First, whole sage leaves fry in melted butter for a pretty garnish that offers pleasurable crispy bits. The butter ends up browned, nutty and infused with the herb’s woodsy aroma, and helps other ...

At Crazy Pizza, the tableside theatrics start with the dough, new bistros arrive on the Upper East Side and more food news.

Creamy tomato beans and greens, maraq misir and golden potato soup won’t dirty all your dishes (or splatter your just-cleaned ...

Younger South Asian cooks are riffing on these classics, turning them into cookies, pies and ice cream, and (gasp!) adding ...

James Beard Award winner Nok Suntaranon says the instructions for the dishes – including several served at her Fishtown ...

Elliott Verdier for The New York Times “That’s how I knew how to work,” he said. “I was popping Adderall, iced coffee and a ...

The great New York outdoors inspires a new Brooklyn restaurant, New England seafood at Smithereens and more restaurant news.

Smitten Kitchen’s Mushroom Bourguignon is the best recipe I’ve found for transforming cremini mushrooms, which get more points for their meaty texture than flavor, into a robust, velvety stew ...

Pasta Queen Nadia Caterina Munno reveals culinary secrets, Italian traditions, and the joy of cooking with love in an ...

With eight rows of vines in San Francisco and a vision of inclusivity, Christopher Renfro and Project Two Eighty are training ...

REPORT Happy Friday and happy November! 🍂 Can you believe it’s only four days until Election Day? Try to do something relaxing this weekend to ease the tension. Go for a walk, maybe ...

He loves Halloween, yes, but the Goth life is not just a holiday for him: He lives it every day, in the darkly decorated New ...