Food

When I pick up a knife, my husband is not nervous, not really. He keeps an eye out. He hovers. Finally, he can’t help himself: He reaches over and gently adjusts my...

Hello from the final week of July! Summer is fully in swing — are you eating your daily ice cream? — and the requests keep coming. This week, I’m helping a reader...

HeadlinerLe RockEvery few decades, the reset button is pressed on the restaurants in Rockefeller Center. A big year was 1984, with the openings of the Sea Grill and American Festival Cafe by...

A new program at the James Beard Foundation, Beard House Fellows, uses the Beard House in the West Village for residencies for young chefs. There the chefs, mostly those who have completed...

Diana Kennedy sank into a dimpled leather chair at the Hotel Emma in San Antonio, leaned over her glass of Scotch and told me that the real enemy of every writer was...

The Choco Taco, a nut-and-chocolate-topped ice cream snack that for decades has been a top choice at the ice cream truck or convenience store freezer, is being discontinued, its creator confirmed this...

On a steamy evening at Flushing Meadows Corona Park in Queens, Jaime Cabal had a line of customers at his Mister Softee ice cream truck. He blended milkshakes, topped bowls of vanilla...

For Amy Kasuga Folk, the Southold Town Historian in Long Island, it pays to know the difference between the Prohibition terms rumrunning and bootlegging. As she explains in her book “Rumrunning in...

The rollout of the Better Bagel has been gradual, from an online debut about a year ago to a full complement of flavors now. Next month, its products will be available nationwide...

One night last June, I found myself eating chicken skewers on the second-story terrace of a downtown hotel, wondering about the fire code.I was sitting at a counter inside a makeshift hut...