Food

“The caramel flavors in the piloncillo balance the acidity of our chocolates,” said Mónica Lozano, a founding partner of La Rifa, which gets its piloncillo from sustainable sugar cane farms in the...

Good morning. Passover begins on Monday and, for those observing, Joan Nathan has given us her family recipe for brisket (above), which you could prepare on the day itself, but please don’t....

Something wasn’t quite right about the chicken soup.The team at Manischewitz had gathered in the test kitchen at the company’s headquarters in Bayonne, N.J., last year to taste the latest version of...

On a recent spring day in the West Village of Manhattan, as employees balancing trays of tagliatelle and Gran Classico spritzes darted from the Via Carota kitchen to the sidewalk seats, one...

Where to eat: With a strollerBest places to eat with a stroller? Miss going out but strollers are not always practical despite going to restaurants with outdoor seating. — Florencia M.The aptly...

I confess: I refuse to blanch, peel and seed a tomato, even if the recipe says to. Every cook has a fussiness threshold, and that exceeds mine.So when the whole blanch-peel-seed thing...

Every once in a while, restaurateurs in New York become infatuated with the cuisine of some other place.In the 1980s, La Louisiana, K-Paul’s and Acme fed us jambalaya, blackened redfish and other...

Chefs on the MoveMargot CombatThis marquee drinks expert has arrived in New York to take up residence at the chef Alain Ducasse’s Benoit until June 11, turning the bar into a Cheffe...

I’ve recently returned from spring break, where I scrounged a few quiet minutes to lie down poolside and devour “The Upstairs Delicatessen,” by Dwight Garner, a book critic here at The New...

In 1980, my husband Allan and I hosted our first Passover Seder at our home.There were about eight of us: my husband’s Uncle Henik, who had numbers from Auschwitz on his arm;...