Christina Morales

Mexican bakeries on both sides of the border begin making rosca de reyes, three kings bread, weeks in advance.

This form of tamale, filled with a rich meaty stew, is a comfort at Christmastime.

For many in the islands, it’s not the Christmas season without cremas, coquito and other milky rum-based drinks.

Pumpkin empanadas, popular in communities along the U.S.-Mexico border, have a special place on the Thanksgiving table.

Onion bhajiya, golden fried onion fritters, are a staple for the cookbook author Palak Patel’s Diwali celebrations.

As more grazers turn snacks into meals, canned seafood is gaining a foothold on those charcuterie boards, thanks in part to TikTok.

With punishing temperatures across many states, restaurants are adapting to a new climate reality.

Maria Antonia Cay, who runs one of the last Puerto Rican social clubs in the city, says she’ll hang on as long as she can.

As the bases for nondairy versions have improved, so have the offerings at plant-based dessert shops around the country.

From special menus for canine companions to food trucks and even tasting menus, some restaurateurs are pulling out all the stops for pets.