The New Kitchen Staples

Your pantry is bare unless these 10 items sit on its shelves. They’ve achieved post-food-fad status. (By Steven Jenkins)

Add Depth with Dried Porcinis

The mushrooms lend a savory note to soups and sauces. (By Caitlin McGrath)

Fashionable Food: Rabbit Sugo with Egg Pasta

Who’s making it and how you can make it yourself. (By Lessley Anderson)

Casseroles, Revisited

Modern one-pot recipes, no can opener required. (By Aida Mollenkamp and Regan Burns)

Make Your Own Pancetta

Skin it, tie it up, let it hang: step-by-step instructions to make your own.

Beyond the Porterhouse

Underappreciated cuts of meat. (By Aida Mollenkamp)

Modern Florence

Beyond David and the duomo. (By Aida Mollenkamp)

Fake Accent

Some foods you think are “ethnic” actually aren’t. (By Margot Kaminski)

Holiday Central

Recipes, menus, gifts, and entertaining tips for all your celebratory needs.

Mushroom mania at César and Eccolo. (By C. Thi Nguyen)

When you buy a bottle of Coca-Cola, you expect it to be bottled at a Coca-Cola distributor and not be a rinsed-out “genuine Coca-Cola bottle” filled with a “cola-like carbonated beverage." (By Luke Knowland)

How to Season Grilled Rib-Eye Steaks

Treating the tender cut so it’s even better. (By Caitlin McGrath)

A meatier oyster mushroom. (By Caitlin McGrath)

Much ado about Westside’s Ado. (By C. Thi Nguyen)

When you soak dried mushrooms in hot water to rehydrate them, never discard the water, which will be a wonderful mushroomy elixir. (By Caitlin McGrath)