Food

There’s an undeniable urge to roar — or at least growl — when setting a thick steak into a ripping hot pan. Hearing the hard hiss of the sizzling fat is satisfaction...

At an office Thanksgiving potluck in Dallas last month, employees showed off their home cooking (and their catered shortcuts): There was spicy mac and cheese and roasted brussels sprouts, candied bacon and...

A jar or can of Thai curry paste is a pungent gateway to so many excellent weeknight meals. Mixed with coconut milk and simmered with vegetables, tofu or meat, it’s one of...

On the northern coast of Puerto Rico — about an hour’s drive west of San Juan, off a wisp of a road threaded through dense green foliage — there exists a long,...

Good morning. Remember when you weren’t that good at this business of preparing food for yourself, your family, your friends?It might have been when you were just a kid and didn’t know...

The seaweed-wrapped leek fondant circle, sitting on a generous pour of pea-green wild herb sabayon sauce and topped with yellow and red flower petals, made for a colorful (and tasty) contrast to...

For something more substantial — though we would gladly make dinner out of appetizers, to be clear — Kay Chun’s recipe for pernil-style chicken thighs applies a garlicky, oregano-and-citrus rub to everyone’s...

In October, on the second floor of a former spinning mill in east Belfast, the visual artist and author Oliver Jeffers, 46, hosted a candlelit dinner for a group of Irish and...

Trousseau is a grape from the Jura in France, as well as the Douro Valley in Portugal, where it’s called bastardo. This bottle, which I pulled from a forgotten corner of my...

Good morning. Hanukkah got underway last night; Christmas is looming and Kwanzaa’s right on its heels. In less than a month we’ll be in 2024. It’s the season of holiday parties. Be...