Food

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...

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...