Food

I can hardly believe it, but here we are in grill season, beach-picnic season, salad-for-dinner season — summer, my favorite time of year to cook. Some people prefer fall for its crispness; winter...

Hybrid dishes run the gamut from the sublime to the ridiculous. For every Cronut and brookie bringing delight, there’s a ramen burger or pizza taco just waiting to make you shake your...

KNOXVILLE, Tenn. — When Russia invaded Ukraine, Laurence Faber and Emily Williams’s first reaction was to cook borscht. Ukrainian flags had yet to spread across the American lawn-scape, and Potchke, the couple’s...

Buttermilk pancakes for breakfast on Sunday, I think. Hummus for lunch, with cut vegetables and pita. And then pork roast with roasted jalapeño gravy for dinner, over white rice, with quick-pickled okra.Many...

FIXIN, France — More than 200 years ago, the early French wine authority André Jullien, in his book “Topography of All Known Vineyards,” cited the Clos de la Perrière as being among...

The other day, I was thinking about Chicken Marbella, a dish that had a real moment in the 1980s, when it was made famous by Sheila Lukins and Julee Rosso in “The...

Welcome to the T List, a newsletter from the editors of T Magazine. Each week, we share things we’re eating, wearing, listening to or coveting now. Sign up here to find us...

HeadlinerLa MarchandeNearly 200 years ago, the financial district was New York City’s hub for fine dining. With Crown Shy, Harry’s, Nobu Downtown, Temple Court, the new Le Gratin and this gracious restaurant...

Good morning. Cook a recipe once and you’re playing a cover song. Cook it four or five times, though, and you’re playing a new arrangement, even if it’s relatively faithful to the...

Dana Cowin, who was the editor in chief of Food & Wine magazine for 21 years and left in 2016, is back in the editorial game with a new zine called Speaking...