At Lapis in Washington, D.C., the beloved shrimp mantoo are inspired by the chef Shamim Popal?s life and her love for Afghanistan.

With drumsticks in buckets and hundreds of Champagnes, Coqodaq leans into the city?s weird, giddy, and-the-band-played-on mood.

The renamed Kent Hospitality Group has reshuffled staff, brought in the chef of Clover Hill and made plans for the future.

From giving turkey-roasting advice to making dosa with Mindy Kaling, Ms. Harris has leaned into cooking in a way no other candidate has.

Dorie Greenspan, a beloved cookbook author and longtime Paris resident, knows that the French way of snacking is also the easiest.

The French will have to meet a welter of health and cultural requirements, but they still want to serve up some delight.

These easygoing bottles ? red, white, rosé and sparkling ? are perfect for relaxing and just right for watching the Paris games from afar.

These five easy recipes and tips turn savory charred vegetables into fresh, filling main dishes.

In an era of extreme lamination and viral hybrid pastries, the original model remains an absolute marvel.

Melissa Clark swaps Parmesan crisps for croutons in this quick, hearty no-cook recipe.

Pete Wells is moving on from his role as the Times restaurant critic, a job with many rewards and maybe too many courses.

Her refined palate and pursuit of excellence made her the city?s culinary matriarch, attracting diners and talent alike to Oregon. She died in a tubing accident.

Crawfish cakes with Creole aioli, a classic wild shrimp po? boy and grits with red-eye lamb gravy are also on the menu.

Dan Pelosi?s new recipe tosses the strands with olive oil, butter, garlic, herbs and blistered cherry tomatoes for a perfect pan of pasta.

Something out there, something delicious, is speaking to you. Heed its call.

It?s not a myth: You really do need to slap them and listen carefully.

A perfect Vietnamese coffee is reason enough to celebrate. But a few sweet treats can?t hurt.

Including a robust barbecue vegetable salad with peaches and crushed corn chips that I need to eat off a soggy paper plate by a pool, immediately.

Melissa Clark?s five-star recipe turns summer?s vibrant produce ? tomatoes, eggplant, zucchini and peppers ? into a must-eat French delight.

Plus: new French hotels, eel bento boxes in Long Island City and more recommendations from T Magazine.

New York?s Fulton Fish Market, which supplies the city with nearly half its seafood, is run by third-, fourth-, even sixth-generation fishmongers.

She was, she said, unable to cook a basic meal into her mid-20s. But she went on to a successful career as a restaurateur and an authority on Asian cuisine.

There?s no magic ingredient. You just need the right preparation.

In a small town near Rome, real nonnas teach the dying art of making farfalle, ravioli and other forms with a rolling pin, some flour and eggs.

While we wait for big heirlooms to peak, dive into curry tomatoes and chickpeas, chile-crisp tofu and vegan pesto pasta salad.

Cook whatever you want to cook, however you want to cook it, without judgment.

Crispy, golden, squeaky-centered halloumi croutons.

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