Northern Germans like their leafy greens with plenty of pork. This classic recipe delivers comfort in the depths of winter.
Northern Germans like their leafy greens with plenty of pork. This classic recipe delivers comfort in the depths of winter.
The holiday cheese ball is a tradition too tasty to fall victim to petty snobbery. Take this classic, highly adaptable recipe and run with it.
This warming rice bowl from chef Edward Lee combines roast cauliflower and sweet potatoes with collards, a fried egg and a spicy-sweet gochujang sauce.
There are better ways to update a Caesar salad than adding (yawn) grilled chicken. From the original recipe to a slew of exciting new riffs, the secret of this salad’s success is its adaptability.
Plus, a Christmas ham and the best shucking knife around.
As the Burgundy market balloons, the region’s wines are fetching colossal prices at auction. Here, pro tips on drinking very well without breaking the bank, plus the best reds and whites from winemakers to watch.
This dead-simple recipe from chef Edward Lee takes two perfect foods and makes them even better. Introducing the juiciest meatloaf you’ve ever made, with a side of mega-flavorful mashed potatoes.
In this tasty riff on a classic Persian dish, chefs Sarah Hymanson and Sara Kramer of L.A.’s Kismet flip the familiar frittata ratio of eggs to add-ins with delicious results.
To find out, wine columnist Lettie Teague traveled to Kansas City for one of the country’s premier wine competitions. The last of a three-part series on wine culture in the Midwest.
Chicago’s retail wine scene is hopping. In part two of a series on wine culture in the Midwest, Lettie Teague joins acclaimed sommelier Belinda Chang for a tour of the city’s best bottle shops, with plenty of tasting along the way.
From the chefs at Kismet in L.A., this chicken broth bolstered with roast butternut squash and Swiss chard gets a zesty kick from ginger and chiles. A poached egg makes it a meal.
Perhaps we’re hard-wired to crave carbohydrates, cream and melted cheese. But the combination known as funeral potatoes gives higher-level comfort to communities across Utah. These recipes offer two different, delicious takes.
In the first of a three-part series on wine culture in the Midwest, wine columnist Lettie Teague returns to her native Indiana to see what wines her fellow Hoosiers are drinking—and making—today.
Forget avocado toast. The second Slow Food Fast recipe from chefs Sarah Hymanson and Sara Kramer of Kismet in L.A., this simple, luscious sweet potato toast has a layer of creamy labneh and a crunchy topping of smashed spices.
This Thanksgiving, skip the high-tech gimmicks in favor of recipes so old-school they predate the invention of the oven. Here’s how to harness the power of smoke, citrus and other venerable flavor boosters for a bolder bird.
Wellness claims, new blends and TV marketing campaigns aim to make over tea’s fusty image.
We paid a visit to the home kitchen of Francisco Migoya, the brain behind this fall’s monumental baking bible ‘Modernist Bread.’ He dished on favorite tools, frozen food and the pleasure of a good gin and tonic.
Why don’t we know the whites of Bordeaux? Lettie Teague finds remarkable values among them—delicious, drinkable and often every bit as complex as their more famous (and pricier) red counterparts.
From Kismet in L.A., this chicken salad has a bright, lemony tahini dressing, a refreshing fennel topping and plenty of radishes to crunch on. And it all comes together in 20 minutes.
Leave it to a native Mainer to create a truly new New England clam chowder. This clean and elegant recipe from chef Erin French of the Lost Kitchen is still as creamy and satisfying as a chowder should be.
