To butter or not to butter: That is the question, and gluttons with high cholesterol should know the correct answer. But when friends organize a gastronomic tour of Paris, who am I to say no?
The recent E. Coli scare sent many bags of spinach into the trashbin. Now that the FDA says the outbreak is over, how will restaurants assure us what they’re serving is safe to eat?
What does your kitchen say about you? Worse, what does it say about your relationship? Our food writer opens his Manhattan galley to an expert on tiny kitchens—and the domestic squabbles that can explode inside them.
On special today we have a sampling of menus and social strata. But before you order, remember: Who you are depends on what you eat.
South by Southwest is really about the music, so forget about all the parties and cab rides and breakfast tacos. That’s exactly what our correspondent told us when she handed in her expense report. Here’s what (she said) happened between the bars.
Harold Bloom is perhaps our finest Shakespeare critic and certainly one of literature’s most passionate lovers. Who knew he’s a big chili fan too?
In New York, Halloween often sees parents guiding their kids on ransacking missions through enormous co-ops. Our food writer decides it’s time for childless adults to tip the tables and get their due.
The French diet is back in the news—how do French women manage to enjoy chocolate, wine, cheese and bread without gaining weight? Several top French food bloggers weigh in on the phenomenon.
The stuff we’re into right now—including what we’re reading, hearing, watching, finding, eating, using, installing, applying, and, yes, even scratching this season.
Books, movies, shows, albums, artists, clothing, writing instruments, online “services,” ways to cook, things to eat, and more things to digest.
Experts answer what they know. The Non-Expert answers anything. This week we answer a reader’s question about how to find the right diet.
Roaming Italy for a perfect risotto, or sampling the new Bordeaux while staying in four-star resorts—the life of a food and travel writer rarely evokes pity. But is that only because its hardships haven’t been explained?