Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. With its bright-green blend of herbs and chiles, hari chutney adds tangy freshness to poached shredded chicken.

Trump officials have cast demonstrators waving the Mexican flag as insurrectionists, but for many protesters who are Mexican American, the flag represents pride in their heritage.

In The New York Times, I loved Sam Dolnick’s profile of the disgraced memoirist and comeback novelist James Frey. The interviews Sam conducted with him were Frey’s first in 17 years.

15 experts on the city picked the best mayoral candidate ahead of the Democratic primary.

We have a brand-new top 10, plus 90 more of the greatest meals in the five boroughs.

And while I’d normally reach for boneless, skinless thighs for stir-fries, the technique that Kevin Pang uses for his new butter-soy chicken and asparagus stir-fry has caught my eye.

Put your favorite rotisserie chicken to work in Yewande Komolafe’s assertively zippy chicken and herb salad with nuoc cham.

Sarah DiGregorio’s slow-cooker garlic butter chicken. Joel Goldberg for The New York Times. Food Stylist: Hadas Smirnoff.

We asked some of the chefs from our 100 best restaurants list where they love to dine out right now.

Commercial gyms in New York City leave much to be desired. A few resourceful New Yorkers have turned their tiny spaces into functional home gyms.

In the race for mayor, Zohran Mamdani is polling second with Jewish New Yorkers—but one would hardly know it reading the paper of record.

In the East New York neighborhood of Brooklyn, a pastor is devoting his time to building affordable housing for his congregation.