Food

What to Cook This Week Cooking Guides
    1. Leela Cyd Ross for The New York Times

      Critic’s Notebook

      A Delicious Link to Oaxaca in South Los Angeles

      The city’s food culture has been shaped for decades by immigrants from the southern Mexican state, including the team behind Poncho’s Tlayudas.

    2. Karsten Moran for The New York Times

      Restaurant Review

      A Beef Feast From Vietnam Gets a New York Showcase

      Madame Vo BBQ, in the East Village, specializes in bo bay mon, a seven-course dinner on the theme of beef that is still rare in Manhattan.

    3. Vincent Tullo for The New York Times

      Front Burner

      Hudson Yards Welcomes the Chefs

      New Yorkers have new reasons to make reservations on the West Side, with the arrival of a huge dining complex at Hudson Yards.

  3. City Kitchen

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

    Zuni Café at 40: Still a Home for the Eclectic

    The San Francisco establishment made great under Judy Rodgers’s leadership remains a hip destination all these years later.

  4. Michael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Kalen Kaminski.

    Chicken Soup, but Make It Sassy

    Alison Roman updates the classic with potatoes, lemon and handfuls of dill.

  5. Hungry City

    Jenny Huang for The New York Times

    A Promise of Improbably Light Fried Fish in the Bronx

    At Millie Peartree Fish Fry & Soul Food, the seafood is seasoned to fit its character, with more spices going into the cornmeal, uniting them in verve.

  1. Wine School

    Serge Bloch

    The Hills Have Valtellina

    Since ancient times, people have accepted the challenge of growing grapes in difficult, dangerous environments. What makes wine worth the effort?

  4. Nicola Longobardi for The New York Times

    Where the World’s Chefs Want to Eat

    Yardbird, in Hong Kong, mixes the polish of Tokyo’s favorite restaurants, the warmth of Sydney’s and the glamour of New York’s, with results that draw chefs from all over the globe.

  5. Jonathan Zizzo for The New York Times

    For South Asian Cooks, Yogurt Starter Is an Heirloom

    Homemade yogurt is central to South Asian cuisines, and home cooks hand down their distinctive starter cultures, wherever they are in the world.