Food

Sohla El-Waylly wants you to become an a-fish-ionado. That is, the kind of cook who turns out delicious, flaky fish every time, no matter the style: roasted, braised or battered and fried....

It’s hard to pinpoint exactly when we reached peak chile crisp in the United States, but if you were to inspect my kitchen today you’d see, alongside an old jar of Lao...

Detroit pizza is a Motor City take on a Sicilian pie, rectangular and pillowy with cheese scattered edge to edge, toppings above it and sauce on top, generally in two thick bands....

Austin Hennelly, the 35-year-old bar director at Kato, a Taiwanese restaurant in Los Angeles, likens tasting bitter melon to “going down the drop of a roller coaster.” Sipping the fruit’s juice —...

Sometimes I receive emails from readers saying that I recommend too many Brooklyn restaurants. Though I disagree, I will admit: That’s where I’ve lived since arriving in New York City, so I...

The motto of Chicago ought to be, “Too much to do, not enough time.”That’s how I feel whenever I visit. Whether restaurants, architecture, museums or music, Chicago overflows with wonderful options, and...

Bunches of fresh mint and piles of sugar snap peas are still weeks away from showing up at my local farmers’ market, but April’s lengthening days and warming temperatures already have me...

The tips of deciduous trees are showing the barest tinge of green, and flowering fruit trees are in full bloom. A neighbor’s forsythia has come to life, bulbs are busily doing their...

World Central Kitchen’s rise as one of the world’s most agile and far-flung emergency feeding operations has been fueled by two powerful forces: chefs who know how to organize kitchens quickly in...

“Do you trust me?” the chef asked.It was late, going on 10 p.m. The kitchen of Shaw-naé’s House, a six-table restaurant on Staten Island, had been slammed all night and was running...