Food

It’s a well-known fact that the time between 3 and 5 o’clock in the afternoon is a liminal space (as well as the scariest time of day to ride the subway —...

On a rainy Saturday last month, I sat down in a salon chair and made peace with the fact that I’d be there some six-plus hours. Such is the reality of a...

I’ve realized that part of why I love eggs is because their gentle blandness — with a little richness from the yolk — is a good excuse to be assertive with the...

The typical restaurant wine-by-the-glass selection is overpriced and predictable. Many people can recite it by memory.There’s a glass of Champagne at $30, with a cheaper sparkler like Prosecco at $17. Then a...

In the 1980s, an assistant at Glamour took her romantic life to the next level with the aid of two lemons and a chicken. At the suggestion of one of the magazine’s...

The best-tasting chicken results when you don’t take it too far from itself, when you let the chicken taste like chicken. For that, you might start with the bird, and look to...

On my first day as a line cook in a pastry kitchen, I was tasked with turning lemons into little bowls for housemade sorbet. I angled a sharp paring knife from the...

The biggest (and possibly only) challenge of sheet-pan cooking is recovering the browned bits stuck to the bottom of the pan. These caramelized juices and drippings from meats, fish and vegetables can...

I won’t be with my mom on Mother’s Day (this Sunday, May 11; of course you knew that). But I know exactly what I’d make her: this French toast casserole. Is this...

The green salad at Meetinghouse, a modern pub in Philadelphia, is something of an architectural marvel.Layer upon interlocking layer of gem romaine leaves slicked with spiky Dijon vinaigrette form a cylindrical tower,...