Food

The latest in food news, ideas and philosophy, just in time for your lunch break. * Who’s the real Burger king? Shake Shack? In-N-Out? Or Five Guys? (A Hamburger Today) * Drink up, the coffee’s fine. (The Atlantic) Read full article >>

A taste of what will be at area farmers markets: At Thursday’s FreshFarm Market in Penn Quarter, Toigo Orchards will have tomatoes; the Farm at Sunnyside will have eggs and asparagus; Copper Pot Food Co. will have mushroom ragu. Read full article &g

The latest in food news, ideas and philosophy, just in time for your lunch break. * OpenTable’s huge success could lead to its fall. (SF Chronicle) * “If the most likable man in food can’t gross out kids with blendered bones, what hope does anyone have o

Insider tip: The coconut cake that won a contest for Waldorf’s Decoyise Brown, who’s featured in today’s installment of Washington Cooks, is seriously, fabulously, over-the-top good. You’ll find a link to her recipe at the end of Bonnie Benwick’s story; o

Joe Barbera didn’t order enough kegs. Barbera, co-owner with his wife, Mary, decided last year to take their Aida Bistro and Wine Bar “to the next level.” They closed their popular Columbia restaurant in a busy strip mall and built a stand-alone building

We’re not that cruel, really. When we spent the afternoon in the kitchen with Decoyise Brown, our featured player in today’s Washington Cooks, she had decided to challenge herself and try a chocolate cake she’d never made before. But her winning coconut

Did you know that in Boca Raton, Florida, where my family lives, you can request a black napkin instead of a white napkin at restaurants? I can imagine your reaction. "Why would anyone request such a thing?" I had a similar reaction when I found

In just a few hours, the one and only Rachel Wharton (James Beard Award winner, writer for Edible Brooklyn, Edible Manhattan and the new Gilt Taste) is coming over to teach me her recipe for pimento cheese. I'm about to go food shopping for it, but join u

Tomorrow at 3 PM EST I'm starting a new feature here on the blog, a live-streaming web show I'm going to call "Someone's In The Kitchen With...." Each week, a different guest will swing by my kitchen to teach me how to cook something and, more i

Remember yesterday when I posted about making salsa verde with a mortar and pestle? And remember this morning how I linked to a Huffington Post piece I wrote about roasting a chicken? Now it all comes together in this post, a post that begins with a confe

My latest piece is up on Huffington Post, "Reasons To Roast A Chicken." If you're not roasting a chicken every week, I hope this will change your mind....

I'll let you in on a blogging secret. We bloggers want you to click all over our blogs because every time you click, we make $0.001 and, eventually, that adds up. (That's why all successful food bloggers ride around in Porsches or, in my case, the subway.

A once-popular Swedish liqueur is coming back.

A collection of links by the reporters and editors of the Dining section.

The restaurant is part of a 10-year renovation of the building owned by the Czech Republic.

The parks department has said that it will be bringing in higher quality food vendors around the city.

Two new old Times reviews of Gotham Bar and Grill turn up.

Dining suggestions from the Times's restaurant critic.

Mr. Handwerker transformed his father’s Coney Island hot dog business into a celebrated national fast-food chain and took it public in 1968.

A cardiac surgeon who knew little about restaurants found himself taken with a proprietor of Manhattan restaurants.

Restaurant suggestions for a visitor arriving in New York by ship and walking to the theater district.

The year has brought a rush of new recipe search engines designed to solve dining challenges. But will they evaluate the recipes the way a good cook would?

A new Indian joint on Macdougal Street offers street food at its brightest and freshest.

The food truck’s first storefront brings a taste of Greece to the Lower East Side.

This week I’m all alone but I am inspired by a presentation I saw at school this morning. It was by a man named Greg Bell. No, he’s not a chef but he did cook up some great stuff. He talked about goals, confidence and miracles. He was great. I

Chef Wook is back in the saddle this week. We talk about the subject of gadgets for the kitchen. We don’t talk about the normal ones. For instance, Chef Wook’s favorite gadget is the spork! I have an affinity for great rolling pins and plenty

I’m not feeling so great today because I have a cold. It’s a short one about my experience in the fast food industry. I was inspired to talk about this because Mc Donalds hired 50,000 workers in one day at 14,000 outlets. That’s great fo

Chefs Tom and Wook examine the process of sauteing.

Eat your greens! To kick start our series on eating your spinach, here are some of my favorite leafy recipes from my favorite bloggers. Of course this list would not be complete with a little macaroni and cheese. By now, you shouldn’t be surprised.

