His Texas-style brisket, made with exacting precision, inspired a generation of New York City pit masters, who opened a wave of smoky joints
In an era of extreme lamination and viral hybrid pastries, the original model remains an absolute marvel.
Melissa Clark swaps Parmesan crisps for croutons in this quick, hearty no-cook recipe.
Her refined palate and pursuit of excellence made her the city’s culinary matriarch, attracting diners and talent alike to Oregon. She died in
Sometimes, the easiest dishes are the toughest to get just right. Ali Slagle, who develops recipes for Times Cooking, wants to help home
Pete Wells is moving on from his role as the Times restaurant critic, a job with many rewards and maybe too many courses.