Food

Ripe, creamy avocados are great on toast, salads and burgers, or just sprinkled with salt. Plus, they’re healthy — but how healthy?“Avocados are no regular fruits,” said Dr. Frank Hu, a professor...

Opening Bedford Post Tavern When post roads were horse and buggy interstates, the Bedford Post Inn, dating from 1762, was a rest stop. Its gracious restaurant is now reopening after renovations with...

What does summer taste like? Is it the salty snap of a hot dog? The creamy balm of strawberry ice cream? The tart-sweet burst of a handful of blueberries?One of our New...

The fans control everything in the “Vanderpump Rules” multiverse, and lately what the fans want are crisp, pressed turkey sandwiches and prebiotic sodas under the soft glow of shabby-chic chandeliers in West...

Terry Robards, a former wine critic for The New York Times whose writing in the 1970s and ’80s helped Americans move beyond jug Chablis and cheap Chianti to explore regions and styles...

My flight landed just before dinnertime last night. My family and I could easily have ordered in, but after four straight days of restaurant food — on a scouting trip for The...

Grape growers and wine producers have long sought certifications testifying to their sustainable farming methods or their commitment to protecting the environment. They have taken great satisfaction in displaying their organic or...

Good morning. Julie Powell famously learned to cook by making her way through all of Julia Child’s “Mastering the Art of French Cooking,” an endeavor she chronicled in a blog that became...

A confession: I almost always pull back the sugar in a dessert recipe. (I’m sharing this here because I don’t think I’m alone.) I do this because 1) I come from a...

At Twelve, a waterfront restaurant in Portland, Maine, the hottest seat in the house is right by the plancha, where you pick up a few tricks (and a little perspiration) while watching...