Tired of waiting for Harvey to open in the Williamsburg Hotel, the former Vetri chef will join John McDonald’s restaurant in SoHo.
The National Resources Defense Council, an environmental group, said lower demand reduced greenhouse gas emissions.
The new executive chef at Benoit in New York, Laetitia Rouabah, is teaming up with Hometown Bar-B-Que’s pitmaster, Billy Durney.
The Brooklyn bakery will sell croissant bread pudding and curried choux puffs in addition to its breads.
A new exhibition shows some of the work of John Donohue, a former New Yorker editor, who draws city architecture.
Believe it or not, iced-coffee season is coming.
Sonoma County has become a seedbed of cannabis experimentation, despite threats from the Trump administration to increase enforcement against recreational use.
Purists eat them plain, with salt and a spoonful of olive oil, but they are especially satisfying in an it’s-almost-spring stew.
Many are angry that the Quebec government passed them over and chose the French chef Joël Robuchon to run a flagship restaurant.
This rich ice cream, rippled with chocolate fudge, captures the essence of the classic soda fountain drink.
Check out Kim Severson’s beautiful profile of the cookbook author, and make some of her recipes.
A move by James Kent, Masa Takayama’s non-sushi project moves forward, and other restaurant news.
The New York branch of a Los Angeles chain has plenty of efficiency and customers, but the fish options can be limited.
There are more varieties than ever available to cooks, in a vibrant array of shapes and colors.
This mixer from Q Drinks is a fine match for juniper-forward gins.
Once a breakfast staple, this white, seed-packed variety of the fruit has all but disappeared. Yet there are hints of a small-scale revival.
When the winter tide goes out on a northern Canadian bay, some Inuit clamber into the ice caves below to harvest fresh food.
The irreverent magazine, which linked food and journalism in a fresh way, foundered in part on differences among its partners.
Trinh Diem Vy runs four of the most popular restaurants in the charming town of Hoi An, Vietnam, and the 35-room Maison Vy is her first hotel venture.
A vast number of choices and contradictory advice can make buying a set baffling, but a few principles will help simplify the process.
Michael Solomonov, the chef at Zahav in Philadelphia, is the host of a new documentary film on Israel and its dynamic food scene.
The pioneering cookbook author, who has Alzheimer’s disease, no longer cooks much. But a special diet and persistence keep her as kinetic as ever.
The cafe at the Asia Society is serving Peranakan food, a blend of Chinese and Malay recipes from Singapore, in conjunction with a shipwreck exhibition.
The savory crepe with an omelet underbelly and a heart of fried dough was once elusive, but some chefs are trying to make it as essential as tacos and falafel.
A documentary follows the chef Michael Solomonov on a journey through the country’s kitchens.
Spend the coming days right with Persian herbed rice, enchiladas con carne, Moroccan chicken and more.
Flavor engineers are designing bottles to please consumers’ palates.
St. Patrick’s Day is upon us, but whether you decide to celebrate with Irish tacos or spend your weekend on more of a project, we’ve got you covered.
Forte dei Marmi serves food kissed by a sea breeze, always a good idea in a sun-drenched location.
A fruit-filled pancake as thick and even as a layer of birthday cake.