Food

Highlights

  1. A Good Appetite

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

    Garlicky, Grilled and Always Sublime

    Marinated in a rub of cracked whole spices, this barbecue pork is what firing up the grill is all about.

  2. Restaurant Review

    Photo
    CreditJohn Kernick for The New York Times

    Udon, Innovated for Your Pleasure

    Hanon, co-owned by a Japanese condom company, created its own style of udon in a city south of Tokyo. Now it has opened its second location in Williamsburg, Brooklyn.

  3. Photo
    CreditMatthew Busch for The New York Times

    Road Tripping With Diana Kennedy

    The 96-year-old cookbook author took an 800-mile drive from her home in Mexico up to Texas to donate her personal archives, half a century of research, to a university. Tejal Rao rode along.

  1. Photo
    CreditMichael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Kalen Kaminski.

    Have You Met Shrimp Louie?

    Alison Roman thinks you should.

  2. Wine School

    Photo
    CreditSonny Figueroa/The New York Times

    Soave Classico, More Famous Than Understood

    This white from northeastern Italy was widely known in the 1970s and ’80s, but it was produced more for quantity than quality. Things have changed.

  3. Front Burner

    Photo
    CreditAlessandra Montalto/The New York Times

    An Olive Oil From South Africa

    Morgenster extra-virgin olive oil is made on a wine estate on the Cape.