Food! Glorious Food!

Chef José Andrés on Giving and Getting Back in Haiti

By SHIVANI VORA

Just the Right Chicken Parmesan
A classic Italian-American Parmesan — a casserole of fried, breaded meat or eggplant covered with tomato sauce and molten cheese — is all about balance. Credit Andrew Scrivani for The New York Times
Hey, Mr. Food Editor
By SAM SIFTON

East by West Indies

Eat
By FRANCIS LAM
Recipe: Trini Chana and Aloo
In ‘Zahav,’ Michael Solomonov Explores Israeli Food

Ragout With Farfalle Gets a Touch of Green

By MARTHA ROSE SHULMAN
Recipe: Ragout and Farfalle

Hake and Bell Peppers Get the Sheet-Pan Timing Right
By MELISSA CLARK
Recipe: Roasted Hake With Sweet Peppers

Fried Shrimp That Welcome the Spice

By DAVID TANIS
Recipes: Spicy Fried Shrimp With Green Chutney

All Rise for the Soufflé
By TAMAR ADLER
Recipe: Leek or Spinach Soufflé Pudding

Cookbooks
By MELISSA CLARK
Recipes: Pastel (Israeli Spiced Meat Pie) | Halvah | Zahav’s Hummus ‘Tehina’

‘We Stand for the Delicious in All Forms’ — Sam Sifton on NYT Cooking
By SUSAN LEHMAN

Paris’s Best New Fall Menus
By ALEXANDER LOBRANO

Safari Brings Somali Cuisine to Harlem
Safari
NYT Critics’ Pick
SLIDE SHOW|8 Photos
By LIGAYA MISHAN

A Morning With the Star Chef Yotam Ottolenghi

By ALEXANDRA JACOBS

The Mexican Bulldog Lets the Mixing Take Place as You Sip

By ROBERT SIMONSON
Recipes:

Chinon, a Red With Attitude
By ERIC ASIMOV

Recipes From Paris’s Burgeoning Cocktail Scene

By ELAINE SCIOLINO

My tweets

• Tue, 14:46: RT @ezraklein: 10 days left to apply for @VoxDotCom's Spring internships. Come work with us! http://t.co/WKtKrTHYu3
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