Food

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...

“150 Delicious Squares” was the launching pad for Ms. Paré’s career as cookbook author, publisher and, it turned out, marketer and saleswoman. She loaded boxes of books in the trunk of her...

So-called “dry” January offers enough nonalcoholic liquid these days to float Noah’s Ark. Add to the list another cheeky entry from Louis and Matt Catizone, the alchemists behind St. Agrestis in Brooklyn....

Are you with me on Team Cabbage? In the United States, cabbage will probably never be voted most popular vegetable — not even in winter, when it’s at its best. Certainly not...

Before I went to Noma, Noma came to me.René Redzepi’s pioneering restaurant in Copenhagen planned to announce Monday that 2024 would be the final year it will be open for regular business,...