As we inch back toward social life, we all need a refresher on how to gather graciously. Two experts update their rules for making guests feel comfortable, safe, sated and like the very best versions of themselves. Plus: a recipe for effortless entertaining, Niçoise style.
Contento, opening in Manhattan’s East Harlem neighborhood in June, is designed with accessibility in mind—from the wheelchair-friendly floor plan to the reasonably priced menu and wine list.
Though the Canadian border is closed, the Audible podcast “Field Guide to Eating in Canada” treats would-be travelers to fascinating conversations and enviable meals with culinary notables.
From the origins of rice cultivation to contemporary haute cuisine, Black innovators have always been central to the story of American food. Now, a new Netflix series is telling it that way.
Roasting at low temperature produces moist, tender fish without fail. A simple, fragrant ramp butter takes the dish to another level.
Consistently as well made as they are well-priced, the white wines of Campania are the savvy oenophile’s summertime pick.
Fried red snapper with mango chimichurri: It’s quick to make, visually impressive, spicy, tangy, savory and sensational.
“Top Chef” judge and newly minted cookbook author Gregory Gourdet on the magic of salt, his coconut obsession, the healing power of plants and the absolute best way to cook salmon.
This repetitive and highly pleasurable task is cooking and meditation in one.
Want your heirloom carrots, grass-fed beef and artisan cheese straight from the farm—minus the schlep to the market? The technology is finally there.
"Hate" is a contentious word—and, our columnist maintains, occasionally the appropriate one to describe her reaction to a wine. Just how frank can we be when it comes to matters of taste?
The comforting combination of pigeon peas and rice gets a little crunch from roasted okra and a nice tangy twang from a bright tomato vinaigrette.
There’s a reason cauliflower keeps trending. It makes this turmeric-tinged soup both creamy and light.
It’s the simplest of sweets and an ideal canvas for creativity. Here, pastry pros take the classic cruncher to another level, with sly tweaks ranging from toasted marshmallows to chile crisp.
The newly official Prosecco rosé designation may be a marketing coup, but does the winemaking live up to the hype? Yes and no, says our wine columnist. Here, her top 5 picks.
The U.S. Navy shared its recipes with local Japanese restaurants. Now you have them, too.
Smashed cucumbers and sugar snap peas drink up a jerk vinaigrette full of fresh ginger, other warming spices and a bracing burst of lime.
Chef Rashida Holmes of L.A.’s Bridgetown Roti shares her quick recipe for pepper-pot shrimp with fried plantains. On the table in under a half hour. No silverware required.
A new generation of simmer sauces turn Thai larb, Oaxacan mole and an exciting array of other dishes into a stir-and-serve proposition.
Two decades ago, Grüner Veltliner was a wine-world phenom. Thanks to an excellent 2019 vintage, this dry, crisp white is ready for a resurgence, with some outstanding values on the shelves now.
