NYTimes

Preserving the stunning hue and burning bite of peppers from the farmers’ market.

Purists may balk, but this technique produces a richer, moister and more flavorful pound cake than any you’ve tasted.

The chef of Marea, Alto and Convivio is poised to expand his empire.

Wall & Water and Plein Sud, two hotel restaurants, are up for review this week.

Pasta with a slowly simmered meat sauce from the Emilia-Romagna region of Italy.

A meaty mousse to spread on toast.

Just three ingredients let you preserve green chilies for weeks or months.

Handle this hot sauce with care: These peppers will sting.

As egg producers reeled from a recall, they were already battling a movement to outlaw their methods as cruel and unsafe.

From Mark Bittman, a no-cook summer meal of tomatoes and bean salad with corn.

Andrew Scrivani describes the steps he takes to prepare for a photo shoot.

An agronomist, defying the government, has planted genetically modified corn. Environmentalists have also taken matters into their own hands.

To worry about what rum goes into a dark 'n' stormy is to miss the point; the real game changer in this cocktail is the ginger beer.

When the whole menu is free, if you're under 15.

A recipe perfect for the height of corn season.

Having children made this couple realize, at last, that they were meant to be together.

If poundcake were really as simple as a pound of flour, eggs, butter and sugar, they would all be the same.

The young boy and the sea (minus the fish part).

Mixologists from across the country will put together the drinks program at the Royalton hotel's bar when it reopens soon.

Breakfast will be served in Geoffrey Zakarian's latest restaurant starting on Monday, lunch will begin in about a week, and dinner after Labor Day.