Food

As the brewmaster at Virginia Beer Company in Williamsburg, Va., Jonathan Newman has created about 400 different beers, from smoked porters to a sour ale that mimics lemon meringue pie. This summer,...

Hi! I’m Tanya, longtime listener, first time caller. It’s been a privilege to edit The Veggie for the last year and a half, and it’s an honor to follow in Tejal Rao’s...

Salmon is one of those pliant proteins that you can successfully cook almost any way you want. Sear it hot and fast, until the skin crisps and the fillet browns. Roast it...

Lately I keep thinking about the artist Roz Chast’s New Yorker cover from 2018, depicting January as the “cruelest month” in the form of an Advent calendar. The days are full of...

These limitations allowed banana bread’s profile to flourish, expanding the synapses tucked inside a pretty simple recipe. As PJ Hamel notes, “Banana-bread recipes down the decades have in common bananas, sweetener, a...

HeadlinerGjelinaIt’s been going on seven years since the team at the Gjelina Group in Venice, Calif., first toyed with the notion of opening a New York branch. It finally happened on Dec....

Hey, it’s me again, filling in for our mutual friend, Nikita. Our inbox was full of reader questions, and I’m jumping in with some answers. This time, we’ve got requests for late-night...

Grits are a beloved staple in many Southerners’ diets, a quintessential grain rivaled only by rice. But some say that they don’t have any defining taste, or that their texture is clumpy...

BratShoreditch is sort of the Williamsburg of London, and Brat is the epitome of a great Shoreditch restaurant, effortlessly cool and seemingly uncomplicated, yet exceptional. Everything is cooked in an open kitchen...

Since opening two decades ago, Noma — the Copenhagen restaurant currently serving grilled reindeer heart on a bed of fresh pine, and saffron ice cream in a beeswax bowl — has transformed...