Nothing goes down easier with bubbly, but oysters today are so varied and complex, the half-shell menu can be downright daunting. Two new books help facilitate a better bivalve experience.
Breakfast burrito or breakfast Frankie? These easy, appealing recipes have your morning meal all wrapped up.
You could call it mac and cheese, but that wouldn’t quite do justice to this creamy three-cheese update on the classic from chef Ashley Christensen of Poole’s Diner in Raleigh, N.C. Cook an egg yolk on top if you really want to take it to the next level.
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Dairies are reporting stronger than usual demand for the creamy, egg-infused holiday drink often mixed with rum or brandy. Could eggnog top pumpkin spice?
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The big food question of the era is worth considering as you prepare holiday feasts this week.
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It’s hard, looking at photographs of the ravaged city, to remember its teeming outdoor markets. Marlene Matar’s ‘The Aleppo Cookbook’ is a crucial means of safeguarding the city’s culinary heritage for generations to come.
St. Wulfram’s Church in England is trying beer festivals, toboggan runs and dance parties to bring the secular community inside the 1,000-year-old edifice, raising eyebrows; try a ‘Black Mass’ dark ale.
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Chocolate sales are up 18% since 2011. When it is high in cocoa, low in sugar and full of premium ingredients people feel it is almost a healthy indulgence.
After decades of mindless gulping, academics are poring over their favorite beverage to measure its chemical properties, even how it responds to being yelled at; ‘Sloshing is a really complicated thing’
The Yemenite bread kubaneh spends the night in the oven so you can wake up to a brunch ready to go. Here’s the recipe, plus a whole menu of prepare-ahead dishes for lazy days.
For a delicious winter getaway, take your cue from a famous foodie, the late Emperor Franz Joseph. Here, some of his favorite dishes—from schnitzels to sausages—and the best spots to taste them in this gastronomic capital.
This fish sandwich with a kicky kimchi garnish and a creamy special sauce is a chef’s favorite at Portland, Maine’s Eventide Oyster Co. and it’s remarkably easy to make at home.
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If ever a year called for a double, it’s this one. Thankfully, publishers have our backs. Wayne Curtis reviews new books about the spritz, the joys of amaro and some hip, new gins.
Buttery, jam-filled and generally delightful, Linzer cookies have been taking off in bold new directions. Unburdened by tradition, these innovative riffs are the treats to beat this season.
Sumptuous and full of warming spice, these recipes by way of the Silk Road hit all the right notes for a festive holiday meal.
Forget the soggy puddings of Christmas past. British chefs are coming up with lighter, livelier takes on the festive classic, including these recipes for ginger, chocolate-marmalade and prune-Armagnac variations.
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AB InBev is selling the assets as part of its pact with European regulators to win approval for its purchase of SABMiller.
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Two new cookbooks by Katie Buton and Matt Goulding sing the praise of pulpo a la gallega, braised oxtail and proper paella.
Less than a half-hour at the stove is all it takes to cook up this clambake from chef Mike Wiley of Eventide Oyster Co. in Portland, Maine. He recommends you eat it with your hands and plenty of cold beers.
Brewer Megan Parisi on the glass that best releases a beer’s aromas, why a small growler is better than a big one and her favorite work gear for women.
Why send off the same old store-bought chocolate this holiday season when a tin of homemade peppermint bark is (literally) so much cooler? This recipe produces a beautiful batch with just 15 minutes of effort.
Chefs rejoice in the crazy culinary collision of Christian and Jewish holidays.
Some New York City bars and restaurants are serving up a value-minded tipple as competition intensifies: drinks for a dollar.
Live country music, which is gaining popularity in New York City, has become a core part of the appeal of local Southern and barbecue restaurants.
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The restaurant, whose name and concept are still being determined, will be part of the redevelopment of the historic Hahne’s department store.
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Dan Barber knows that people hate whole-wheat bread. So when diners arrive at his Blue Hill restaurants in Westchester and Greenwich Village, he serves them something else: 200% whole-wheat bread.
Thanksgiving’s top birds lay only two or three a week, so cooks who prize their creamy, ‘nutty’ flavor are left to scramble; ‘How is this so difficult?’
When it re-launched the spongy snack, the company’s new owners chose to make only ‘strategic’ tweaks, such as a longer shelf life and a deep-fried version.
Many Arkansans think cheese dip has finally given them something to call their own after decades in the shadow of neighboring states’ fajitas, gumbo and barbecue.
New forms of M&Ms;, Oreos, Peeps and popcorn claim to have candy-corn flavor, but confectioners can’t agree on the ideal taste.
New Year celebration sparks fevered competition among some Jews to secure monstera, cherimoya and other hard-to-eat offerings; ‘better than drugs.’
