Food

In my column this week I wrote about my quest to eat more plant-based meals, with the goal to become as fluent in tofu as I am in chicken thighs. Turns out,...

Good morning. I’m just spitballing here, but I bet the use of the word “spatchcocking” — which describes the business of cutting the backbone out of a bird and flattening the remaining...

January is a great time for basics. After the excess and glamour of the holiday season (read: prime rib roast and rainbow rave cookies), the simplest no-fuss recipes can feel downright refreshing....

Good morning. I took a few days off and went down to Florida to visit family. We ate like royals. There was bo ssam for Christmas Eve and ham for dinner the...

Start 2024 with the classics: prime rib hash at Keens, a grilled Muenster on black bread with sautéed mushrooms at the Old Town and more.

Anthony Dias Blue, a longtime wine writer and radio personality whose love for California whites and reds helped elevate the reputation of American vintners, died on Dec. 25 at his home in...

If there’s one thing I’ve learned from years of New Year’s resolutions, it’s that it’s a whole lot easier to do something than to avoid something.Since I instinctively chafe at limits, I...

Have you resolved to expand your culinary repertoire in the New Year? Published late last year, “The Korean Cookbook” by Junghyun Park, the chef at Atomix and others in New York, and...

Just as bone-warming but meatless is Kay Chun’s soy-braised vegetable jjim, a Korean vegetable stew. Inspired by kalbi jjim, Kay has replaced the beef short ribs with earthy cremini mushrooms, which add...

If abiding by resolutions were as easy as setting them, perfection would be attainable and the self-improvement section of the bookstore would be cobweb city. Still, self-reflection can be a rewarding exercise...