Food

    1. Michael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Kalen Kaminski.

      Crazy Tender Chicken in Only an Hour

      You don’t need any special equipment to get falling-off-the-bone meat. Here’s how Alison Roman does it.

    3. Caitlin Ochs for The New York Times

      Hungry City

      At Ajo y Orégano, Big Flavors Flow From a Small Space

      Crowds form early at this tiny Dominican restaurant, where the specials include rabo encendido (oxtail stew) and berenjenas asadas, smoky eggplant.

  2. Wine School

    Sonny Figueroa/The New York Times

    Once Lowly, Carignan Finds Favor in California

    This red grape has been misunderstood and maligned. It turns out, with careful farming and production, it can make pretty good wines.

  5. Restaurant Review

    Jeenah Moon for The New York Times

    Chinese Noodles From a Chile-Haunted Region

    Hunan Slurp in the East Village lives up to its name — reason to celebrate in a town where fake Hunanese restaurants outnumber the real ones.

  2. Andrew Scrivani for The New York Times

    Capturing the Sea in a Pasta Bowl

    Yotam Ottolenghi devours shrimp-and-clam pasta on his screens and in his kitchen.

  4. Con Poulos for The New York Times. Food Stylist: Simon Andrews.

    A Roast Chicken With Fall Flavors

    Maple butter and rosemary are the stars of this simple, six-ingredient meal, perfect for chilly days.