In this riff on shrimp and grits, fresh creamed corn spiked with feta takes the place of the usual grits.
Fragrant with oregano, crisped at the edges, and beginning to ooze: Provoleta, a typical appetizer, is a strong way to start a meal.
Pear, quince, strawberry: All kinds of flavors are being brought into play by cider makers big and small.
At this small shop on the Lower East Side, Fernando Lopez makes fluffy, crumbly tamales that evoke “the feeling when I was a 5-year-old.”
Feed those all-day appetites with a late, hearty breakfast, or take on a canning project with Alison Roman’s How to Make Jam guide. The days are full of possibilities.
For years, the region has battled its reputation for unexpectedly sweet and cloying wines. It’s time to look again.
The chef Daniel Humm tries to bring his meticulous care and artistry to a high-speed operation.
The whiskey maker backed away from a promise to acknowledge its debt to a black distiller — until Fawn Weaver swooped into town and took up the cause.
Grilled with a hot-sauce butter, they become a dish worth sharing.
The Miami chef grows produce in his backyard in Homestead, Fla. — the only part of the contiguous United States with a tropical monsoon climate.
In parts of the United States, the eclipse will occur around lunchtime. Consider planning a picnic. (At least, have a crescent-shaped cookie.)
The cobbler, a seasonal standby, can be made with pie crust, biscuits or cake — but its greatest versatility lies in the fruit you use.
Thai-style pork ribs, marinated with honey, soy and ginger, just need a turn in the oven before being painted with glaze.
Though not your typical quencher, these complex, unusual wines are both refreshing and interesting.
Major Food Group plans a new branch of Parm and a tiki bar, Eiji Ichimura’s next moves, closings and other restaurant news.
Eunji Lee, the pastry chef at Jungsik, has designed a dessert menu that becomes more indulgent as the evening progresses.
Café Bilboquet sells morning pastries, sweets and drinks, and will soon expand its menu.
The florist Kelsie Hayes floats flowers, dangling them above the dinner table like acrobats in flight.
Tablestick grinders from Unicorn in Nantucket, Mass., take their design from a popular waiter’s tool.
D’Artagnan has added two new meats to its lineup of air-cured saucisson sec.
The producer of Bruce Cost Ginger Ale now makes Brooklyn Crafted, a ginger beer that is just right for cocktails.
Ingenious takes on soft serve, shaved ice and other treats from Thailand, Japan and South Korea are putting the American scoop shop to shame.
This special-occasion restaurant on the East River in Brooklyn was in many ways a pioneer, yet its understated charm and elegant owner still thrive.
Free Alaskan Salmon: Just Bring a Net and Expect a Crowd
Amateurs pack the shores of the Kenai River, perhaps the most colorful, and contentious, fishing spot in America.
At Nur, an Open-Armed Approach to Middle Eastern Flavors
The Israeli chef Meir Adoni’s pluralist vision embraces the foods of Morocco and Libya in North Africa, as well as Israel, Yemen and Syria.
Fruitcake From Robert Scott Expedition Is ‘Almost’ Edible at 106 Years Old
Conservationists who found the ice-covered dessert in Antarctica believe it once belonged to the British explorer.
EBay’s Founder Has a New Idea: Build a Dairy in Hawaii
Kauai residents who object are teaming up with owners of resorts that line the island’s famous beaches to try to block the dairy.
Remembering Judith Jones and Her Recipe for Food Writing
The cookbook editor, who died Wednesday, inspired and sometimes intimidated the chefs and writers she guided.
Cue the Carrots! Strike Up the Squash!
The musicians of the Long Island Vegetable Orchestra make their instruments from things that grow in the garden.
We Need to Talk Some More About Your Dirty Sponges
A study of the bacteria that proliferate in kitchen sponges alarmed many readers. But do not despair, there are some simple solutions.
‘The Great British Bake Off’ as We Know It Is Over. What Comes Next?
The cheerful British hit has been rocked by drama since it left BBC last year. Here’s what is next for the show and its original hosts.
Buttered Roll Redux: A Lowly Breakfast Food Begets High Drama
“With the amount of breaking news stories in the world, who could possibly be that interested in a little essay about buttered rolls?”
The Secret Life of the City Banana
Millions of bananas arrive every week in New York City. It takes a lot to get them from the boat to the bodega.
A New Kind of Sichuan Restaurant for New York
In downtown Flushing, Queens, Guan Fu Sichuan shows off the rich variety of flavors beyond the familiar blast of chiles.
Impossible Burger’s ‘Secret Sauce’ Highlights Challenges of Food Tech
The start-up is finding out what happens when a fast-moving venture capital business runs into the staid world of government regulation.
Off the Menu
Brasserie With an Eye on Expansion Takes Root in Sheepshead Bay, Brooklyn
The first of three planned locations for KarVér Brasserie and Bakery Café opens, Fairfax opens in the Perla space, and more restaurant news.
Christian Millau, 88, Co-Founder of Lively Restaurant Guide, Dies
Mr. Millau, with Henri Gault, took aim at the Michelin Guide, which he called stodgy and as terse as “a telephone book.”
How Erin French Made a Tiny Maine Town a Dining Destination
The chef has found success by running her small, idiosyncratic restaurant in Freedom, Me., exactly the way she likes.
Judith Jones, Editor of Literature and Culinary Delight, Dies at 93
Ms. Jones discovered Julia Child and other venerated culinary writers, and pushed for the American publication of Anne Frank’s diary.
Thai Dishes, Beloved and Rare, at Playground in Woodside, Queens
Sudarat Yingyong serves many dishes, like a salad of red weaver ants, that make no concessions to Western palates.
Ode to the Buttered Roll, That New York Lifeline
The utterly simple kaiser roll, spread with butter, is an unsung hero of the city’s mornings.
Can You Develop Food Allergies at Any Age?
Preliminary data from a large, new national study suggests that over half of American adults with a food allergy developed it after age 18.