Whether you’re tailgating with friends or hosting a watch party at home, every football fan needs a game plan to crunch, dip ...

Some days are indisputable soup days. The antidote to a wintry cold and gray day is a steaming bowl of creamy soup. Now, ...

The New England-influenced Smithereens opened in the East Village in late 2024 and immediately became one of the city’s most ...

Daniel Boulud makes his remoulade sauce the traditional way, with raw egg yolks. If you prefer to avoid raw eggs, you can use 3/4 cup of prepared mayonnaise doctored with lemon juice and Dijon mustard ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

This bright and earthy root vegetable belongs in your fall and winter cooking. Learn how to choose and use it in the kitchen. Food & Wine / Getty Images Celery root has a subtle celery-like taste, but ...

This bright and earthy root vegetable belongs in your fall and winter cooking. Learn how to choose and use it in the kitchen. Celery root has a subtle celery-like taste, but don’t confuse it with the ...

As usual, I expect to be at the farmers market in Rockville Centre next Sunday morning and every Sunday morning until nearly Christmas, looking for something fresh and different. With 25 or so vendors ...

Any restaurant can make an order of $12 fries, but the move from “good” fried potato to “excellent” requires intention, and, sometimes, days of prep work. I’m thinking, in part, of Golden Diner’s home ...

Back when I was a beginning gardener and trying everything, I planted a row of celeriac. Pictures of it in the seed catalog showed leafy stalks looking very much like celery. When my plants grew tall ...

Some vegetables seem to call out to me from their produce-aisle bins: “You know me and you love me,” the broccoli and the carrots and the peppers and the collards say, as the timed misters blanket ...