News about wine, wineries, tastings, food pairings, and wine culture. Top story: The Secret to Homemade Steak Frites, From an American in Paris.
Having lived between France and the United States for decades, I know it’s risky to cook a national classic when the nation isn’t your own. But a little while ago in Paris, I invited...
At the high-flying New York outpost of Ambassadors Clubhouse, the Punjabi cooking is beguiling and the city...
Here are a few things that I’m finding hard to believe: 2026 is more than half over. I have a high schooler....
I’m not a night person. I’m not a cat person. I am not, historically, a confrontation person — though I’m...
If you love food with the kind of passion that drives you to spend all morning at the farmers’ market to...
As a once-grand American tradition enters its twilight, our critic journeys to the desert to find out what it all means.
America’s most-eaten fresh fruit has hit cafe menus, snack-aisle shelves and drink fridges with unexpected force. Is it the next pumpkin spice?
In an ideal world, the word picnic evokes wicker and gingham, cucumber sandwiches and glass pitchers of iced tea, all backlit by golden hour sunshine. But in the real world, you’re batting...
A lesser-known legacy of the first president is his Mount Vernon distillery, whose return has helped revive an interest in American whiskey.
Not long ago, I found myself drowning in recipes for potato salad. I wish I knew why this happened. An idea had possessed me, and I was trying, if not to exorcise it, then at least to apply...
As a recipe creator, digging into a recipe, ingredient by ingredient, is my favorite part of the job. Often, it’s easy to predict how they’ll act and adjust accordingly. Sometimes, though,...
This restaurant from two King partners nails the fish and chips and other standards, but defies the notion that all English food is bland.
The allure of a Caesar salad lies in its dressing — the sting of raw garlic, the salty umami of Parmesan, that anchovy funk. What you toss it with is less important. As long as it’s sturdy...
Justin Cherry’s breads are in demand this semiquincentennial, as is his knowledge of historical baking methods.
In her quest to mark the nation’s 250th with a unifying dessert, Grace Pak had to navigate the pitfalls of a polarized Washington.
