Food

The intaglio — a stone engraved with an image — is a form of jewelry that goes back to ancient Mesopotamia. “In the Greek and Roman galleries at the Met, there’s a...

I once read an interview with the French chef Alain Ducasse, in which he said: “Sugar is the enemy of chocolate.” Mr. Ducasse owns his own chocolate company, which makes extraordinary bars...

Good morning. You make corn muffins with corn meal, which is dried ground corn. I like those split and griddled in butter. You make tortillas and pupusas with masa harina, which is...

A wish list for culinary doodads certain to improve our cooking lives.

On a warm evening, not long before her guests were set to arrive, Cathleen O’Neil, 30, was stocking the bar for a dinner party at her home in Williamsburg, Brooklyn, while her...

A few things to consider when planning a November dinner party: It’s important to celebrate the newly arrived fall produce and the change in weather. It’s time for all manner of warming,...

Since the minute my colleague Yewande Komolafe told me she was working on a cookbook about Nigerian cuisine, I’ve been longing for the day I could read and cook from it, cover...

When the Nigerian writer Yemisi Aribisala craves jollof rice, a West African staple, she doesn’t cook it. She asks her sister to send her a bowl. They live about an hour apart,...

One cup of canned pumpkin, for example, contains 137 calories but provides more than 200 percent of the daily value for vitamin A, 36 percent of vitamin K, 25 percent of fiber...

Eric Ripert’s previous cookbook, “Vegetable Simple,” lived up to its title with some recipes needing but two or three ingredients. His new book, “Seafood Simple”? Not so simple. Effortless wonders include salmon...