A lacy crust of grated Parmesan makes sheet-pan tofu even crispier, Melissa Clark writes.…
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At Hav & Mar, the chef presents a seafood-focused menu and sculptures of Black mermaids by the artist Derrick Adams.…
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A fascination with the theme parks’ cuisine has spawned fan websites and snagged our critic, who has a Disney back…
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Streamlining preparations for this celebration makes gathering in community even more meaningful.…
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Even the most experienced cooks may not know the extent of its versatility. Here’s how to use it to its…
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A look back at some of the most delicious prose (and recipes) by the former New York Times restaurant critic.…
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Make the perfect dirty martini for you — and a dirty nonalcoholic option for everyone.…
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She was the first to wear a disguise in order to get a normal diner’s experience for her Times reviews…
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The restaurants in California wine country can be superexpensive or somewhat dull, but these places offer great combinations of intrigue…
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Featuring butter, tarragon and Cognac, this reader-submitted recipe is simple, sophisticated and utterly stunning, Melissa Clark writes.…
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