News — Food

There is never a bad time to serve Bread Bowls for dinner, but with fall here and winter coming, this is the perfect season to start. Bread Bowls are great for all kinds of recipe ideas. They are great crowd pleasers filled with dips, but the family can enjoy them for breakfast, filled with soup, filled with stews and all kinds of comforting meals. My favorite is the French Onion Soup with the insides of the bread cubed for dipping. The best part of all you ask? You don’t even need to make the bread bowls yourself. I personally love...

Every fall, the sight of winter squashes in all their glory — stacked in bins at the supermarket, arranged in piles at the farmers market — brings me a shiver of joy almost as invigorating as the realization that I can finally turn on the oven at any time of day without worrying it’ll overheat the house. Roasting is my preferred way to cook so many vegetables, and these babies are no exception. My favorite varieties are the drier, firmer ones such as kabocha, acorn and red kuri, partly because they turn so nutty and caramelized in the oven, but...

“Tastes like chicken” has a lot of comic mileage because nearly everyone on the planet is familiar with the fowl. Chicken is on most any menu anywhere (except, of course, at plant-based restaurants, though plenty offer items that, um, taste like chicken). The largest meat-cooking section in most general cookbooks is of recipes for chicken. And, according to one grocer I know, “skinless, boneless chicken breast is the country’s most popular (animal) protein sold.” Even so, in a strange culinary roundabout, we’ve engineered most chicken — especially those skinless, boneless breasts — to taste like not much of anything at...

We love food. Sometimes I think we love it a little too much. And as we were planning our second trip to Japan, one of the things I was most excited about doing was eating as much Japanese food as I could! But let’s back up… Before our first trip to Japan, our experience with Japanese cuisine was limited, to say the least. We’d had lots of sushi and miso soup over the years, but that was pretty much the extent of it. When we arrived, we were overwhelmed by all of the options. Pair that with menus that had...

The Beatrice Inn is perhaps best known as the famously chic subterranean lounge that dominated downtown Manhattan nightlife in the mid-to-late 2000s. The former Prohibition-era speakeasy located in a West Village brownstone catered to a hard-partying mix of celebrities, editors, fashionistas, artists, socialites and other assorted libertines. After its closure for building code violations in 2009, the Beatrice Inn was taken over by Vanity Fair editor Graydon Carter and transformed into an upscale steakhouse. But it was only after chef Angie Mar bought the Beatrice in 2016 that the formerly notorious late-night haunt became an acclaimed culinary destination. Mar's elevated chophouse menu led Food...