Food critic

Ian Parker’s profile of Pete Wells, our restaurant critic, lays out the trials and tribulations of eating for a living, and underscores the pressures that job brings to bear on the critic’s psyche — and physical being. (It also breaks the news that The Times will be offering starred reviews of restaurants in cities beyond New York.) — Sam Sifton, Food Editor

Jay Rayner marks two decades as the Observer’s restaurant critic and explains why food writing is about more than what’s on the plate

independent agency representing emerging artists in Copenhagen, London and Paris.

ITALIAN STROMBOLI 🇮🇹🥖 Ingredients: 1 lb pizza dough 1/2 cup marinara sauce 1 cup mozzarella cheese, shredded 1/2 cup provolone cheese, shredded 1/2 cup sliced pepperoni 1/2 cup sliced salami 1/4 cup sliced black olives 1/4 cup sliced bell peppers 1/4 cup sliced red onion 1 tsp dried oregano 1 tsp dried basil 1 egg, beaten 2 tbsp grated Parmesan cheese Directions: Step 1: Prepare the Dough Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out ...

Even beyond her New York Times column that focuses on immigrant foods, Mishan has emerged as an activist voice for Asian-Americans.

This pan fried ribeye is the ultimate meat lover's entree, cooked to perfection with a crusty salty exterior, and pan fried in a flavorful compound butter.