Food

It’s hydrating, to start. Here’s what else experts had to say about this warm-weather treat — along with some refreshing recipes.

Under a drizzle of minted, parsleyed dressing punched up with capers and salted with feta, skirt steak with salsa verde is one of summer’s great feeds.

A seven-ingredient summer dessert that tastes like a vacation.

The cloaked breast meat is insulated from the heat of the grill and made tender by the acidity of the mustard.

Old Bay waffle fries, loaded nachos or a Nathan’s hot dog on the Coney Island boardwalk will go nicely.

Pesto is a summer hitmaker, making heirloom tomato tarts, herby potato salads and super quick weeknight pastas sing.

“This is my favorite NYT recipe.”

The New York Times Food staff picked their favorite pizza spots in the country. Now we want to hear from you.

Explore a whiskey renaissance, tour the country’s oldest public library and brave a brisk sea dip in the Irish capital.

For Pride Month, we asked people ranging in age from 34 to 93 to share an indelible memory. Together, they offer a personal history of queer life as we know it today.

For when you want the lightness of a salad but the comfort carb-iness of rice.

Julia Moskin’s five-star recipe is simple, salty, thick and smooth — a coolly satisfying remedy for summer’s sluggish heat.

From Southern California to the Mississippi Delta to the Pacific Northwest, the bounty of great pies has never been bigger.

Airlines, restaurants and hotels are all making travel easier for people with sensitivities to foods like peanuts, wheat and milk, but it’s still critical to be your own advocate.

Whittle down a pantry pasta to its most oomph-giving essentials and you have pasta nada, an easy, life-giving dinner for draining days.

Huli huli chicken requires lots of turning so that its glaze of soy sauce, brown sugar, rice vinegar and ketchup (with plenty of garlic and ginger) doesn’t scorch.

Da Silvano was a celebrity hangout, drawing boldface names like Madonna, Barry Diller and Yoko Ono. It was often referred to as the downtown Elaine’s.

No soaking or salting is needed for Zainab Shah’s borani banjan: just a quick fry before the eggplant is nestled into garlicky yogurt and topped with tomato, pomegranate and mint.

Crisp on the outside, tender on the inside, savory farinata brings a taste of the Mediterranean coast to your kitchen.

Halloumi with lettuce and tomato, spiced lamb on an English muffin and a Scuttlebutt.

Blanketed with cheese, this filling recipe is perfect for summer and surprisingly light.

Plus: art about office life, colorful rope rugs — and more.

Here’s how our grand survey of sandwiches in all five boroughs came to be, plus some staff favorites.

And more excellent vegetarian sandwiches, like the HLT (halloumi, lettuce and tomato) and Superiority Burger’s crispy fried tofu.

Kay Chun’s esquites recipe captures all the elements of elotes in a salad: charred sweet corn, tangy lime, creamy cotija and spicy ancho chile.

Find your favorite lobster shack, take a ferry to an island and linger in bookstores over a weekend in this classic New England destination.

Toasted bread, tomatoes and watermelon are tossed with a piquant dressing that’s made from both the sweet watermelon flesh and tangy rind.

Dried limes can take your weeknight meal to the next level.

Bold and bright recipes for a Juneteenth feast.

Stefano Secchi is opening Massara in the Flatiron district, ice creams inspired by appetizing and more restaurant news.

Don’t worry, we’ve got plenty of excellent chicken breast recipes, too: honey garlic chicken, chicken piccata and green masala chicken, to name a few.

The New York Times Food staff crisscrossed the city in search of its most noteworthy sandwiches and now we want to hear from readers.

A portrait of the five boroughs between two slices of bread.

According to Maria Lemos, the founder of the Athens boutique Mouki Mou, it’s all about “philoxenia,” a love of one’s guest.

Lidey Heuck’s jubilant, cumin-y combination of crunchy raw corn kernels and sautéed peppers is hearty and flavorful enough to be a light meal unto itself.

Don’t get sick this season.

He had opened two restaurants and a cocktail bar in downtown Manhattan, and he was preparing for a big expansion backed by LeBron James.

My five-star recipe yields a crisp crust and luscious interior.

Melissa Clark’s versatile fruit galette is an “easy and beautiful” five-star reader favorite.

Deviling bolsters smaller pieces of blue crab with mayonnaise, bread crumbs, sautéed aromatics, plus a kick of cayenne.

Serve with mac and cheese, coleslaw, pickled jalapeños and potato salad.

Urban Tandoor, an Indian restaurant in southwest England, is using terrible music video parodies made by its staff to bring in new and younger guests.

Bottles that are built for the heat: light-bodied, agile and low in alcohol, whether red, white, rosé or sparkling.

Best seat in the house, no question.

From her work with Julia Child, Madhur Jaffrey and Edna Lewis, Judith Jones revolutionized American cookbook publishing.

