Food

If you’re looking for the moment when American omakase restaurants began to threaten steakhouses as the preferred venues for young men of means to commune around prohibitively expensive protein, you could do...

The new season of “The Bear” is coming soon, and one memorable scene from the last season starts with the chef Sydney Adamu, played by Ayo Edebiri, cracking a few eggs into...

With its piney slap and mouth-numbing tingle, the Sichuan peppercorn lends a distinct and irresistible character to many dishes from that region. Yet from 1968 to 2005 it was actually illegal to...

Good morning. The weekends have been filled with frustration lately, all kinds of broken things that need to be fixed before anything fun can happen: the frost-killed hose bib out front; the...

Is there any dessert more easy to assemble — and fun to say — than a clafoutis? You simply combine your batter ingredients, tumble fruit into a buttered dish, pour in the...

The question of what is and what is not technically a sandwich grips us tightly.The question won’t die. But one day I will, and I can imagine that the last thing I...

Love it or hate it: Broccoli is an incredibly popular and versatile vegetable. And it can be unbeatably delicious when prepared right, as the cookbook author and chef Sohla El-Waylly does in...

Barring the afternoon snack of school children, it’s true: Snacking between meals isn’t really a thing in France. Unless, of course, you swap in the word snack for “apéro.” Pausing for a...

Good morning. Chicken Vesuvio (above) is a Chicago dish, a taste of broad-shouldered Italian America, salt-crispy with a zing of lemon, meltingly tender, with wine-kissed peas and roasted potato wedges gone soft...

Ukraine is one of the world’s historic wine-producing regions, with a history that stretches back thousands of years. It’s also reinventing its wine culture and, despite the ravages of Russia’s invasion in...