One sip of the Bitterscotch may just have you forgetting the pun in the drink’s name Pun-lover or not, you can build this drink to your personal preference Reach for a sweet, lighter amaro for a...
With locations now numbering in the hundreds, regional soda-shop chains are spreading far beyond Utah, where they first found popularity.
No matter what ingredients you use, this bold, briny stew from David Tanis sings alongside a radicchio-fennel salad and a grapefruit granita.
For years, Yewande Komolafe didn’t feel a connection to the food she was cooking professionally — until she started making Edna Lewis’s recipes.
This gingerbread is maxed out on spice, packed with two types of fiery ginger and lots of prickly black pepper Cozy from all the warm spices as well as from molasses, they’re perfect for munching on...
Iranians celebrate Shab-e Yalda, the winter solstice, surrounded by symbolic foods.
The sarsaparilla flavor lends the meat a woodsy mintiness, which sings when it’s paired with aromatics like bay leaves and shallots.
“Taste Makers,” by Mayukh Sen, features women who, often while confronting sexism and racism in the food industry, introduced Americans to the dishes of their native cultures.
Whether you’re smoke-averse or all-in on them, these mezcal- and scotch-based cocktails will satisfy.
This hearty, meatless meal from Melissa Clark is full of tender pasta, butternut squash and lots of warming brown butter — just the thing for a blustery evening.
Get the recipe: https://nyti.ms/3ExNGPrClaire Saffitz is here to close out Cookie Week with her Minty Lime Bars, which are for the true citrus fans. And whil...
A cafe in the new Irish Arts Center, Chicago-style pizza in the West Village, and more restaurant news.
A new restaurant at the Hammer Museum in Los Angeles is the latest effort to try to reach visitors’ hearts through their stomachs.
Plant-based menus have become the new hubs of culinary creativity, and this bright all-day cafe offers plenty.
Scottish cooks and diners are putting sustainable fish and shellfish on the plate in a tangible (and delicious) move to curb the effects of climate change.
These rich yet refreshing lime bars are for citrus lovers who appreciate puckering acidity in their desserts The curd filling contains a bit of cornstarch, so it sets firmly in the oven, allowing you...
These volumes, all from 2021, take you around the world and back, journeys that help to illuminate the people behind the bottles.
New assortments from the Austin candymaker Delysia Chocolatier pay tribute to the “Nutcracker” and the flavors of the season.
Get the recipe: https://nyti.ms/3xYeZ30Genevieve Ko is in the studio kitchen making her Guava and Cream Cheese Twists for Day 6 of Cookie Week! Her cookies t...