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from cooking.nytimes.com

Cooking with the New York Times

In April, the government announced a plan to award Sichuanese restaurants, at home and abroad, Michelinlike ratings — gold, silver and bronze pandas — to encourage standard-bearers for good cooking. (Photo: Adam Dean for The New York Times)

from cooking.nytimes.com

Cooking with the New York Times

“Sichuanese cuisine really faces a crisis,” said Wang Kaifa, a 71-year-old chef who has been leading a campaign against what he sees as the creeping debasement of the region’s celebrated cooking. (Photo: Adam Dean for The New York Times)

from cooking.nytimes.com

Cooking with the New York Times

A camp of chefs here hopes to remake Sichuanese cooking for urbane, middle-class tastes, building on the core of traditional ingredients and techniques. Here, a chef at Sichuan Shopkeeper prepares spicy noodles. (Photo: Adam Dean for The New York Times)

from cooking.nytimes.com

Cooking with the New York Times

At Sichuan Shopkeeper, the focus is on local snacks and sweets. (Photo: Adam Dean for The New York Times)

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Pastrami Is the Priority at These Old-School New Jersey Delis

A bowl of pickles at Hobby’s. (Photo: Bryan Anselm for The New York Times)

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The Simplest Egg, Yet the Most Elegant

Recipe: Baked Egg with Prosciutto and Tomato || Photo: Evan Sung for The New York Times

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Revel in the Bounty of Spring, With a Feast From Yotam Ottolenghi

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The Best Comes in a Bun at Salvation Burger and Spotted Pig

The double-decker Classic at Salvation Burger, a restaurant from the chef April Bloomfield. (Photo: Emon Hassan for The New York Times)

from NYT Cooking

Green-Peppercorn Guacamole

Guacamoles come in myriad forms and occasionally draw controversy when they veer from the standard mix of avocados, jalapeños and lime. (Photo: Peden & Munk for The New York Times)

from nytimes.com

Revel in the Bounty of Spring, With a Feast From Yotam Ottolenghi

Yotam Ottolenghi preparing the celebration cake. (Photo: Carol Sachs for The New York Times)