Grub Street

Chef Nick Anderer’s pasta dish, based on chicken francese, might not have breaded cutlets, but it still features a lemony, buttery sauce.

“My life’s goal — one of them — is to try pawpaw.”

The original Instagram food was an indicator of the very boring things to come.

Including the perfect dinner-party album, well-sourced chili crisp and apple cider vinegar, and an in-home farm.

You can’t escape the bubbles.

From petite fritters topped with salmon roe to sunset-colored sweet-potato pancakes.

Marinated crab, a genre-defining mortadella sandwich, fluffy rice grits, and more.

The New York food world became more thoughtful, more vibrant, and far more enjoyable.

It starts on Friday.

Together at last: Barbuto-style chicken meets Balthazar-style fries.

Your food agenda for the month.

Once a year, the League of Kitchens gets its instructors, who come from all over the world, to cook and share a feast.

Waris Ahluwalia’s new “tea lab” is brewing away in Chelsea.

How a chance encounter led chef Walker Stern to the dish’s secret ingredient (and no, it isn’t chocolate).

A vintage Bel Air and plenty of cannoli …

“I like food that kind of kicks me in the teeth.”

“It’s the West Coast hippie version of halal-cart white sauce.”

Grab a reservation at some of the city’s best restaurants, get your turkey and sides to go, or deliver on the dessert front.

The hit-makers behind Her Name Is Han and Atomix unveil their newest project.

Perfect versions of that crunchy, fluffy delicacy.

“It’s about having a playful, creative way to sell things.”

Custom-made amaro is starting to pop up at bars and restaurants around New York City.

On November 19, the celebrated chef will open Lekka in Tribeca.

“You’ve got to focus.”

You know it, and you love it — but Caesar salad can still be surprising and wonderful in the hands of the right chefs.