Food

Good morning. A while back, Kay Chun developed a great recipe for manicotti (above) designed for weeknight cooking. But for a Sunday supper, I skip the store-bought marinara and instead make Marcella...

In New York City, you can find a pretzel within minutes of a craving — in warmed glass cases on corner street carts, all over transit hubs, even in the odd department...

I once believed that weekend mornings were a time for elaborate culinary rituals.After a quick jaunt to the farmers’ market for fruits and herbs, I would prepare biscuits or scones from scratch,...

Good morning. It’s shoulder season where I stay — warm during the midday hours, but still with a little bite to the evening breeze off the water. I like that juxtaposition, and...

“Crispy” is one of the most appealing adjectives in food, right up there with “crunchy” and “creamy,” not to mention “sizzled,” “smashed” and “seared.” It conjures pleasure before you’ve even cooked or...

Four months ago, Joshua Lutz started scouring the country for Chartreuse, the bright-green herbal liqueur based on a secret recipe of 130 botanicals and produced in the French Alps by the Carthusian...

Before the pandemic, I went into an office five days a week and, supposedly, ate five lunches, most of them schlepped from home. I say supposedly because what those meals actually looked...

After 20 years of tinkering with flavors, the chef makes his way back to the classic hits.

If you’re yearning to try Carbone’s spicy rigatoni vodka or the Polo Bar’s bacon cheeseburger, it could take you months — and some luck — to get a reservation. But a website...

Over the last decade, tequila and mezcal bars in the United States tended to follow a familiar script, as owners primarily focused on heralding the heritage behind each bottle on the back...