Competitive Eaters Are Just Like Us. Give or Take a Dozen Hot Dogs.
These titans of caloric consumption aren’t signing deals or getting specials, but they form the backbone of an American tradition.
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![All the regimens align at one place: You have to practice eating hot dogs. “You have to do that,” Ms. Mele said, gravely.](https://static01.nyt.com/images/2024/07/03/multimedia/03competitive-eating5-bqjk/03competitive-eating5-bqjk-thumbLarge-v2.jpg?auto=webp)
![All the regimens align at one place: You have to practice eating hot dogs. “You have to do that,” Ms. Mele said, gravely.](https://static01.nyt.com/images/2024/07/03/multimedia/03competitive-eating5-bqjk/02competitive-eating5-bqjk-threeByTwoMediumAt2X.jpg?auto=webp)
These titans of caloric consumption aren’t signing deals or getting specials, but they form the backbone of an American tradition.
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The show is praised for its gritty realism, and some of the details are spot-on. Others, not so much, according to food insiders.
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The world-famous salad is the pride of Tijuana, Mexico. But 100 years later, no one can agree on who created it.
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No campfire? No problem. This tart and a second, simple recipe from Melissa Clark’s YouTube series, “Shortcut vs. Showstopper” can easily be made in the oven.
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Restaurant Review: A Shawarma Stall Is the Stage for a Spice Virtuoso
Spice Brothers is a showcase for the power of cinnamon, turmeric and other flavors of the Middle East.
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Did You Find These Easter Eggs in ‘The Bear’?
Subtle, and not so subtle, culinary references are sprinkled throughout the show’s third season.
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Five Ridiculously Good Soft Serves For Summer
Cherry and mascarpone, vanilla with soy sauce caramel and more ice cream (sadly without a jingle).
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Chilled zucchini soup, buttermilk green goddess slaw and cucumber agua fresca are lush, vegetal and so Julia.
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Five-Ingredient Cookies for the Fourth
In all fairness, Samantha Seneviratne’s chocolate-peanut butter swirl cookies are delicious no matter the date.
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15 of Our Readers’ Favorite Pizza Places Around the World
Exemplary pies can be found in Kathmandu, Rio de Janeiro, Kyoto and across the United States.
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Cajun Shrimp Boil With Rémoulade; Blueberry Pancakes With Maple Sausages
Consider this your permission to go big this weekend.
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Pizza Flavors Without Pizza Temperatures
Ali Slagle’s no-boil, no-chop crispy gnocchi with burst tomatoes and mozzarella is full of pizza goodness, no oven-cranking required.
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It’s Easy Being Extra-Green Pasta Salad
And more breezy, delicious summer dishes: watermelon salad, grilled tahini-honey chicken, tomato-basil fried rice.
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Yellowtail Gets the Prosciutto Treatment and More at Kappo Sono’s Kaiseki Counter
Drinks and pastries at Liz’s Book Bar, Il Mulino adds a steakhouse and more restaurant news.
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Consider this your permission to go big this weekend.
By Sam Sifton
Cherry and mascarpone, vanilla with soy sauce caramel and more ice cream (sadly without a jingle).
By Becky Hughes
In all fairness, Samantha Seneviratne’s chocolate-peanut butter swirl cookies are delicious no matter the date.
By Mia Leimkuhler
Soak up history, relax in beer gardens that pop open like tulips in summer, and make a pilgrimage to Fenway Park.
By Jenna Russell
Subtle, and not so subtle, culinary references are sprinkled throughout the show’s third season.
By Ella Quittner
Ali Slagle’s no-boil, no-chop crispy gnocchi with burst tomatoes and mozzarella is full of pizza goodness, no oven-cranking required.
By Melissa Clark
Mastic sap, also known as tears, enhance this light, creamy dessert.
By Ligaya Mishan
Alexa, play “The Stars and Stripes Forever.”
By Mia Leimkuhler
And more breezy, delicious summer dishes: watermelon salad, grilled tahini-honey chicken, tomato-basil fried rice.
By Emily Weinstein
Cybelle Tondu’s new recipe for turkey, shiitake and cashew lettuce cups is full of soy and oyster sauce-y notes, with sweet hoisin sauce for dipping.
By Melissa Clark
It’s hydrating, to start. Here’s what else experts had to say about this warm-weather treat — along with some refreshing recipes.
By Caroline Hopkins
Under a drizzle of minted, parsleyed dressing punched up with capers and salted with feta, skirt steak with salsa verde is one of summer’s great feeds.
By Sam Sifton
A seven-ingredient summer dessert that tastes like a vacation.
By Mia Leimkuhler
The cloaked breast meat is insulated from the heat of the grill and made tender by the acidity of the mustard.
By Sam Sifton
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Old Bay waffle fries, loaded nachos or a Nathan’s hot dog on the Coney Island boardwalk will go nicely.
By Becky Hughes
Pesto is a summer hitmaker, making heirloom tomato tarts, herby potato salads and super quick weeknight pastas sing.
