Food

  1. Michael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Paige Hicks.

    Meatballs Like You Haven’t Seen Them

    Alison Roman likes them nicely crisped, without the sogginess that comes from tomato sauce or gravy.

    2. Joe Carrotta for The New York Times

      Michelin Gives Blue Hill at Stone Barns Two Stars

      Dan Barber’s bucolic Tarrytown, N.Y., restaurant gets its first Michelin stars in the 2020 Michelin Guide New York City, which was expanded to include Westchester County.

    3. David Malosh for The New York Times. Food Stylist: Simon Andrews.

      A Good Appetite

      Sausages, the Busy Cook’s Best Friend

      Add grapes and vinegar-spiked onions to a sheet pan of preseasoned sausages, and a deeply flavorful weeknight meal emerges.

  1. The Pour

    How Climate Change Impacts Wine

    The accelerating effects of climate change have forced the wine industry to take decisive steps to counter or adapt to the shifts.

  2. Hungry City

    Jeenah Moon for The New York Times

    Embracing Life, Love and Rich Fare at Dua Kafe

    This homey East Village restaurant that opened last fall in a former tailor’s shop, showcases the cuisine of the owners’ native Albania.

  3. Jack Thompson for The New York Times

    What Are We Supposed to Think About Shrimp?

    Americans eat more shrimp than ever before. But a cloud hangs over much of the global industry that produces it, with questions about labor practices and sustainability.

  4. Restaurant Review

    Jenny Huang for The New York Times

    Babs, a European Grill Where Sparks Fly

    At Babs in Greenwich Village, the menu rubs Spanish, French, Mexican and other cuisines together to see what happens.

  5. Feature

    Philip Montgomery for The New York Times

    The Jean-Georges Recipe for Restaurants

    In the era of the auteur chef, Jean-Georges Vongerichten has figured out how to create high-end restaurants by the dozen. How — and why — does he do it?

  1. Andrew Scrivani for The New York Times

    Fondue Flavor, but Make It Pie

    Yotam Ottolenghi’s love of wine and cheese leads to a pie inspired by fondue parties from long ago.

  3. Francesco Lastrucci for The New York Times

    Hey, Look! Nonna and Her Pasta Are on YouTube

    A filmmaker is trying to preserve the art of handmade pasta by turning Italy’s Pasta Grannies into video stars.

  4. Wine School

    Sonny Figueroa/The New York Times

    Argentine Malbecs, With an Eye Toward Terroir

    This category of wine has become the generic red of bars and restaurants. But what can it be when made with careful, conscientious intent?

  5. Front Burner

    Sonny Figueroa/The New York Times

    Pumpkin Seeds, Made in America

    Stony Brook WholeHeartedFoods and Autumn Seed sell their pumpkin seeds to a variety of specialty food purveyors.