Want your heirloom carrots, grass-fed beef and artisan cheese straight from the farm—minus the schlep to the market? The technology is finally there.
Food & Drink
"Hate" is a contentious word—and, our columnist maintains, occasionally the appropriate one to describe her reaction to a wine. Just how frank can we be when it comes to matters of taste?
The comforting combination of pigeon peas and rice gets a little crunch from roasted okra and a nice tangy twang from a bright tomato vinaigrette.
There’s a reason cauliflower keeps trending. It makes this turmeric-tinged soup both creamy and light.
It’s the simplest of sweets and an ideal canvas for creativity. Here, pastry pros take the classic cruncher to another level, with sly tweaks ranging from toasted marshmallows to chile crisp.
The newly official Prosecco rosé designation may be a marketing coup, but does the winemaking live up to the hype? Yes and no, says our wine columnist. Here, her top 5 picks.
The U.S. Navy shared its recipes with local Japanese restaurants. Now you have them, too.
Smashed cucumbers and sugar snap peas drink up a jerk vinaigrette full of fresh ginger, other warming spices and a bracing burst of lime.
Chef Rashida Holmes of L.A.’s Bridgetown Roti shares her quick recipe for pepper-pot shrimp with fried plantains. On the table in under a half hour. No silverware required.
A new generation of simmer sauces turn Thai larb, Oaxacan mole and an exciting array of other dishes into a stir-and-serve proposition.
Two decades ago, Grüner Veltliner was a wine-world phenom. Thanks to an excellent 2019 vintage, this dry, crisp white is ready for a resurgence, with some outstanding values on the shelves now.
Get maximum value from a lamb shoulder by butchering it yourself into multiple cuts for all your springtime feasts.
This version-for-two of a Korean feast retains the sense of occasion that makes it so special.
In a new cookbook, an ancient cuisine looks strikingly contemporary. Here, recipes for tahini toffee pudding and a creamy hibiscus rose tart that balance the familiar and the fresh.
No longer a mere meal of last resort, frozen pizza now brings wood-fired flavor and artisanal ingredients home. Here, our top picks, including meaty, vegetarian and gluten-free options.
The four friends behind Oregon’s A to Z Wineworks have hit on a winning formula. How do they manage to produce a Pinot Noir so affordable, widely available and consistently good, vintage after vintage?
Cookbook author Hetty McKinnon shares her techniques for getting maximum flavor from meatless meals, plus favorite tools and ingredients, a recipe for stir-fried salt-and-vinegar potatoes, and a few words of wisdom from Mom.
Tacos rojos are defined by their intensely flavorful, brick-red chile-tomato salsa. This speedy vegetarian recipe makes them doable any night of the week.
2020 did have one upside: a spectacular vintage for New Zealand Sauvignon Blanc. Our wine columnist shares her favorite bottles, all of them affordable.
Did you know eggs are a seasonal ingredient? Now is their moment of glory. Maximize it with fresh, colorful recipes that show off this functional food’s extravagant side.