Food

Good morning. The rhubarb’s beginning to pop by the fence where it always grows, but it’s still a few weeks from its delicious adolescence. That’s OK. I know there are farmers who...

Aging is a privilege, as they say, and I agree. You gain the benefits of hindsight, experience, relationships that have grown deeper and more meaningful. You have more appreciation for the little...

Hamachi crudo and its endless, perfunctory variations blur together, but the rendering at Mirra, in Chicago, is a striking thunderbolt of flavor: slices of yellowtail drenched in lime-spiked buttermilk, hot and tangy...

Good morning. The Kentucky Derby kicks off tomorrow at Churchill Downs in Louisville, Ky., two minutes of excitement bracketed by drinks and snacks, a prelude to dinner with as many people as...

Stuart Brioza, a chef and an owner of the acclaimed San Francisco restaurants State Bird Provisions, the Progress and the Anchovy Bar, never imagined that switching kitchen oils could be so political.Two...

Just as there’s a time and a place for a diner with an eight-page menu of dishes, all executed medium-well, there’s a time and place for a spot that absolutely nails one...

Over the weekend, a few girlfriends and I settled into a Glen Powell rom-com double feature: “Anyone but You” (an atrocious allocation of Columbia Pictures’ funds and my own time) and “Set...

My husband’s current favorite dinner category is “spicy tomato seafood.” This, as you may well know, is a generous category with delicious offerings: puttanesca, bouillabaisse (with added chile flakes) and all manner...

Imagine sitting down for a meal at a restaurant with a view of the ocean. You are on vacation, and the restaurant’s décor includes fishnets, pictures of boats and taxidermied exemplars of...

To be completely honest, I don’t care that much whether chicken meat is white or dark. For me, it’s all about the skin. (Well, it’s also about the feet, tail and innards,...