Sweet or dry and infused with herbs, spices and botanicals, this often misunderstood fortified wine whets the appetite.
Without toys and largely unsupervised, children climb and cook and howl like wolves in the wilderness.
This East Village restaurant changes personality at night, moving away from Western-leaning comfort foods toward more Japanese snacks.
The writer and cookbook author Julia Turshen looks back on decades of delectable imagery in the new book “Feast for the Eyes.”
The country’s Chettinad region is full of architectural relics in various states of decaying opulence. For some inhabitants, the extravagance goes on; for others, it is a memory slipping away.
Mexican cuisine has made the leap to the global stage of fine dining, with chefs in Mexico and beyond producing creative, world-class food.
A Greenwich Village sibling of the Brooklyn restaurant Pig Beach impresses with seafood, sandwiches and, running through it all, smoke.
What used to be a Victorian fad — collecting it became a craze for genteel women (including the queen) — is now big business.
The surreally wholesome dessert enthralled Dale Cooper and devotees of the cult TV series. Now, as the show returns, we go looking for the recipe.
After months of restoration, the former office of a railroad magnate is reopening with three bars, reservations and a more relaxed feel.
The legendary filmmaker William Friedkin recalls his obsession with “In Search of Lost Time,” and his attempt to see the novel in real life.
Hotel developers are capitalizing on Sri Lanka’s beaches and jungles. Anantara Peace Haven Tangalle, one of the first, has amenities to spare.
A deputy food editor at The New York Times discusses the technology she uses.
Just beneath the surface of this postindustrial city is a booming cultural capital, steeped in its own history and with a mysterious dark side.
Few cities are showing as much change as this one, with chefs seeking out cheaper neighborhoods and forging new blends of immigrant cuisines.
When it comes to rolling out thin pastry dough, we’re all on training wheels, compared with those who have plenty of practice.
Botanica, which started as an online magazine in December, now has a restaurant and market in Silver Lake.
You’ve heard of the $1 slice? This is another kind of New York pizza, from a Sutton Place shop that has started selling tickets for the experience.
At 61, with big projects nearing completion on both coasts, the influential founder of the French Laundry contemplates his next chapter.
Dan Kluger’s new restaurant in Greenwich Village leans heavily on grains and seasonal produce, evoking his work at ABC Kitchen.