Wild Mushroom Risotto

Risotto is always a great starch to go with any main course or can be served by itself as an entrée.

Meat at Your Door

Bypass the supermarket and buy it direct.

Lentil Hummus Wrap with Pomegranate Molasses

Vegetables tossed in turmeric and wrapped up with red lentil hummus.

Valentine's Day Breakfast in Bed

Make ahead so you can make out.

Brains, Intestines, Pizzle

It’s what’s for dinner.

The Year in Food 2008

What we ate, what the candidates ate, what the Olympians ate.

Do Lobsters Really Scream When You Put Them in Boiling Water?

Or is it a myth?

Three Times an Entrée

Double entendres aside, three-ways have been offered up since the Yuan dynasty.

The New Stealth Vegetarian Restaurant

Meatless eateries strive to be crossover hits, catering to people who no longer see vegetarianism as a hippie lifestyle choice.

Waiter, There's a Pig's Ear in My Soup

Your chef might be slipping you some offal.

Down-Home Prosciutto

The country ham is our native prosciutto or serrano, though most Southerners wouldn’t dream of throwing an uncooked leg on a deli slicer and shaving some to go with the asparagus. Most Northerners, meanwhile, have never heard of...

Get to Know Bison

Your questions answered.

Road-Food Rocker

Franz Ferdinand frontman Alex Kapranos discusses Sound Bites, his collection of essays about eating on tour.

You Are What You Don't Eat

Ten ways to label you and your food.

Harold McGee Speaks

Harold McGee is the king of kitchen science, the man who solves food mysteries ranging from how much oil you can emulsify into a mayonnaise with one egg yolk to why frying spatter ends up on the inside surface of the cook’s...