A shoppers snap up knobbled carrots, misshapen apples and ‘spuglies,’ baffled growers are seeing green in ugly produce; ‘we don’t care if it’s a mutt.’
As ‘foodies’ invade, residents of Eggs and Bacon Bay, on the Australian island of Tasmania, must decide whether to adopt a (marginally) healthier name.
Dehydrated Greek yogurt, gluten-free meals join freeze-dried pasta stalwarts as emergency-food companies seek to broaden customer appeal.
Republican convention host city touts its entry’s crunch outside, chewy inside
As the monocled mascot turns 100, the Peanut Pals club launches an effort to butter up potential members under 70
As the larger, leaner ‘SlimCado’ challenges California’s Hass variety, some foodies feel betrayed; more pointless than fat-free cheese?
Europe’s most dynamic and drinkable young vintners, as chosen by the wine gurus of New York’s best new restaurants.
The Georgian province of Kakheti, in the foothills of the Caucasus Mountains, has charming small towns, idyllic countryside and an ancient winemaking tradition that’s just starting to catch a buzz.
From the reference to Dickens on the label to the dark history of the liquor itself, Plantation Pineapple Stiggins’ Fancy Rum is a bottle as freighted with associations as it is amenable to interpretation in cocktails.
This year, the Edge.org Annual Question surveyed leading thinkers about the ideas that deserve more exposure beyond the world of science. Here’s a selection of answers.
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Opinion is decidedly split on the recent comeback of the choker necklace, which evokes happy memories of Princess Diana—and cringe-making memories of the “90210” cast.
Yoga vacations—more self-indulgent than you’d think—are taking off around the globe. One lazy yogi heads to Italy for a low-stress, no-hassle trip. Plus: How to find the right yoga retreat and 6 other fun-filled fitness vacations.
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Could the Volkswagen Golf Alltrack, an accessible little wagon, point the way to VW’s redemption?
The ‘Star Wars’ and ‘The Night Of’ actor—who also has a rousing new rap album on the way—is a star on the rise.
Giants rookie Eli Apple is having a breakout debut—but it’s nothing compared to his media-savvy mother, Annie.
The state’s winemakers are garnering more and more respect, with well-crafted bottles that regularly sell out. But with 95% of Virginia wines sold in-state, you’ll have to visit to get a true taste of its offerings.
David Trone and the Total Wine & More stores have helped redefine the way Americans buy wine. Plus: His tips for finding the best wine deals.
Beaujolais Nouveau may be arrivé, but discerning drinkers know that this inexpensive, barely fermented wine isn’t the best the region has to offer. For worthy Beaujolais, try the area’s cru wines.
Sure, the wine world can be intimidating. But drinking the same bottle year in, year out is no answer. Lettie Teague shares strategies to help get drinkers out of their wine ruts.
Our radical plan to make Turkey-Day even more delicious? Pair your Thanksgiving meal—from start to finish—with sparkling wines: Champagne, Prosecco or Cava. Here’s how to pull it off.
Adapted from Joshua Kulp and Christine Cikowski of Honey Butter Fried Chicken, Chicago
Feel free to buck tradition a little when making—and filling—the hearty buckwheat pancakes known as galettes. These recipes for a classic batter, a gooey gruyère filling and a version combining eggs, cheese and wilted greens are only the beginning.
This oyakodon from chef Sylvan Mishima Brackett of Rintaro in San Francisco presents a garnish of scorched shishito peppers on a soothing bowl of rice, chicken and scrambled egg.
You can get authentic wood-smoke flavor at your Memorial Day cookout without any fancy equipment. These recipes for oysters smoked on the half shell and cherry-smoked strip steaks call for nothing more than a standard kettle grill.
This classic dessert gets a little lighter with a crunchy polenta topping.
The chefs of London’s Young Turks collective and their contemporaries have come of age with restaurants that are redefining the city’s restaurant scene.
Nutty, with a distinctive pop, quinoa adds oomph to more than just grain bowls. A soothing chicken casserole or some cheesy sausage balls, anyone?
Eating your vegetables is getting easier all the time, thanks to new apps, delivery services and meal planners. We found these three especially tasty.
Her debut novel focuses on front-of-house restaurant staff—the servers—of which she was one for years. Here, her roast lamb secret, the best desktop meal and an endlessly adaptable recipe for shallot vinaigrette.
Deliciously moist, nearly impossible to overbake and gluten-free, too, this hazelnut brown butter torte is too good—and simple—not to make.
For the basics, go to culinary school. You learn a whole other set of lessons by cooking with a legend. This genius pork chop recipe from chef Jeremiah Tower gets most of the cooking out of the way in advance, so the cook can raise a glass and enjoy the meal come dinnertime.
