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Food - The New York Times


    1. PhotoThe specialty of the house is in the name of the restaurant Skirt Steak.
      CreditEmon Hassan for The New York Times

      Fall Restaurant Preview: A Reboot for New York

      Restaurants whose plans were put on hold by the pandemic finally emerge, while global powerhouses gain footholds in Manhattan.


    2. PhotoThe baker Kristina Cho has channeled a traditional spirit of extravagance by stuffing her mooncakes with blitzed pistachios and honey.
      CreditChristopher Simpson for The New York Times. Food Stylist; Simon Andrews.

      The Many Faces of Mooncakes

      A celebration of the luminous autumn pastry — the signature dish of the Mid-Autumn Festival, which commemorates the full moon and the fall harvest.


  1. A Good Appetite

    PhotoSpiced eggplant and tomatoes with runny eggs.
    CreditChristopher Simpson for The New York Times. Food Stylist; Simon Andrews.

    When Eggplant Meets Eggs

    This silky end-of-summer dish, reminiscent in some ways of shakshuka, is run through with spiced eggplant, tomatoes and herbs.


  2. PhotoWhere the thick, salty-sweet base layer of buttery crackers will satisfy the crust lovers out there, the creamy, soft-set filling will change minds about what melon can truly do.
    CreditDavid Malosh for The New York Times. Food Stylist: Simon Andrews.

    This No-Bake Cheesecake Is Devastatingly Good

    Honeydew and cantaloupe become ideal for dessert when cream and sugar enhance their natural sweetness.


  3. PhotoThe sisters Maritza and Reyna Vazquez, who came to the United States from Mexico 22 years ago, started Veracruz with a food truck on Austin’s East Side. Now they’re starting one in Los Angeles.
    CreditJessica Attie for The New York Times

    The Shy Sisters Behind Austin’s Breakout Breakfast Tacos

    From a single food truck to its coming expansion to Los Angeles, Veracruz All Natural has won a huge following. Yet its owners are still striving to attract more Hispanic diners.


  4. PhotoChunky jams and fruit jellies bursting with flavor will turn your simple breakfast toast into a celebration. 
    CreditRyan Liebe for The New York Times. Food Stylist: Hadas Smirnoff.

    Preserving the Season at Its Peak

    Try these three methods to capture the essence of summer fruit in jams and jellies.


  1. Wine School

    CreditTony Cenicola/The New York Times

    Your Next Lesson: White Wine Blends

    Red blends are well known classically and in the popular market. But what about white blends? They are not as common, but they can be very good.


  2. Front Burner

    PhotoKatherine Lewin stocks essentials for entertaining at Big Night.
    CreditTeddy Wolff

    A Shop for All Your Dinner Party Needs

    Katherine Lewin opened Big Night, a bright store stocked with everything you need for entertaining.