Patrick Farrell

A look back at some of the most delicious prose (and recipes) by the former New York Times restaurant critic.

How do you relocate more than 100 years’ worth of (haphazardly organized) fine art, maps and prints? The family that’s owned the Old Print Shop is finding out right now.

With the help of devoted customers, Ram Badan Singh is still selling papers on the same Upper West Side corner where he began 36 years ago.

How the Food section of The Times comes up with nearly a month’s coverage about a single day.

A small city of rock towers along the Hudson River has intrigued New Yorkers and attracted vandals. But their maker, Uliks Gryka, keeps rebuilding.

The Department of Agriculture urges stronger protections for animals in experiments at a Nebraska unit investigated by The New York Times.

The Northeast is reaping the results of a February cold snap: a summer with few or no local peaches.

The chef is the second to exit in the year since the landmark restaurant reopened.

In the era of serious coffee and cocktails, Irish coffee has acquired the disreputable image of a mongrel.

A small red berry called miracle fruit temporarily rewires the way the palate perceives sour flavors, rendering lemons as sweet as candy.