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    3. Lavender Is the Springtime Answer to Pumpkin Spice

      Coffee shops, restaurants, retailers and bars are capitalizing on demand for the herby, purple flower with lattes, cocktails and chocolates.

       By Christina Morales

      The flavor of the springtime has become lavender, which is featured in coffee drinks, cocktails and chocolate bars, even though the flower doesn’t bloom until the summer.
      The flavor of the springtime has become lavender, which is featured in coffee drinks, cocktails and chocolate bars, even though the flower doesn’t bloom until the summer.
      CreditSebastien Nogier/EPA, via Shutterstock

  1. This Pie Maximizes the Best Part of Spanakopita

    A welcome addition to the Greek Orthodox table at Easter, striftopites get their extra-satisfying bite from a high phyllo-to-filling ratio.

     By Brian Levy

    CreditChristopher Testani for The New York Times. Food Stylist: Simon Andrews.

  2. How to Make an Easy Picnic That Transports You to France

    A pepper-crusted flank steak and French potato salad anchor this summery menu from David Tanis.

     By David Tanis

    CreditDavid Malosh for The New York Times. Food Stylist: Simon Andrews.

  3. I Let TikTok Tell Me Where to Eat. Here’s What I Learned.

    A food editor documents the high, the low and the mid from a week’s worth of influencer restaurant suggestions.

     By Becky Hughes

    Katherine Im, 26, of Washington, D.C., at BonBon, a candy shop that has a gained a passionate young following on TikTok.
    CreditBrittainy Newman for The New York Times

  4. Goodbye, Gas. The Future of New York City’s Pizza Is Electric.

    And just in time for a new city ordinance regulating pollution emitted by wood- and coal-fired ovens.

     By Amelia Nierenberg

    “A wood oven is like driving a manual Lamborghini transmission,” said Anthony Falco, a pizza consultant, adding, “An electric oven is like a Tesla.”
    CreditLisa Corson for The New York Times

  5. How Did Black Forest Cake Become the World’s Favorite Dessert?

    Dessert lovers from Chile to Pakistan to Fiji claim it as a national treat. How did it get there from the woods of Germany?

     By Priya Krishna

    CreditAlfonso Duran for The New York Times

  1. The 25 Best Restaurants in Washington, D.C., Right Now

    The food scene in and around the nation’s capital is vibrant these days, with Italian, Ethiopian, Salvadoran and more. Comments are open.

     By Korsha Wilson, Brett Anderson, Melissa Clark, Tanya Sichynsky and Nikita Richardson

    CreditScott Suchman
    Where to Eat

  2. The Best Ways to Cook Asparagus

    You don’t just have to roast those stalks. These three easy techniques can bring out the delicious best from the spring favorite.

     By Melissa Clark

    Broiling, pan-searing and sautéing each bring out the best in asparagus.
    CreditChristopher Testani for The New York Times. Food Stylist: Simon Andrews.
    A Good Appetite

  3. There’s History in These Cheese Pulls

    Queso fundido is a gooey thrill, with a back story rooted in the Mexican Revolution.

     By Christina Morales

    CreditKelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.

  4. What’s the Best Way to Salt Scrambled Eggs?

    Paying close attention to timing can help you avoid watery eggs. Kenji López-Alt explains why.

     By J. Kenji López-Alt

    Salting your eggs before cooking can improve texture and flavor incrementally.
    CreditLinda Xiao for The New York Times. Food Stylist: Monica Pierini.
    Ask Kenji

  5. Sweet Tea-Brined Roast Chicken for Sunday Supper

    With horseradish-Cheddar tuna melts and vegan tantanmen for the coming week.

     By Sam Sifton

    CreditDavid Malosh for The New York Times. Food Stylist: Simon Andrews.
    What to Cook

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  9. Sheet Pan Your Sandwich

    Salami, red onions and pepperoncini are caramelized in a hot oven and tossed in an oregano-garlic vinaigrette in this sheet-pan Italian sub dinner.

    By Mia Leimkuhler

     
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