A handsome, orange-hued cocktail set from Heath Ceramics; caramel-glazed, buttery shortbread cookies; and conservas from Barcelona’s beloved Espinaler taverna.
Those bitter greens all over the farmers’ market lately? These salad recipes balance their bite and draw out their complexity.
From his Catskills home, a sculptor of sought-after spoons and other wood objects talks top tools, contraband vanilla and the beauty of chores. Plus, a tapioca recipe to fill your own kitchen with aromas of spice.
In homes all over the world, the Passover holiday brings with it this soothing scramble of crumbled matzo, eggs and plenty of butter. But why wait for a special occasion?
Just in time for New Orleans Jazz Fest, a guide to one of the city’s most celebrated dishes—a supersized Italian hero
Life without dessert? Unthinkable. These recipes for coconut chiffon cake, strawberry cream cheese fool, ‘breakfast cookies’ and cherry-walnut granola deliver all the flavor but much less sugar. You won’t miss it.
A single magical, if rather pungent, ingredient makes Swedish drömmar cookies so delicate and light, they’re almost too good to be true.
Chef Chris Bianco’s family recipe for lemony torta di riso is remarkably adaptable and fuss-free. This creamy rice cake makes the most of winter’s windfall of citrus.
Two simply delicious apple breads—one an absolutely classic recipe, the other a savory, sliceable apple-bacon bread pudding—offer a taste of a time before celebrity chefs commandeered our cookbook shelves.
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There’s no magic to these two recipes for fluffy, golden and genuinely impressive pancakes. But only you need to know that.
Carbohydrate counting be damned. These muffins—one chock-full of moist fruit and nuts, the other a gluten-free buckwheat-pumpkin option amped up with warming spice and dark chocolate—are too good to pass up, and good for you, too.
A gentle poach in a bath of olive oil renders cod remarkably tender and silky. In this recipe, Mike Wiley of Portland’s Eventide Oyster Co. pairs the sumptuous fish with a lemony cauliflower couscous.
This recipe from Eventide Oyster Co. in Portland, Maine, includes a foolproof method for cooking scallops. A garnish of crushed tortilla chips complements the shellfish with a satisfying crunch.
Here’s a recipe to keep in your back pocket for picky eaters and hectic weeknights: lip-smacking salty-sweet chicken legs with a side of lemony broccoli, a family favorite from the chef of Loring Place, in Manhattan.
Crunchy raw kohlrabi, fennel and Granny Smith apple are only the beginning. Add a vinaigrette with chili kick and handfuls of herbs, plus farro and almonds, and you have a salad recipe that will brighten the chilly months.
In this recipe from Heartland Restaurant in St. Paul, Minn., simply seared trout served on a bed of spinach gets a dollop of decadence from crème fraîche dotted with briny roe.
From Compère Lapin in New Orleans comes this light, bright and briny summer pasta topped with clams and a lemony parsley gremolata.
Just two cool layers—sweet crab meat and salted cucumbers—make for a satisfying salad in this recipe from the chef-owner of Rintaro in San Francisco.
Tart, creamy and refreshing, this chilled green soup from chef Bonnie Morales of Kachka in Portland, Ore., makes the leap deliciously from spring to summer.
From the chefs behind Mr. Donahue’s in Manhattan, this potato topped with crab, asparagus and hollandaise is an American classic due for a comeback.
The chefs behind Mr. Donahue’s in Manhattan present an elevated take on the Salisbury steak—a flavorful blend of veal and beef, lighter than the old-school version, smothered in a flavorful mushroom béchamel.
A citrusy, sweet-savory sauce with a deep umami undertone makes this simple steam-roasted fish from the chefs behind New York’s Uncle Boons addictively delicious.
The chefs from Uncle Boons in Manhattan present a streamlined version of their Thai green curry. Fully loaded with asparagus, mushrooms, rice noodles and soft-boiled egg, it’s ready in 20 minutes flat.
The soft-shell-crab season is brief, so seize the moment with this easy and inspired recipe from Eric Ziebold of Washington, D.C.’s Kinship.
Quick to make, this fresh green salad dotted with charred jicama and slices of juicy pork rubbed with Old Bay Seasoning packs in the flavor at every level.
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There has been a tremendous amount of excitement in the tasting rooms and cellars of Bordeaux that 2011 is shaping up to be a very good year for white wine.
If there is one commonality between the Pomerol 2011 wines, it is that time and time again they possessed a saline minerality and freshness on the palate.
Today marks the beginning of the Bordeaux "Primeurs" week, one of the most important dates in the wine-tasting calendar and for the world's largest fine-wine region.