Terrines Made Easy

Go beyond pâté with these simple recipes.

Three Times an Entrée

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

Farewell to Hydrocolloids

Chef Alex Stupak’s Mexican food dreams.

Return of the Oysters

Oyster aquaculture may help save the Chesapeake Bay ecosystem.

Hosting Your First Passover

Because your ancestors had it harder than you, so honor them.

Girls Who Hate Girly Drinks

Bad bartenders assume you’re wimpy.

Experiments with Ham Powder

Lark’s Johnathan Sundstrom wins James Beard and gets edgy.

Shaved Ice Treats

Ten frozen concoctions to help you chill out this summer.

The Other Napa

What’s worth doing in the Napa Valley: a travel guide to the wine country.

Bark If You Like It

What to cook for the dog that eats everything.

I Do (Eat)

Get the most out of your wedding caterer.

Fake Accent

Some foods you think are “ethnic” actually aren’t.

Build Your Own Burrito Bar

Bring your local taqueria home, dress it up, and throw it a party.

Modern Florence

Beyond David and the duomo.

Cheap and Beautiful

High-impact tableware on a low-impact budget.