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
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