Food

In the past two weeks, butter has been smeared, swooped and spread across all manner of surfaces, and social media, in the name of the butter board.Not to be confused with a...

The weather in New York flipped like a switch last week, and all of sudden we were in fall. I’m programmed to eat apples and winter squash as soon as the temperature...

As summer fades — where did it go? — there is a tantalizing display of fetching fall produce appearing at the market, just as the green beans depart.The change of seasons is...

Good morning. The gravy-stained denizens of food media have been cooking turkeys and baking pies for weeks now, testing new recipes and trying out different techniques for keeping stuffing moist and mashed...

Inside the white brick walls of Rodney Scott’s Whole Hog BBQ in Charleston, S.C., past the bright dining room, is the pit room, the walls, floors and equipment shades of copper and...

Whenever I make brown butter, the first cue that it’s almost ready is sound: that moment when the frenetic hiss of melting fat goes quiet. That’s when I know the moisture has...

Sandwiches from the Subway chain are sold everywhere. But not this one. The M.T.A. is now promoting the 1904, a new, limited edition sandwich to commemorate the opening of the first line...

Life in a city of more than eight million people means that at some point you will wait in a line. Some lines are (arguably) worth it, like seeing the “Girl With...

It’s hard to imagine anybody who will be disappointed by the new Brooklyn restaurant Laser Wolf except, of course, people who are under the impression that there will be actual lasers and...

Mr. Pépin, who comes from a family of restaurateurs, was 13 when he left his home in Neyron, a small town near Lyon, for a culinary apprenticeship 35 miles away, in Bourg-en-Bresse,...