Food

I am not one for spring cleaning, but I am one for spring cooking, throwing open the windows and airing out those stewy winter cooking habits. Whether I’m loading a skillet with...

Which came first, the fried chicken or the Champagne?The answer doesn’t matter. What’s important is that they belong in the same sentence, and on the same table.It may seem incongruous to those...

“Buy, buy, buy,” a bargoer shouted just after 6:30 on a recent Wednesday evening. He grabbed two shot glasses, vodka sluicing over his hands.The 411, a pub in London, usually sells about...

Some may balk at the idea of anchovies, but you could simply neglect to mention them (unless, of course, there’s an allergy involved) since they vanish into the sauce. This tactic worked...

The poet Emily Dickinson was an avid baker, and, on the back of a recipe card for coconut cake, she wrote these opening lines:The Things that never can come back, are several...

I always get a kick from cooking with booze. “Shots!” I’ll announce to nobody in particular as I add the tequila for salted margarita bars. And, without fail, “one for you, one...

Serge Raoul, an Alsatian-born former filmmaker who with his brother, Guy, a classically trained chef, founded Raoul’s, a clubby French bistro and SoHo canteen in Lower Manhattan that drew generations of artists,...

What someone buys at the grocery store can say a lot about who they are. Who hasn’t peeked into the cart of the person in front of you at checkout and tried...

Good morning. How are you doing? This week marks four years since many of us went into lockdown after the World Health Organization declared the coronavirus to be a pandemic. Amid the...

Restaurant pop-ups, by their very nature, are ephemeral and hard to pin down. But they can also be destinations for some of New York’s most creative and inspired dining as the chefs...