Food

For a long time, I thought of Lior Lev Sercarz as the chef who got away.After moving to New York from France in 2002, he held prime spots in Daniel Boulud’s organization,...

The older I get, the more I love the Fourth of July. (This might be because, as a kid, I cared about only the promised pyrotechnics: fireworks, sparklers, kissing my seventh-grade crush...

Every summer I seize on one ingredient early on, my culinary song of the summer. As of now, watermelon is it, and there are no other challengers. Cut it up for salads...

In the dimly lit dining room of Caesar’s, just south of the U.S.-Mexico border, Efraín Montoya stood beside a table draped in white cloth, tossing whole romaine lettuce leaves in an intensely...

Let us now praise the lettuce wrap! Depending on what you fold inside, the frilly green leaves can make hand rolls without the rice, sandwiches without the bread or tacos without the...

Freeze a hot dog until it’s solid. That’s the first step to cooking one, according to a video published last month and now viewed tens of millions of times. The icy cold...

Organic yields could be improved, too. In a farming study in Pennsylvania that’s been running for 43 years, organic yields have mostly kept up with conventional yields and have been 30 percent...

Watermelon is the fruit of summer. In the United States, it’s more popular than cantaloupe, honeydew and all other melons combined.It’s good for your body, too, especially on a hot day. Here’s...

Good morning. There’s a famous New York City dream where you discover an extra room in your apartment and it changes your life, at least until you get used to having the...

My wonderful colleague Margaux Laskey described this Atlantic Beach pie to me as “excellent for a beach rental,” and my mind immediately took off: It’s a little past 8 p.m. in Brigantine,...