You were certainly in the mood to declare your love for your favorite kitchen gadget this February. We were impressed that Jenn was somehow able to work “lemur” into the ode to her veggie steamer. And how can you not love an poem written to th

One big goal for Epicurious is that our unparalleled database is accessible everywhere, whether you're in the store with your Android phone, in the kitchen with your iPad, or on the beach with your NOOK Color. The Epicurious Recipes & Shopping List for NO

Home cooks tend to be cagey about their prized recipes. They might leave out an essential ingredient when they e-mail it to a neighbor or just flat out say no to giving it away. But if that crowd-pleasing recipe were worth $100 to a family in need, would

Once a year I try to go to a city in the U.S. that's known for its food. Last summer I traveled to Portland, Maine (check out our Top 5) and ate like a bear. This weekend, I am heading to Charleston, South Carolina, with two friends, and I plan to eat muc

Being partial to fruit, I know that right around Mother's Day is when I can expect the guys from Westmoreland Berry Farm down in Oak Grove, Virginia, to be truckin' in their sweet deliciousness. Just my luck, the Eatery happens to be across the street fro

Exploding Chinese Watermelons?! Yes, I said exploding Chinese watermelons. It's the Chefs' Fault: Josh Ozersky asks whether we ought to lay the blame for the obesity epidemic on the men and women in the kitchen. Goodbye, Elaine's: The Manhattan institutio

My mom collects teapots and has shelves around her kitchen to display them. Some are antique, others a favorite color, and a few are interesting shapes or just caught her eye. I have a smaller collection, in both senses of the word: I've started collectin

I think it's pretty difficult to go to New Orleans and not have a blast. I've certainly never managed it at least. My first trip several years ago was for "business" - I put that in quotes because I spent all of about an hour in a conference room during

Hello! Yes, I am alive! So much to say, so let's get to it. The second part of the spring break adventure was a short trip to Los Angeles with my friend Susan. We do this every so often - a little girls getaway. I'm not sure when I stopped hating LA

While I'm working on more vacation posts, I thought it would be fun to share these pictures of my parents taken on Easter in 1962. This was just a few months before they got married (on June 6, 1962) and they were 20 and 22 at the time. How stylish and a

I think one of the very worst parts of being a grownup is the absence of breaks.  As a kid and all the way into college (or grad school) you come to rely on things like winter break, spring break and summer to well - break things up.&

I am pleased to announce that Casa Robertson at last sports an honest-to-goodness guest room!  It was a long time in coming, but when we go, we go all out.  A fan and a gumball machine are among the many amenities you'll find.  

Lately, the Selby has been doing food-related features for the New York Times T magazine - and also posting the photos and Q & A on their site. They're all fantastic, but this one - for a restaurant called the Hartwood in Tulum Mexico looks

Gourmet's travel editor thinks hotel decor should not be hazardous to your health.

(Fort Worth, TX) - A Shreveport chef brings a touch of elegance—and Cajun moxie—to the edge of cow country.

The zero-spending game is called on account of soccer ... and foraging for wild edibles.

This Halloween, forget the jack-o-lantern and turn your pumpkin into one of these comforting fall dishes, from rolls to rice pudding.

We've encouraged our daughter to eat anything that pleases her. We never thought about how to set limits.

Chip Brantley, author of the book The Perfect Fruit: Good Breeding, Bad Seeds and the Hunt for the Elusive Pluot and co-founder of cookthink.com, explains what the difficult French filmmaker showed him about the art of cooking.

Bring a large pot of water to a boil. Fill a large bowl with ice water. Cut a slit in the base of each tomato. Add the tomatoes to the boiling water and blanch just until the skins start to split, about 10 seconds. Transfer the blanched tomatoes to the ic

In a very large pot of boiling salted water, cook the pasta shells until al dente; drain well. Rinse under cold water and pat dry thoroughly. Meanwhile, in a medium skillet, heat the oil. Add the shallots and garlic and cook over moderately high heat unti

Halve the tomatoes lengthwise and peel them using a swivel-bladed vegetable peeler in a back-and-forth motion. Cut the tomatoes into bite-size, irregular wedges, discarding any runny seeds. In a small bowl, toss the tomatoes with a pinch of salt and the v

Preheat the oven to 350°. In a spice grinder, combine the celery seeds, fennel seeds, peppercorns and star anise and grind to a powder. In a large skillet, heat the oil. Add the onion, minced fennel, celery, garlic, pimentón and the ground spice

In a large saucepan, heat the oil. Add the garlic, anchovies and crushed red pepper and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the canned tomatoes with thei

Bring a large pot of water to a boil. In a large, deep skillet, heat the oil. Add the garlic and cook over moderate heat until golden, about 3 minutes. Discard the garlic. Add the pancetta to the skillet and cook over moderately high heat, stirring occasi