Food

I wrote an ode to anchovies on Monday and got a wave of great feedback. Thanks for all of your wonderful notes and suggestions — I’m thrilled to be surrounded by so...

The U.S. surgeon general’s new push to warn consumers about the link between drinking and cancer comes at a precarious time for restaurant owners trying to pencil out a profit that hinges...

Mango Bay serves twists on Caribbean fare, Bananas offers creative takes on Asian dishes and more restaurant news.

Hi, everyone!So happy to fill in for Emily this week and to start 2025 with you. My big idea to kick off the year actually isn’t big at all — and that’s...

Velveting, a Chinese culinary technique, makes lean meat tender. Here, it’s adapted for home-cooked meals any night of the week.Velveting tenderizes the chicken before it’s stir-fried with vegetables in a savory sauce.Linda...

My unofficial plan for 2025 is to catch up with some of my B.I.F.s (Best Ingredients Forever), and I’ll bet you can guess what’s at the top of the list. That’s right,...

Rexburg, Idaho, may be one of the more unexpected places to find a world-class slice of New York-style pizza. The windswept city, home to B.Y.U.-Idaho, is a three-hour drive from the nearest...

If you were ever put off by particularly old, fibrous kale leaves in a salad — the eternal chewing, the unpleasant dank green flavor — it’s hard to imagine that boiling the...

Hello, and happy Saturday! Is everyone feeling bright-eyed and bushy-tailed, having fully shaken off the cobwebs of the last year, and eager to take on the adventures that await in 2025?Yeah, me...

Hello! Tejal here, filling in for Sam today and Sunday.I didn’t grow up with “The Silver Palate Cookbook,” but when the 25th anniversary edition came out in 2007, I was an aspiring...