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Food

Highlights

  1. Do Robots Love Their Customers? Automated Restaurants Face Human Issues.

    Technology promises cost savings, but it turns out the dining experience is all about feelings.

       By Meghan McCarron

    Despite the attention given to cooking robots, much of the automation in restaurants is occurring in customer-facing areas, like dining rooms and drive-throughs.
    CreditMaggie Shannon for The New York Times

  2. Why Are Free School Lunches Becoming a Campaign Issue?

    Here’s what you should know about federal and state programs to feed children, and what the two parties are saying.

       By Kim Severson

    More than 95,000 schools serve free lunches to 28.6 million students each day, and there are calls to expand that.
    CreditTroy Stolt/Chattanooga Times Free Press, via Associated Press

  3. California’s Rice Royalty Is Stepping Down

    Koda Farms, a family-run rice business revered by chefs, ends a century-long tradition.

       By Tejal Rao

    Siblings Ross Koda, left, and Robin Koda, right, co-manage the family business.
    CreditScott Monaco

  4. In the Fierce Lobster Roll Rivalry, There Are Only Winners

    Whether you are a buttered Connecticut-style fan or a partisan of the Maine rolls with mayo, summer is your season.

       By Korsha Wilson

    CreditKarsten Moran for The New York Times

  5. Learn to Make the Best Roasted Eggplant of Your Life

    This summer staple has a reputation of being bitter, seedy, even greasy at times, but a few small considerations can make it excellent.

       By Clare de Boer

    An oil-glossed roasting at high heat, as in this recipe, leaves the surface of the slices golden and tambourine taut.
    CreditKerri Brewer for The New York Times. Food Stylist. Cyd Raftus McDowell.

  1. Injera Is the Soul of Ethiopian Cuisine

    Injera takes days to prepare, but this quick recipe streamlines the process.

       By Naz Deravian

    The tangy, spongy bread injera is essential to an Ethiopian meal.
    CreditJessica Pons for The New York Times

  2. A Family Reunion Menu Over 150 Years in the Making

    The food at the Coleman-Richards reunion in Fayette County, Ky., offers a look at the family’s ties to America and Liberia.

       By Korsha Wilson and Andrew Cenci

    CreditAndrew Cenci for The New York Times

  3. I Reviewed Restaurants for 12 Years. They’ve Changed, and Not for the Better.

    In his last essay as a restaurant critic, Pete Wells reflects on a dining world of touch screens and reservation apps, where it’s getting hard to find the human touch.

       By Pete Wells

    Restaurants used to be one of the few places where you could have an experience that was completely human.
    CreditMarissa Alper for The New York Times
    Critic’s Notebook

  4. Chloe Coscarelli Returns With Her Vegan Greatest Hits

    The vegan chef has reopened in her original Greenwich Village location; Afghan delights in Beacon, N.Y.; and more restaurant news.

       By Florence Fabricant

    Chloe Coscarelli is back serving recipes that helped vegan food find a mainstream audience.
    CreditSarah Van Liefde
    Off the Menu

  5. A Chicken Dinner That Tastes Like Your Favorite Italian Dressing

    This new recipe is inspired by the vinegary oregano marinade of spiedies, transforming boneless, skinless chicken breasts into something special.

       By Eric Kim

    Eric Kim’s spiedie chicken breasts with buttered broccoli.
    CreditChristopher Testani for The New York Times. Food Stylist: Simon Andrews.
    What to Cook

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  9. What Is a Salad, Anyway?

    Dumpling salad, pickle salad, potato salad, bean salad — salads to some, delicious to all.

    By Tanya Sichynsky

     
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