Food

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...

Restaurants worth visiting again and againSometimes I have to remind myself that I don’t eat like everyone else. The average person, maybe even the average New Yorker, might go to the same...

BlaufränkischThis is a wonderful grape capable of making wines that range from simply delicious to profound and contemplative. The key from the production standpoint is to treat the grapes gently — the...

There are many ways to make a martini. Shaken or stirred. Vodka or gin. Wet, dry, bone-dry. But no matter how you make it, few, if any, have the cult following that...

If you’re more of a bowl gal, Ali’s spinach and feta lentil bowl is ideal for packing up in a bento-style box and tossing together when you’re ready to eat. Pro tip:...

There are two key pepper elements in Zainab Shah’s new peppery beef and shishito stir-fry: shishito peppers and black pepper. You might think, given their prevalence in this dish, that I will...

Hi, all! Genevieve here, stepping in for Emily.Leading up to this tax day, it’s been an interesting few weeks that have caused me to stop checking my retirement account (deep breath) and...

Banh Anh EmBanh Vietnamese Shop House on the Upper West Side, with seats still a challenge to score after five years, now has a downtown sibling (anh em means brotherhood or sisterhood)....

Some holiday traditions are meant to evolve.At least that’s what I told myself when I decided to make a whole fillet of salmon the center of Easter brunch. Among classic main dishes,...

Images of rebirth and renewal are everywhere at Easter: hatching chicks, hordes of bunnies and emerging flower buds. Also returning, prompted by the occasion and a crowd to feed, are the seasonal...