Food

A stone pulpit in the National Cathedral in Washington, D.C., is no place the chef José Andrés expected to be when he created the food charity World Central Kitchen nearly 15 years...

Last week I dedicated the newsletter to quickly answering seven reader questions, but some questions come up so frequently that they deserve a newsletter all their own. And by far, the query...

Around 11:40 on a cool spring day in early April, students began to stream into the lunchroom at Haleyville High School in Alabama.Cheerleaders, soccer and baseball players, and other members of the...

Sofia Head grew up watching her grandfather lead the carne asadas, her family cookouts, in Monterrey, Mexico. He manned a charcoal grill for hours, cooking carne asada for dozens of relatives. One...

After rhapsodizing about the joys of hosting last week, I walked the walk and threw an elaborate dinner party on Sunday. It was a truly delightful way to spend the weekend, but...

On a cold, windy February morning on Shinnecock Bay, on the South Fork of Long Island, N.Y., Ricky Sea Smoke fished for clams from the back of his 24-foot boat. The fisherman,...

Do you ever see a recipe and know immediately that, yes, you’re going to make that? You don’t bother checking what the ingredients are or how long it will take or who...

In the comments, Lee’s followers try to prepare Juanderful Tacos for the torrent of business that restaurants face once they’ve received a Keith Lee tick of approval. (“Get ready tomorrow!”) Among the...

But for this to be more than a boutique experiment, Mr. Barber said a market needs to be created for it. Small dairy farmers have to be persuaded to pasture the cattle...

In this column, Ask Kenji, the cookbook author Kenji López-Alt answers your questions. This week, he discusses the surprising science of salting scrambles.Q. Should I add salt to scrambled eggs before cooking,...