Food

It is a truth universally acknowledged that meat tastes better when seasoned ahead. Even a brief 20-minute rest with a sprinkle of salt will help bring out the best in most cuts....

In 2014, when I had my first meal at the Simone, you could have described it as slightly behind the times.The pace was languid. The menus were handwritten. The chef, Chip Smith,...

This is Day 2 of Well’s Mediterranean Diet Week. Start at the beginning here.I’m not telling you anything you don’t already know: Fruits and vegetables are nutritional superstars, packed with essential vitamins...

When the chef Tavel Bristol-Joseph was opening Canje in Austin, Texas, in 2021, he did something he had yet to do as a restaurant owner: He decided to tell his own story....

One day about 60 years ago, the comedian Bert Lahr put on a devil suit, held up a potato chip and uttered a phrase that would become a food-marketing milestone: “Betcha can’t...

Is it me, or is a clear sky bluer in winter than in summer? Maybe it’s because, on my daily jaunts in the park, everything else is muted with little or no...

This is Day 1 of Well’s Mediterranean Diet Week.For me, a meal isn’t complete without a hunk of whole-wheat bread to dip into my soup, or a pile of brown rice to...

A demonstration last week involving butchering half an heirloom pig, and showing how to use various parts, kicked off a series in the basement workshop and bakery at Leland Eating and Drinking...

Good morning. Recipes are sheet music. Cooks are musicians. They interpret the notes differently; they play the chords differently. Arrangements can change on the fly. My Boston baked beans taste different from...

Maybe you’d like to eat more tofu this year? (It is, after all, good for you.) Yewande Komolafe’s glazed tofu with chile and star anise makes that easy. As Yewande notes, Sichuan...