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Food - The New York Times

Highlights

    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.

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    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.

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  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.

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  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.

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  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.

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  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.

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  1. Wine School

    Photo
    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.

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  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.

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