Hatchet Hall Is Filling in Culinary Blanks this Black History Month

The macaroni pie is ready, so steamy and golden you want to reach through the television screen to scoop up a big helping. Historian Leni Sorensen hovers over a kitchen hearth at Monticello, the Virginia plantation built by Thomas Jefferson. She...

When Adrian Miller was writing his first, award-winning book “Soul Food: The Surprising Story of an American Cuisine One Plate at a Time,” he originally planned to include a chapter on barbecue. In soul food restaurants, barbecued pork is often an...

This is an excellent time to have some absorbing cookbooks on hand. Not only because many of us could use inspiration figuring out what to cook while we shelter but also because we’re craving connection. A parallel has emerged between restaurants...

This week I review Mother Wolf, the Roman restaurant from pasta maestro Evan Funke that is a Hollywood production in every sense. I lead the piece with a celebrity sighting — something I’ve never done before and never expect to do again — but this...

Pot-au-feu is at the heart of the French kitchen; more than a beef soup, it is the enduring symbol of hearth and home, an emblem of a life well lived. The revolutionary Mirabeau called pot-au-feu the foundation of empires. Anthony Bourdain calls...