Skip to contentSkip to site index
Food

Food

Highlights

    2. PhotoExtra-crispy Parmesan-crusted roasted potatoes.
      CreditJohnny Miller for The New York Times. Food Stylist: Susan Spungen.

      The Best Roast Potatoes Manage to Get Even Better

      How do you improve on perfect potatoes? J. Kenji López-Alt coats them with Parmesan for a crisp cheese crust.

    3. PhotoHeat subdues celery’s vegetal flavor in this lighter take on potato-leek soup.
      CreditLinda Xiao for The New York Times. Food Stylist: Monica Pierini.

      The Real Heart of Thanksgiving

      Long relegated to the stockpot and the crudité tray, celery is the holiday’s unsung hero — and deserves a special spot on your menu.

  1. PhotoRoasted turkey hangs next to char siu in a barbecue case at New Yee Li in Dyker Heights, Brooklyn. New Yee Li is one of several shops and restaurant across the United States that offers Chinese barbecue-style turkey for Thanksgiving. 
    CreditAn Rong Xu for The New York Times

    Chinese Roast Duck, but Make It Turkey

    With juicy meat and extra-crisp skin, Thanksgiving turkeys cooked in the manner of ducks are keeping Chinatown barbecue restaurants busy across the United States.

  3. Photo
    CreditAndrew Scrivani for The New York Times

    Rice at Its Finest

    To elevate rice to the center of the holiday table, Yotam Ottolenghi bakes it in fragrant stock, with mixed mushrooms.

  4. PhotoFrom left, three pies made with buttery, crisp shortcut pie crust: hazelnut, pear and cardamom tart; walnut and molasses pie; and a British bakewell tart with cranberry sauce.
    CreditLinda Xiao for The New York Times. Food Stylist: Monica Pierini.

    The Shortcut to Crisp, Tender Pie Crust

    Once the chef Clare de Boer learned the grating trick, she never went back to rolling.

  5. Wines of The Times

    Photo
    CreditTony Cenicola/The New York Times

    And Now the Easy Part: Selecting Thanksgiving Wines

    Good wines for the long haul of the holiday feast can come from anywhere in the world. Plan on a white and a red, and plenty of both.

  3. Photo
    CreditMarcus Nilsson for The New York Times. Food Stylist: Maggie Ruggiero. Prop Stylist: Paige Hicks.

    Sean Sherman’s 10 Essential Native American Recipes

    The founder of The Sioux Chef, a company devoted to Indigenous foods, created recipes to showcase tribal diversity across the lower 48 states.

  4. Wine School

    Photo
    CreditAlessandra Montalto/The New York Times

    Champagne-Style Sparklers, Made in America

    Sparkling wines come from all over the world, in many different styles. But what about those made here using the same grapes and method as Champagne?

  5. Front Burner

    Photo
    CreditTony Cenicola/The New York Times

    Linens for the Holiday Table

    These colorful linens from Loyale Studio may be used in the kitchen or in the dining room.

  1. off the Menu

    The Market Line Opens in the Essex Crossing Complex

    The latest from Nick Anderer of Marta and Maialino, a first U.S. location for a Canadian restaurant group, and more restaurant news.

    By Florence Fabricant

  2. Entertaining With

    How to Throw a Romantic Greek Dinner Party

    The chef Mina Stone opened a casual Greek restaurant at MoMA PS1 in Queens last week and celebrated the occasion at an artist’s studio in Brooklyn.

    By Thessaly La Force

  3. A New York Classic Cleans the Slate

    Victoria Blamey has introduced a new menu at Gotham Bar and Grill, wiping away signature dishes that loyalists have been ordering for years.

  4. Dread the Holidays? Feasting Together Might Actually Help

    Sharing a meal with loved ones, co-workers or friends may seem like a chore, but research shows it has real benefits. Stick with us here.

    By Simran Sethi

  5. Front Burner

    Meet the Bookmobile’s Cousin

    The Cookmobile, a kitchen on wheels, teaches Brooklyn Public Library patrons how to cook.

    By Florence Fabricant

  6. Front Burner

    Korean Sweets Ready to Eat

    The Sweet Seoul festival celebrates confections from five of that city’s pastry chefs.

    By Florence Fabricant

  7. Front Burner

    A Chocolatier Bakes a Cookie

    L.A. Burdick Chocolates has created a chocolate-chip cookie made with its dark chocolate.

    By Florence Fabricant

  8. Front Burner

    Only One Choice at This Restaurant

    The Whole Bowl, in Williamsburg, Brooklyn, serves just one thing: a layered lunch.

    By Florence Fabricant

  9. Front Burner

    An Art Show for Food Lovers

    A gallery show looks at how some 20th-century artists depicted food and drink.

    By Florence Fabricant

  10. What to Cook Tonight (Nothing!)

    Order in! And buckle down to clean your pantry in advance of Thanksgiving.

    By Sam Sifton