By Tanya Sichynsky
“This is my favorite NYT recipe.”
By Mia Leimkuhler
The New York Times Food staff picked their favorite pizza spots in the country. Now we want to hear from you.
By Eleanore Park
Explore a whiskey renaissance, tour the country’s oldest public library and brave a brisk sea dip in the Irish capital.
By Megan Specia
For Pride Month, we asked people ranging in age from 34 to 93 to share an indelible memory. Together, they offer a personal history of queer life as we know it today.
By Nicole Acheampong, Max Berlinger, Jason Chen, Kate Guadagnino, Colleen Hamilton, Mark Harris, Juan A. Ramírez, Coco Romack, Michael Snyder and John Wogan
For when you want the lightness of a salad but the comfort carb-iness of rice.
By Mia Leimkuhler
Sendo has a new counter for sushi, Nordic fare in a rustic setting at Kabin and more restaurant news.
By Florence Fabricant
Julia Moskin’s five-star recipe is simple, salty, thick and smooth — a coolly satisfying remedy for summer’s sluggish heat.
By Emily Weinstein
From Southern California to the Mississippi Delta to the Pacific Northwest, the bounty of great pies has never been bigger.
By The New York Times
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Since the early 2000s, the variety and quality of pizza made by ambitious chefs all over the country have only gotten better.
By Brett Anderson
We asked, you answered: Here are the sandwiches our readers live for, including turkey leg, beef tongue and a crab BLT.
By Becky Hughes
Airlines, restaurants and hotels are all making travel easier for people with sensitivities to foods like peanuts, wheat and milk, but it’s still critical to be your own advocate.
By Lisa McCarty
The grit, the merch, the biceps. Charting the cultural phenomenon that sparked new interest in the people behind the scenes at restaurants — or at least, in their stuff.
By Tejal Rao
Whittle down a pantry pasta to its most oomph-giving essentials and you have pasta nada, an easy, life-giving dinner for draining days.
By Mia Leimkuhler
A new study showed people real restaurant reviews and ones produced by A.I. They couldn’t tell the difference.
By Pete Wells
Huli huli chicken requires lots of turning so that its glaze of soy sauce, brown sugar, rice vinegar and ketchup (with plenty of garlic and ginger) doesn’t scorch.
By Sam Sifton
Da Silvano was a celebrity hangout, drawing boldface names like Madonna, Barry Diller and Yoko Ono. It was often referred to as the downtown Elaine’s.
By Alex Vadukul
No soaking or salting is needed for Zainab Shah’s borani banjan: just a quick fry before the eggplant is nestled into garlicky yogurt and topped with tomato, pomegranate and mint.
By Mia Leimkuhler
Crisp on the outside, tender on the inside, savory farinata brings a taste of the Mediterranean coast to your kitchen.
By Brian Levy
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Halloumi with lettuce and tomato, spiced lamb on an English muffin and a Scuttlebutt.
By Sam Sifton
Blanketed with cheese, this filling recipe is perfect for summer and surprisingly light.
By Melissa Clark
Plus: art about office life, colorful rope rugs — and more.
By Jenny Comita
Here’s how our grand survey of sandwiches in all five boroughs came to be, plus some staff favorites.
By Nikita Richardson
And more excellent vegetarian sandwiches, like the HLT (halloumi, lettuce and tomato) and Superiority Burger’s crispy fried tofu.
By Krysten Chambrot
Kay Chun’s esquites recipe captures all the elements of elotes in a salad: charred sweet corn, tangy lime, creamy cotija and spicy ancho chile.
By Mia Leimkuhler
Find your favorite lobster shack, take a ferry to an island and linger in bookstores over a weekend in this classic New England destination.
By Chelsea Conaboy
Toasted bread, tomatoes and watermelon are tossed with a piquant dressing that’s made from both the sweet watermelon flesh and tangy rind.
By Melissa Clark
Dried limes can take your weeknight meal to the next level.
By Yotam Ottolenghi
Bold and bright recipes for a Juneteenth feast.
By Mia Leimkuhler
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Stefano Secchi is opening Massara in the Flatiron district, ice creams inspired by appetizing and more restaurant news.
By Florence Fabricant
Don’t worry, we’ve got plenty of excellent chicken breast recipes, too: honey garlic chicken, chicken piccata and green masala chicken, to name a few.
By Emily Weinstein
The New York Times Food staff crisscrossed the city in search of its most noteworthy sandwiches and now we want to hear from readers.
By Nikita Richardson
A portrait of the five boroughs between two slices of bread.
According to Maria Lemos, the founder of the Athens boutique Mouki Mou, it’s all about “philoxenia,” a love of one’s guest.
By Sophie Bew
The tender-stewed cut is being pushed to the culinary forefront by creative chefs and home cooks, leading to higher prices.
By Korsha Wilson
Lidey Heuck’s jubilant, cumin-y combination of crunchy raw corn kernels and sautéed peppers is hearty and flavorful enough to be a light meal unto itself.
By Melissa Clark
Don’t get sick this season.
