Food

On a recent Saturday night, diners in Williamsburg, Brooklyn, took their rightful places at the natural wine bars, pizza shops and taquerias across the neighborhood.Good luck finding a seat at the Yemeni...

Good morning. “Dear Winter,” the sign in front of a local business read, “I’m breaking up with you.”Me, too. I love cold, snow, thick ice, quartered oak roaring in the fireplace. I...

Does anyone else find themselves happily tumbling into more project cooking lately? Maybe it’s because I’m clinging to the coziness winter provides. Maybe I’ve watched too many charming, ASMR-adjacent YouTube videos of...

This winter, Denver has faced record-breaking Arctic blasts — below-zero temperatures, heavy snowfalls and brutal wind chills. But at Barolo Grill, a longtime Italian fixture in the affluent Cherry Creek neighborhood, the...

My new favorite cake has a judgy name.“It’s called lazy daisy cake,” my friend Ursula Reshoft-Hegewisch said as she handed me a slice at a barbecue last summer.Ursula is a highly skilled...

Good morning. Lent began on Wednesday, the start of a commemoration of the 40 days Jesus spent in the Judean Desert, fasting and avoiding the temptations of Satan. It’s a period of...

Laurie Woolever has played many roles in the food world. She was Mario Batali’s assistant from 1999 to 2002, and Anthony Bourdain’s assistant, working closely on his books and television shows, from...

Reporting on food trends is a tenuous game, I know. A dish having a “moment” is usually a blip on the cybertimeline for a food that’s probably existed for some time. It’s...

There is one detail that separates the birthday cake from the everyday cake. It is not candles. It is not layers. It is not a perfectly piped, personalized inscription. For the birthday...

Humble as they are, oats can work miracles in dishes, lending their natural sweetness and a scent like warm, clean hay. Aside from softening into creamy hot oatmeal and chilled overnight oats,...