Food

When I called the chef and pitmaster Rodney Scott first thing in the morning for an interview, he asked if he could put me on hold: He was taking coffee to the...

When I was in second grade, my elementary school principal convinced my parents that children should not watch TV on weekdays. Naturally, I developed a crippling, lifelong obsession with television.Twenty-six years later,...

This is Tejal, filling in for Tanya — hello! I’ve missed you! I just got back from parental leave, which means that I’m now strategizing and scheming about what I’m going to...

Granted, I was born and raised in California, but I will always consider the roast chicken from Zuni Café, in San Francisco, to be the platonic ideal of a Fancy Chicken Dinner....

The Montana Club, a celebrated bar, dining room and gathering place in Helena that was founded by frontier movers and shakers in 1885 — four years before Montana became a state —...

More than 40 years ago, a statue of the Virgin of El Quinche was brought to the United States by a family from Ecuador. To celebrate its arrival at the now-shuttered St....

Poaching eggs in a simmering tomato sauce is a classic path to a quick, meatless meal. Be it an oniony shakshuka or chile-flecked eggs in purgatory, the mix of tangy-sweet tomatoes swirled...

There’s something distinctly satisfying about messy food: sauce dripping down the side of your mouth, juices drizzling across your fingers. It’s the experience you might have when eating a taco or a...

Ham El-Waylly’s fast, easy recipe has the creamy texture of an Alfredo and a bright, herbal tang that’s perfect for spring.

HeadlinerBungalowThe chef and cookbook author Vikas Khanna, whose New York debut many years ago was at the Michelin-starred Junoon, now has a place to call his own here. He and his business...