Zucchini salad with bread crumbs! Cold sesame noodles with corn and basil! Tomato! Cheddar! Toasts!

His $6 bottle of Napa Valley cabernet won a historic tasting in Paris in 1976, astonishing connoisseurs and putting his Stag’s Leap winery on the map.

Ali Slagle’s cucumber-avocado salad has just five ingredients and complements pretty much every meal.

Stroll along the river, explore a contemporary art scene and admire panoramic views in this scenic Central European capital.

Asian American chefs are embracing the medicinal gourd anew.

Made with fried leftover corn tortillas for heft and jalapeño and onion for lift, these are scrambled eggs with oomph.

Customers generally support Bliss Caribbean Restaurant’s ban on male customers under 35 and women under 30. But some legal experts say there may be a problem.

A quick spin through the pantry can produce a dinner to remember.

An Appalachian twist on a classic Latin American dessert connects cultures and identities for a pastry chef.

Almost everything on the menu at this sibling of Claud contains seafood. You sit at a counter to eat it. The only surprise is how well it all works together.

They add craveable texture to summery dinners like Lidey Heuck’s chopped salad with chickpeas, feta and avocado.

Make one, or make them all. Just make them yours.

Veerays will serve tandoori food, Son del North has Northern Mexico-style burritos and more restaurant news.

As Asian groceries like H Mart, Patel Brothers and 99 Ranch expand, they are reshaping American eating habits, and the American grocery market.

Looking back on a family’s five-generation devotion to a historic smokehouse and restaurant.

Who has not dreamed of turning a side hustle into a full-time gig? Luis Rivera Jr., who sells barbecue on the weekends in the Bronx from his food truck, is trying.

Collecting wild mushrooms, berries and other foods from public forests and parks has become so popular that state and federal agencies are imposing more restrictions.

Restaurants and chefs from Washington, D.C., Portland, Ore., and New Orleans took home top honors.

The cookbook author Kenji López-Alt dives deep into a question of his own, with computer models and all.

Lean fillets of wild Alaskan Pacific salmon turn tender and rich with Ali Slagle’s ingenious recipe.

I especially like it on Sundays, when I can slice the meat in the morning after breakfast and keep it in the garlicky, pear-sweetened soy marinade all day.

A series of popular videos on the platform encourage users to protest the restaurant chain’s portion sizes by walking out without paying or filming workers.

And extremely fragrant and flavorful, thanks to turmeric and cardamom, nutty roasted pistachios and sweet golden raisins.

The places on this year’s “50 Best” list are endurance tests, theatrical spectacles, monuments to ego and — the two most frightening words in dining — “immersive experiences.”

Specifically: blackened chicken breasts, buttermilk pancakes, smash burgers and fish tacos.

The chef Marcel Desaulniers, who died last month, had an over-the-top approach to dessert, a sweet counterpoint to the guilt-ridden chocolate culture of the time.

The former chef at Momofuku Seiobo in Sydney, Australia, returns to New York to play a key role in shaping the company.

Once maligned, teinturier grapes — and the inky drinks they produce — are finding new fans. Here are the bottles to try.

Stir into one-pot rice and beans, tuck into enchiladas, pile up with caramelized plantains and drape over cheese grits.

Some berries are better suited to certain desserts. Here’s how to make sure your seasonal fruit shines bright.

That is, pearl couscous risotto with pesto, tomatoes and mozzarella.

What T Magazine’s editors and contributors are eyeing for our own paternal figures, including Western gear and mini synthesizers.

Summer in Brooklyn rewards spontaneity, so this packed guide requires no restaurant reservations or advance planning.

A coating of crushed cornflakes gives these cutlets a shaggy golden crust, ready to trap a drizzling of hot honey.

Peter Pan, born in the 1950s in Greenpoint, conjures more than memories for the illustrator Rachelle Meyer.

Earthy queso duro blando is at the heart of a Salvadoran quesadilla, which allows for interpretation.

Here’s a highlight reel of their biggest nutritional benefits, plus delicious recipes to help you enjoy them.

Nomad Tea Parlour offers dim sum and takes on Chinese American specialties, Veselka opens an outpost in Williamsburg and more restaurant news.

As are lomo saltado, and a snap pea and herb salad with spicy peanut sauce.

Whether a food brand gets special protection hinges on complicated (and not always consistent) legal calculations. How good are you at spotting a real trademark?

The most hotly anticipated opening in the city this year might be a sandwich shop from two Bravo stars.

In columns and notably “The New York Times Book of Wine,” he introduced Americans to European and premium domestic varieties in the 1970s and ’80s.

Ali Slagle’s new lemon-garlic linguine is light, bright and ready for the bits and bobs of summer produce and herbs that need using up.

Certificates of social and environmental responsibility, like B Corp status, have become important markers for wineries that place values front and center.