Food

In her own kitchen, she likes to use beans as the star ingredient: plump chickpeas or gandules (pigeon peas), a hardy local crop that slows erosion and grows easily in times of...

Like Labor Day, the first day of school and the fall equinox, the start of soup season is a September moment, one for the calendar. Autumn is here when you’ve put on...

HeadlinerRoscioli NYCNew York has gotten an abridged version, not the full multivolume edition, of the family-run collection of Roscioli restaurants and food shops in Rome. An intimate restaurant on the lower level...

In the Where to Eat: 25 Best series, we’re highlighting our favorite restaurants in cities across the United States. These lists will be updated as restaurants close and open, and as we...

An apple-and-honey snacking cake, not long out of the oven, sat on the stovetop in Jake Cohen’s Long Island City apartment. A few feet down the counter was a freshly baked challah...

Mehran’s Steak House has a near-perfect Google rating, with 91 glowing reviews: “Best steak I have ever had in NY,” “Words cannot explain how phenomenal the steak was” and “Chef Mehran is...

On a nearly 90-degree September morning, Verena Adelsberger held her first pumpkin spice latte in a downtown Manhattan Starbucks. It wasn’t just her first of the season. It was her first ever.Ms....

Dassai, the brand of sake made by Asahi Shuzo in Yamaguchi, in southern Japan, is not new to the United States. But this week its sake produced in the Hudson Valley is...

When it comes to beans, my husband, Daniel, favors chilis and stews thick enough to eat with a fork. I, on the other hand, am on Team Slurp: The brothier my beans,...

Plant breeders, by nature, are patient people. It can take them years or even decades to perfect a new variety of fruit or vegetable that tastes better, grows faster or stays fresh...