Food

In 1853, a grape varietal from the farmer Ephraim Wales Bull won first prize at an exhibition for the Boston Horticultural Society. He had been working on this particular type of grape...

For some home cooks, the slow cooker is the fairy godmother of kitchen appliances. Toss a few ingredients into the crock (maybe sear the meat or sauté some veg, if you like),...

Synonymous with love as it is with Old World charm, One if by Land, Two if by Sea, located at 17 Barrow Street in Manhattan’s Greenwich Village neighborhood, is a restaurant that...

I’ve always preferred to spend Valentine’s Day at home — avoiding crowded restaurants and dressing up on freezing-cold February nights. But that doesn’t mean it should feel like any other night. When...

Back in the ’90s there was a restaurant in Midtown Manhattan called Frico Bar, which specialized in the eponymous crispy cheese wafer from the Friuli-Venezia Giulia region of Italy. The restaurant was...

If you lived in town, it took an hour to get to the North Shore. First you drove down H-1, then H-2 — our so-called Interstates, although the next nearest state was...

When I worked for New York magazine’s Grub Street website, I put together a series called “14 Chefs.” I would pick a topic, like the city’s most underrated restaurants or its most...

Headliner El Fish MarisqueriaJulian Medina and Louis Skibar, partners in the Toloache Restaurant Group, which owns Toloache, Old John’s and more, are adding this Mexican seafood restaurant to their collection. Last summer,...

With just puréed tomatoes, fresh mozzarella and basil as toppings, a margherita is the pizza most reliant on high-quality ingredients. Because it can’t hide under blankets of part-skim mozzarella or highly seasoned...

Porcini mushrooms, cèpes to the French, are among the most satisfyingly succulent and flavorful of fungi, umami-laden and densely textured. They’re fairly easy to obtain dried and to reconstitute, but fresh ones...