Food

“Ups and Downs of Sunny Side Up”With the same attention to granular detail, she walked readers through her precise instructions for making one of her favorite dishes, fried eggs — from the...

Hi, everyone. I’m subbing in for Emily this week. Happy to be here!I’ve been in a bit of a cooking rut for the last several months: chili, meatballs, barbecue chicken, nachos and...

A dirty martini can be many things: ice-cold, briny, savory, refreshing — and in unfortunate instances, murky, overly salty, terrible. But an eye toward quality, fresh ingredients and attention to detail have...

These are good times for tofu lovers, with an expanding market and growing options.When Jenny Yang bought the Chicago-based company Phoenix Bean in 2006, she was keeping it from going out of...

Good morning. We’re in the midst of the holy days: Today is Good Friday, with Ramadan and Passover underway, Easter on Sunday and Eid al-Fitr coming soon. I’m looking forward to lamb...

For Times readers on Nov. 15, 1981, Ms. Sheraton caught the moods of open markets from Africa to Asia: “In Calcutta, graceful women in silken saris are colorful competition for the pyramided...

Like little black dresses, you can never have too many roast chicken recipes. Especially the French kind.So, when Florence Chapgier, a Paris-born reader living Los Angeles, emailed me this recipe from her...

On a résumé, in an airport or on a date, it’s a dangerous game trying to be someone you’re not. It’s always a safer bet to be yourself. That is, unless you...

NAPA, Calif. — Napa Valley and Sonoma County, the most popular destinations for those traveling to Northern California wine country, are full of alluring restaurants. But wine lists that offer both wide...

It was a familiar sound in any decent Central European restaurant: the reassuring whack-whack-whack of a chef flattening the schnitzel I’d ordered from the waiter a minute earlier. The crisp white tablecloth...