns to New York to play a key role in shaping the company.
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CreditPetrina Tinslay for The New York Times
His ‘Death by Chocolate’ Cake Will Live Forever
The chef Marcel Desaulniers, who died last month, had an over-the-top approach to dessert, a sweet counterpoint to the guilt-ridden chocolate culture of the time.
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CreditEdwin Remsberg / Alamy critic’s notebook
CreditChristopher Testani for The New York Times. Food Stylist: Monica Pierini. The Well NewsletterThe Best Berry Cakes Start With These Two Tips
Some berries are better suited to certain desserts. Here’s how to make sure your seasonal fruit shines bright.
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CreditJulia Gartland for The New York Times. Food Stylist: Samantha Seneviratne. Bánh by Lauren Offers Pandan Coffee Cakes, Fried Sesame Balls and More
Veerays will serve tandoori food, Son del North has Northern Mexico-style burritos and more restaurant news.
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CreditSara Naomi Lewkowicz for The New York Times Off the MenuLean fillets of wild Alaskan Pacific salmon turn tender and rich with Ali Slagle’s ingenious recipe.
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CreditChristopher Testani for The New York Times. Food Stylist: Simon Andrews. What to Cook
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Mmm, Migas
Made with fried leftover corn tortillas for heft and jalapeño and onion for lift, these are scrambled eggs with oomph.
By Melissa Clark
No Tables for Anyone Under 30 at This St. Louis-Area Restaurant
Customers generally support Bliss Caribbean Restaurant’s ban on male customers under 35 and women under 30. But some legal experts say there may be a problem.
By Hank Sanders
The Perfect Cake Does Not Exi … Is That Buttermilk Tres Leches?
An Appalachian twist on a classic Latin American dessert connects cultures and identities for a pastry chef.
By Lisa Donovan
The Best Thing About Salad Is Croutons
They add craveable texture to summery dinners like Lidey Heuck’s chopped salad with chickpeas, feta and avocado.
By Emily Weinstein
He Began With Sauce. Here’s Why This Brisket Sandwich Goes for $13.50.
Who has not dreamed of turning a side hustle into a full-time gig? Luis Rivera Jr., who sells barbecue on the weekends in the Bronx from his food truck, is trying.
By David Gonzalez and Elias Williams
Foraging on Public Lands Is Becoming More Limited
Collecting wild mushrooms, berries and other foods from public forests and parks has become so popular that state and federal agencies are imposing more restrictions.
By Jim Robbins
Make Maangchi’s Bulgogi
I especially like it on Sundays, when I can slice the meat in the morning after breakfast and keep it in the garlicky, pear-sweetened soy marinade all day.
By Sam Sifton
What’s Behind TikTok’s Beef With Chipotle?
A series of popular videos on the platform encourage users to protest the restaurant chain’s portion sizes by walking out without paying or filming workers.
By Joseph Bernstein
Spiced Chicken and Rice, Extremely Nice
And extremely fragrant and flavorful, thanks to turmeric and cardamom, nutty roasted pistachios and sweet golden raisins.
By Mia Leimkuhler
Griddle Me This
Specifically: blackened chicken breasts, buttermilk pancakes, smash burgers and fish tacos.
By Sam Sifton
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