Birthday Butchery

Help! I’m not cut out for cake-cutting.

Roasted Beef Tenderloin with Henry Bain Sauce

Indulgent beef tenderloin glazed in a classic Kentucky sauce.

Bison and Bean Chili

A simple dish that can be doctored to satisfy your personal tastes.

Charred Eggplant Salad

Grilled eggplant teams up with red onions and sweet tomatoes.

Farewell to Hydrocolloids

Chef Alex Stupak’s Mexican food dreams.

Scallops Crudo with Vanilla Salt

Vanilla salt, ginger, and mint make for an unexpected combination.

Sunshine Bitters

Vodka is infused with cardamom and saffron for bitters with a fabulous aroma and a bright burnt-sienna hue.

Chinese Restaurants Open on Christmas

Skip the holiday entirely, or celebrate without cooking, in Florida, New York, and Los Angeles.

Talking CHOW: NYC Restaurants

Two feisty New York magazine food editors argue and whine about the city’s restaurant scene.

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.

Restaurant Warning Signs

Ten signs of a bad restaurant.

Chocolate Coconut Sherbet

A nondairy dessert that’s nice and creamy.

Roasted Cod with White Beans, Tomato, and Truffle Oil

A tasty fish preparation from chef Eric Ripert.

Classic Cobb Salad

The original composed salad that originated at the Brown Derby in Los Angeles in the Hollywood heyday of the 1930s.

Mediterranean Braised Chard

This simple Mediterranean-influenced recipe from chef Ana Sortun is intended for chard, but would also work well with beet, mustard, or dandelion greens.