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Food

The secret to juicy, never-burnt kebabs

By Naz DeravianThe siren song of skewered meat grilled over a live fire until smoky and perfectly burnished is universal, going back thousands of years across civilisations. The practise was most likely born out of...

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This Salad Silences the Okra Critics

Charred Okra Salad with Spiced Onion in New York on Aug. 31, 2022. (David Malosh/The New York Times)

3 Party Pies You Can Eat With Your Hands

Creamy peach bars, in New York, Aug. 18, 2022. Food styled by Simon Andrews. (David Malosh/The New York Times)

Serving Arabian dishes with frankincense to global foodies

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Farming is in his DNA

Photos by Ahmed al Toqi

This Easy One-Pan Chicken Recipe Has a Trick Up Its Sleeve

Skillet chicken thighs with brown butter corn in New York, Aug. 10, 2022. Food Stylist: Hadas Smirnoff. (David Malosh/The New York Times)

Truly tasteless: Japan's plastic food artists get creative

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If You Can Make a Salad, You Can Make Kimchi

Lauryn Chun, right, the founder of Mother-in-Law’s Kimchi, cooks with her mother, left, at their home in Orange, Calif. on Aug. 16, 2022. (Tanveer Badal/The New York Times)

The Best End-of-Summer Party Starts With Tacos

A taco spread with carne asada and arroz rojo (red rice) in New York, July 28, 2022. Food styled by Sue Li. (Johnny Miller/The New York Times)

Slow-Cooked Lamb That Can Stand the Heat

Slow-cooked lamb shoulder with green beans is served with tomato salad and smoky eggplant flatbread in New York, Aug. 4, 2022. Food styled by Simon Andrews. (David Malosh/The New York Times)

In the Mile High City, Festivals and Food Are on the Rise

Cantina Loca, which offers shareable plates, like tempura-fried cactus, spicy pollo adobado and silky vanilla flan, in the LoHi neighborhood of Denver, July 14, 2022. (Benjamin Rasmussen/The New York Times)

The Best Summer Dinner Is Assembled, Not Cooked

Ingredients to make a shrimp salad, in New York, on July 20, 2022. Food Stylist: Simon Andrews. (Christopher Testani/The New York Times)

China Mood at Al Bustan Palace is definitely where you go for that memorable Chinese dish

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On the menu at a UK restaurant: carbon footprint

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Beyond hummus: Palestinians cook up new food trends

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The Irresistible Thrill of Kung Pao

Kung pao chicken in New York, July 19, 2022. Food styled by Simon Andrews. Props styled by Paige Hicks. (Christopher Testani/The New York Times)
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