Food

As a young pastry cook in the early 2000s, my 2 p.m. shift at the restaurant Tatin in Baltimore would begin with a list of doughs to prepare for the next morning.I...

Good morning. There’s turkey stock in the freezer, but the rest of the Thanksgiving leftovers are gone: made into stews, sandwiches, quesadillas, beds for evening eggs. It was a lovely week of...

It’s always good to have low-work, high-payoff recipes up your sleeve for dinners that feel like little luxuries (which is more or less the ethos of our Five Weeknight Dishes newsletter). But...

Mathew writes: Please order my wife to stop hoarding takeout sauce packets. They get scattered through our pantry in case someone wants to use them someday. No one ever does. But I...

Red Lobster’s “irresistible” all-you-can-eat shrimp promotion has indeed proved hard to resist.The Ultimate Endless Shrimp deal has been so popular that it helped cause a drop in third-quarter profit for the restaurant...

Despite what the Hallmark Channel tells us at this time of year, fairy-tale endings don’t always stick.Brian Smith and Jackie Cuscuna, the Brooklyn couple who founded Ample Hills Creamery, have been fired...

This year I’ve designated the week after Thanksgiving as my between-feasts reset. The last of the turkey leftovers have been devoured, but all that December cookie making has yet to begin, so...

For Yoo, the menu represents “who I am as a native New Yorker,” he says. His mixings and musings are far from the so-called fusion cuisine of the 1980s, when ingredients from...

HeadlinerHamburger AmericaImagine if, after publishing her flagship tomes, Julia Child had opened a French restaurant. George Motz has done something along those lines. The genial, whiskered filmmaker, a Long Island native, has...

By the standards of Bologna, Simona Scapin is a mortadella upstart. That’s not only because she’s young and the sole local producer of certified organic mortadella. Nor is it just because her...