Food

Marie-Antoine Carême, considered by many to be the father of French haute cuisine, is perhaps most famous for his sweets — he perfected the soufflé, invented the croquembouche and may have developed...

Under all the hype and beautiful-people veneer, Bridges is full of surprises, starting with an imaginative, globally inspired menu.

At Next Door, in the Manhattan Wegmans, sushi and more is served in a luxe Art Deco Space.

Like a lot of people around the world, I love pad Thai, with its intricate and craveable combination of flavors and textures.But it’s because I love pad Thai that I stopped ordering...

What happens when a restaurant has no refrigerator? No gas? Almost no kitchen space? In some cases, brilliance.As rents and other expenses rise, many restaurants across the country are saving on space...

All the best weeknight pastas begin the same, mysterious way: a few pantry ingredients come together to create an alchemical spark, preferably in 30 minutes or less. Breadcrumbs, red chile flakes and...

Good morning. I fixed and filled the bird feeder and Mr. Cardinal was on set within the hour, bullying the grackles away and getting on the seed. He hung out while I...

Gluten-free is the Kevin Bacon of the food world: We’re all within six degrees of separation from someone who avoids gluten. That’s why, as we approach graduation party, bridal shower, picnic and...

Good morning. John T. Edge brought us this recipe for a Seattle-style chicken teriyaki, adapted from one by Sujan Shrestha, many years ago: salty-sweet and garlic-gingery, with a starch-thickened, glossy sauce that...

There are some 48,000 barrels of Scotch whisky quietly aging in Martin Armstrong’s warehouses in southwestern Scotland. Last year, 17 of them became a problem.Mr. Armstrong normally deals with companies that buy...