How to make ideal hash browns without ruining your day.

Ho Chi Minh City’s narrow streets and tiny alleys overflow with no-frills restaurants that open onto the sidewalk.

A recipe for scrambled eggs with trout roe.

A recipe for hash browns.

A recipe for olive-oil-poached cod with saffron-blood-orange nage.

Starting in July, restaurants will have to display placards showing their most recent letter grade from health inspectors.

As its popularity soared around the globe, salsa as it is actually made in Mexico often became lost.

The chef Tom Colicchio’s newest restaurant isn’t perfect. But it is exciting. And the food is terrifically good.

Forget sous vide and braising and the farm-to-table ethos. We are a nation that cooks with an index finger.

The chef Zakary Pelaccio’s Fatty franchise has expanded to Williamsburg, Brooklyn, where barbecue will meet Southeast Asian flavors.

A new rule in New York City schools, which officials say is aimed at tackling obesity, restricts students bake sales.

A neo-retro Lower East Sider who menu is built on house-ground meatballs.

Vegetable worship seems to be a rider on the lease at this address, well off the main drag in Greenpoint, Brooklyn.

The stars at this handsome little storefront are the bomboloni — Italian filled yeast doughnuts that give the place its name.

The chocolate-covered dried wine grapes recently introduced at the confectioner Bissinger’s are lushly delicious.

The pungent piment d’Espelette chili defines French Basque cooking as much as anything.

A soft-ripening cheese, Le Cendrillon is meant to be put on the cheese board, at room temperature, not in a salad with beets.