Coming together like magic in the fridge, this fluffy no-bake cake has a subtle spiciness from layers of gingersnaps.
100 News - Food
In the hills outside of Madrid, Comando G prospects for old vines of garnacha at high altitudes, and makes wonderfully fresh, distinctive wines.
The restaurant, from Neil Perry and the Rockpool Dining Group, offers margaritas and tacos that mostly miss the mark.
Chef Virgilio Martinez shares kitchen tips for using potatoes, along with a recipe.
The flavors of Myanmar, a play of light and dark, earth and brine, sourness and heat, are on display at the chef Amy Tun’s understated spot in Gravesend, Brooklyn.
Talking with chef Ben Shewry of Attica restaurant in Melbourne, Australia.
In this week's restaurant news: A shop serving different kinds of s'mores; a rose festival; a new cocktail bar in West Hollywood; and a new Italian restaurant in Pomona.
Heli Vasquez knows his ice cream by taste, temperature and tradition, having driven a truck around New York City for 31 years.
Hunan noodles in the East Village, additions to Gotham Market at the Ashland, an East End roundup and other restaurant news.
What used to be an adolescent rite of passage is now an opportunity for foreign workers — and a challenge for employers who can’t find enough help.
While the sushi scene in New York caters to robber barons, this Midtown restaurant serves insolently fresh fish at reasonable prices.
“60 Minutes” reported a sexual assault claim against the chef; the New York police are also looking into another allegation.
Celebrating the return of “session” cocktails, low-alcohol drinks with less kick but lots of complexity.
Jonathan Gold reviews Freedman's, a new take on the Jewish deli from chef Liz Johnson. The pastrami is good, but the signature sandwich has avocado and fried chicken skin — and the best meal may be weekend brunch.
Tips and recipes for using cherries, now in season.
An award-winning cookbook showcases classic American desserts.
Finding value means forsaking some of the most popular grapes and best-known places. That leaves almost an entire world to choose from.
Among the pho and banh mi at this Bensonhurst, Brooklyn, restaurant is hu tieu, the first dish that the chef Ly Nguyen made for the man who would become her husband.
New Zealand chef Monique Fiso talks about Hiakai (her pop-up series), the evolution of Māori cuisine, and her plans for the future.
On Sunday, the parking lot of the Hollywood Palladium was packed with 1,000 pizza enthusiasts and some of the world’s best pizza makers for the Food Bowl A Tutta Pizza festival. The event included pizza tastings from 20 pizzerias, restaurants and trucks, cooking workshops, demos and panel discuss...
Spring's Tony Esnault and Yassmin Sarmadi to open a French restaurant at South Coast Plaza called Knife Pleat.
Round K coffee shop has opened in Los Angeles with matte black lattes and eggs in their cappuccinos.
At Simon & the Whale, the restaurateur Gabriel Stulman conjures the qualities that draw people to his smaller West Village spots.
Sameen Rushdie published this practical volume in Britain in 1988 to fight stereotypes about the country’s food. The times have finally caught up to her.
Throwing your own royal wedding party? We asked L.A. food blogger Gaby Dalkin to suggest recipes that can represent Meghan Markle — and the diversity of L.A. cuisine — and go along with a traditional British high tea menu. No doubt, it will be delicious.
Recipes and suggestion for using raspberries, blackberries, blackberries, mulberries and lots of other seasonal berries.
If you step into Lawry's The Prime Rib in Beverly Hills with the expectation of an old-school dining experience, you will not be disappointed. Walls are adorned with a mash-up of Asian art and portraits of European nobility. A large bouquet of roses sits atop the hostess stand. The idea of sippi...
Many spots don’t make the cut — but some are still worth visiting.
The city hasn’t outlawed it, but many restaurants and cafes — concerned about the environment — are replacing it with paper, metal or no straw at all.
Once it was widely planted in Germany and Alsace and easy to find, but bad practices made for bad wine, which ruined the market. Can it come back?
At Lamoon, Arada Moonroj draws from memories of an upbringing in northern Thailand to create thoughtful, detailed fare.