A Sherry with Sea Legs

Manzanilla recalls brine and minerals. (By Jordan Mackay)

Withstand Bland

Is it wrong to ask your hostess to pass the salt? (By Helena Echlin)

Not Your Grandmother's Sherry

Manzanilla fino is the entry point into a new world. (By Jordan Mackay)

Hold Your Wineglass the Right Way

Get your grubby fingers off. (By Jordan Mackay)

10 Recipes Using Vodka

Have your way with vodka, from tails to dinner and dessert. (By Aida Mollenkamp)

Bark If You Like It

What to cook for the dog that eats everything. (By Emily Matchar)

Neo-classic Holiday Dinner

Create your own tradition with our thoroughly modern menu.

Return of the Oysters

Oyster aquaculture may help save the Chesapeake Bay ecosystem. (By Laurie Jones)

Outta the Back of a Truck

Some of the best food in Salinas, California, is found on the street. Why would the city take it away? (By Davina Baum and Kate Ramos)

Sweet, Sour, Salty, What?

Americans have historically hated bitter tastes, while other cultures loved them. Until now. Chefs are playing with bitter in new ways, and U.S. diners are finally appreciating it. (By Lessley Anderson)

Try the hangtown fry at Serpentine. (By Cicely Wedgeworth)

A gentle introduction to the noble bivalve. (By Sarah Perry)

A vintage lunch treat with all the right elements. (By Sarah Perry)

Stinky cabbage is cool. (By Lessley Anderson)

A ramen special with roasted duck breast. (By Cicely Wedgeworth)