Food

Perhaps you are one of the more than 5,000 subscribers to “Popping Tins,” an email newsletter devoted exclusively to tinned seafood. Perhaps you belong to a tinned-fish-of-the-month club, or have leafed through...

When I cook for myself, the only real guideline I follow is the pursuit of flavor — everything else is a suggestion. And sometimes, particularly with a cuisine I’m not too familiar...

Happy Independence Day! This is by far one of my favorite days to be in the city. The fireworks (both legal and illegal), the big “we outside” energy, the ample parking. You...

The workhorse oven of a longtime bakery now crackles under the command of the chefs from the Musket Room, Mary Attea and Camari Mick.

I visited Harrison again last year, at the house she shares with her husband, Michael, and their two teenage children in the hills of Southwest Portland. Michael is a soft-spoken graphic designer...

Tartan, whisky, restaurants in the middle of nowhere — all are being reimagined in newly fashionable “Outlander” territory.

Lockhart is the Barbecue Capital of Texas. This has been officially true since 1999 — thanks to a proclamation passed by the Texas House of Representatives — and unofficially true for years...

A scoop of dark chocolate, gianduja or coffee is what you might expect at a typical gelateria almost anywhere in the world. At the bright new Sundaes Best gelateria, in Manhattan’s Koreatown,...

HeadlinerAdrienne’sAdrienne Guttieri, a promising young chef who studied in Italy and worked her way up at restaurants there and in New York, died last summer at 33. Her family, most notably her...

Carefully considered and seasoned, each layer of the Surfer, a turkey sandwich Matt Cahn serves at his Middle Child in the heart of Philadelphia, locks into place. The melty Swiss cheese, the...