By Kristen Miglore
He had opened two restaurants and a cocktail bar in downtown Manhattan, and he was preparing for a big expansion backed by LeBron James.
By Alex Traub
My five-star recipe yields a crisp crust and luscious interior.
By Sam Sifton
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Melissa Clark’s versatile fruit galette is an “easy and beautiful” five-star reader favorite.
By Mia Leimkuhler
Deviling bolsters smaller pieces of blue crab with mayonnaise, bread crumbs, sautéed aromatics, plus a kick of cayenne.
By Korsha Wilson
Serve with mac and cheese, coleslaw, pickled jalapeños and potato salad.
By Sam Sifton
Urban Tandoor, an Indian restaurant in southwest England, is using terrible music video parodies made by its staff to bring in new and younger guests.
By Isabella Kwai
Bottles that are built for the heat: light-bodied, agile and low in alcohol, whether red, white, rosé or sparkling.
By Eric Asimov
Best seat in the house, no question.
By Becky Hughes
From her work with Julia Child, Madhur Jaffrey and Edna Lewis, Judith Jones revolutionized American cookbook publishing.
By Melissa Clark
Zucchini salad with bread crumbs! Cold sesame noodles with corn and basil! Tomato! Cheddar! Toasts!
By Tanya Sichynsky
His $6 bottle of Napa Valley cabernet won a historic tasting in Paris in 1976, astonishing connoisseurs and putting his Stag’s Leap winery on the map.
By Eric Asimov
Ali Slagle’s cucumber-avocado salad has just five ingredients and complements pretty much every meal.
By Mia Leimkuhler
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Stroll along the river, explore a contemporary art scene and admire panoramic views in this scenic Central European capital.
By Alex Crevar
Asian American chefs are embracing the medicinal gourd anew.
By Cathy Erway
Made with fried leftover corn tortillas for heft and jalapeño and onion for lift, these are scrambled eggs with oomph.
By Melissa Clark
Customers generally support Bliss Caribbean Restaurant’s ban on male customers under 35 and women under 30. But some legal experts say there may be a problem.
By Hank Sanders
A quick spin through the pantry can produce a dinner to remember.
By Dwight Garner
An Appalachian twist on a classic Latin American dessert connects cultures and identities for a pastry chef.
By Lisa Donovan
Almost everything on the menu at this sibling of Claud contains seafood. You sit at a counter to eat it. The only surprise is how well it all works together.
By Pete Wells
They add craveable texture to summery dinners like Lidey Heuck’s chopped salad with chickpeas, feta and avocado.
By Emily Weinstein
Make one, or make them all. Just make them yours.
By Millie Peartree
Veerays will serve tandoori food, Son del North has Northern Mexico-style burritos and more restaurant news.
By Florence Fabricant
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As Asian groceries like H Mart, Patel Brothers and 99 Ranch expand, they are reshaping American eating habits, and the American grocery market.
By Priya Krishna and Tommy Kha
Looking back on a family’s five-generation devotion to a historic smokehouse and restaurant.
By Gabriel H. Sanchez
Who has not dreamed of turning a side hustle into a full-time gig? Luis Rivera Jr., who sells barbecue on the weekends in the Bronx from his food truck, is trying.
By David Gonzalez and Elias Williams
Collecting wild mushrooms, berries and other foods from public forests and parks has become so popular that state and federal agencies are imposing more restrictions.
By Jim Robbins
Restaurants and chefs from Washington, D.C., Portland, Ore., and New Orleans took home top honors.
By Kim Severson
The cookbook author Kenji López-Alt dives deep into a question of his own, with computer models and all.
By J. Kenji López-Alt
Lean fillets of wild Alaskan Pacific salmon turn tender and rich with Ali Slagle’s ingenious recipe.
By Melissa Clark
I especially like it on Sundays, when I can slice the meat in the morning after breakfast and keep it in the garlicky, pear-sweetened soy marinade all day.
By Sam Sifton
A series of popular videos on the platform encourage users to protest the restaurant chain’s portion sizes by walking out without paying or filming workers.
By Joseph Bernstein
And extremely fragrant and flavorful, thanks to turmeric and cardamom, nutty roasted pistachios and sweet golden raisins.
By Mia Leimkuhler
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The places on this year’s “50 Best” list are endurance tests, theatrical spectacles, monuments to ego and — the two most frightening words in dining — “immersive experiences.”
By Pete Wells
Specifically: blackened chicken breasts, buttermilk pancakes, smash burgers and fish tacos.
By Sam Sifton
The chef Marcel Desaulniers, who died last month, had an over-the-top approach to dessert, a sweet counterpoint to the guilt-ridden chocolate culture of the time.
By Tejal Rao
The former chef at Momofuku Seiobo in Sydney, Australia, returns to New York to play a key role in shaping the company.
By Besha Rodell
Once maligned, teinturier grapes — and the inky drinks they produce — are finding new fans. Here are the bottles to try.
By Becky Cooper
By Nikita Richardson
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