This Pie Maximizes the Best Part of Spanakopita
A welcome addition to the Greek Orthodox table at Easter, striftopites get their extra-satisfying bite from a high phyllo-to-filling ratio.
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Food
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CreditChristopher Testani for The New York Times. Food Stylist: Simon Andrews. How to Make an Easy Picnic That Transports You to France
A pepper-crusted flank steak and French potato salad anchor this summery menu from David Tanis.
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CreditDavid Malosh for The New York Times. Food Stylist: Simon Andrews. I Let TikTok Tell Me Where to Eat. Here’s What I Learned.
A food editor documents the high, the low and the mid from a week’s worth of influencer restaurant suggestions.
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CreditBrittainy Newman for The New York Times Goodbye, Gas. The Future of New York City’s Pizza Is Electric.
And just in time for a new city ordinance regulating pollution emitted by wood- and coal-fired ovens.
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CreditLisa Corson for The New York Times
How Did Black Forest Cake Become the World’s Favorite Dessert?
Dessert lovers from Chile to Pakistan to Fiji claim it as a national treat. How did it get there from the woods of Germany?
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CreditAlfonso Duran for The New York Times The 25 Best Restaurants in Washington, D.C., Right Now
The food scene in and around the nation’s capital is vibrant these days, with Italian, Ethiopian, Salvadoran and more. Comments are open.
By Korsha Wilson, Brett Anderson, Melissa Clark, Tanya Sichynsky and
CreditScott Suchman Where to EatThe Best Ways to Cook Asparagus
You don’t just have to roast those stalks. These three easy techniques can bring out the delicious best from the spring favorite.
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CreditChristopher Testani for The New York Times. Food Stylist: Simon Andrews. A Good AppetiteJosé Andrés Eulogizes 7 Aid Workers Killed in Gaza
The chef voiced “regret, sorrow and anger” at a Washington memorial for the workers slain while delivering food for his World Central Kitchen.
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CreditAlyssa Schukar for The New York Times There’s History in These Cheese Pulls
Queso fundido is a gooey thrill, with a back story rooted in the Mexican Revolution.
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CreditKelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.
What’s the Best Way to Salt Scrambled Eggs?
Paying close attention to timing can help you avoid watery eggs. Kenji López-Alt explains why.
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CreditLinda Xiao for The New York Times. Food Stylist: Monica Pierini. Ask Kenji6 Smart Tips for Building a Better Grocery Budget
With a few simple steps, you can rein in your spending at the supermarket.
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CreditChris Gash Why Is It So Hard to Find Local Fish (Even by the Water)?
Seafood caught in nearby waters has long been left out of the farm-to-table movement. But these people have set out to get it into stores and restaurants.
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CreditLindsay Morris for The New York Times Enrique Olvera Heads to Brooklyn With Esse Taco
Sammy’s Roumanian Steakhouse returns after an extended Covid closure, Mission Chinese pops up at Cha Kee and more restaurant news.
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CreditEmon Hassan for The New York Times Off the MenuChicken katsu, weeknight rescue
Kay Chun’s recipe cleverly shallow-fries the cutlets so they emerge golden and crispy, ready for rice, tonkatsu sauce and a shaggy mound of shredded cabbage.
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CreditLinda Xiao for The New York Times. Food stylist: Monica Pierini. What to Cook
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Sheet Pan Your Sandwich
Salami, red onions and pepperoncini are caramelized in a hot oven and tossed in an oregano-garlic vinaigrette in this sheet-pan Italian sub dinner.
By Mia Leimkuhler
Mother’s Day Gift Guide: Nostalgic Beach Supplies, Egg Cups and More
The whimsical housewares and artisanal tools that T Magazine’s editors and contributors are eyeing for our maternal figures.
By Jamie Sims
Walnuts Recalled From Natural Food Stores After E. Coli Outbreak
The outbreak linked to shelled organic walnuts distributed by Gibson Farms has sickened 12 people and hospitalized seven in California and Washington State, federal officials said.
By Johnny Diaz
Make a Great Taco Even Better With Jackfruit
Often amenable in flavor with a texture like pork, the fruit has become a recent favorite among vegetarians.
By Ligaya Mishan
Less-Is-More Miso Roasted Salmon
Make Eric Kim’s beautifully simple salmon for a classic Japanese breakfast spread or a quick, scrappy dinner.
By Emily Weinstein
Getir, a Rapid Grocery-Delivery Service, Exits the U.S. and Europe
The company had expanded quickly to keep ahead of rivals, but like other pandemic darlings, its business lost steam after lockdowns were eased.
By Eshe Nelson
A Quick Fish Recipe That Covers All the Bases
Made with mild white-fleshed fish, bacon and mushrooms, Melissa Clark’s new dish is fast, flavorful and good for the fishy-fish averse.
By Mia Leimkuhler
A Taste of Now
Go big on asparagus while it’s in season: Slather it with miso-chile sauce, toss it in a creamy pasta with peas and mint or pair seared stalks with cashews and coconut.
By Sam Sifton
Your New Chocolate Chip Cookie Recipe
Leave it to Rick Martínez to take everyone’s favorite cookie and make it even better with butterscotch-y, brown-buttery piloncillo.
By Mia Leimkuhler
Sesame Noodles, Buttered Biscuits, Charred Cabbage, Huevos Rancheros
The weekend is here. Let’s eat.
By Sam Sifton
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