Fedora, which opened in 1952, remained for nearly 60 years an unspoiled, if overripening, institution, christened not — as it ...

In a perversion of the traditional power dynamic, private chefs are suddenly on top.

Adam Platt, restaurant critic for New York Magazine, writes that Eisenberg’s made some of the best sandwiches in New York City, even as it stuck to a decidedly old-fashioned model.

The meal walks a line between French classicism and Indian tradition, which is the point, according to chef Chetan Shetty: “I ...

They’re more affordable, more flexible, and a lot more fun than restaurants right now. Here are the best spots to get started ...

This week, we published our summer-eating guide, a big annual collection of advice on places to find delicious food and — we ...

Before moving to Mexico City this year, the author Catherine Lacey lived in New York for more than a decade — “in the East ...

It’s a rainy Wednesday afternoon, and Eugene Cleghorn, the chef and owner of Super Burrito, is sitting at a Taco Bell near ...

You can make a great taco out of anything,” says chef Enrique Olvera. “All you need is a tortilla made from heirloom corn and ...

The City’s ‘Indian’ Food Is More Creative Than Ever Chefs are breaking free from convention to cook food that’s completely new.

Last night, Kumar took home the James Beard Foundation Chef and Restaurant Award for Best Chef: New York just a couple weeks ...