NYTimes

The Upper West Side cafe also sells a bake-at-home kit for its signature treat.

It’s time to eat tomatoes. Grouse, too.

Bees can show you the way to the juiciest peach at the market — a perfect match for crostini with ricotta.

Grilled watermelon serves as the turf in this pairing with halibut and fresh salsa.

A cool summer drink that starts with a base of puréed watermelon.

Watermelon and Asian or English cucumbers united with a spicy sauce.

Diner's Journal is soliciting readers' photos of food souvenirs bought while traveling.

The French culinary group will hold an event in Queens pitting New York chefs against ones from San Francisco.

A version of the Japanese beef dish in which thin strips surround scallions.

Pick an herb, blend it with butter and watch what happens.

Sam Sifton reviews Toloache, a likable Mexican restaurant housed in a theater district box-building.

Toasted bread piled with ricotta, arugula and slices of ripe peach.

As the Louisiana white shrimp season opened, consumer confidence was the biggest issue facing the industry.

On the Isle of Skye, there’s no shortage of great restaurants serving shellfish and other treats straight from the nearby lochs.

What it takes to make food a guest star with Julia Roberts.

For six weeks each summer, Saratoga Springs, N.Y., cares almost as much about food as about thoroughbred racing.

A salade nicoise whose basic ingredients - potatoes, haricots verts, tomatoes and eggs - are classic, but whose preparation has appealing subtleties.

Many aspiring chefs now look abroad as Japan’s traditional restaurants are being replaced by fast-food counters and opportunities expand in Europe and Latin America.

This week's Minimalist column explores three strategies to keep those babies moist when they're on the grill.

The Upper East Side location is one of three of Fairway's new stores scheduled to open.