Food

Thanksgiving is next Monday, a time for Canadians to gather with friends and family. It’s time to start planning the menu for the harvest celebration, wherever you may be. Thanksgiving, or L’Action...

A few nights ago, my husband opened “Imbibe,” a bartender’s guide, to find our favorite Sazerac recipe. It was scrawled with notes going back a decade. We first added the bar spoon...

HOUSTON — At POST Houston, a popular food hall, the lines stretch long for ChòpnBlọk, where the Nigerian American owner Ope Amosu offers a familiar customizable template — rice, vegetables, protein —...

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...