Not Your Bubbe’s Latkes

If there's one thing the Protestants and Catholics in Ireland can agree on, it's Guinness. More food than drink, the brew feeds and soothes all weary souls. From its coffee-dark depths to its thick-as-Miracle-Whip head of foam, a glass of Guinness...

Liz Johnson, the chef at the new Echo Park delicatessen Freedman’s, has put in time at Noma, the Michelin two-starred L’Effervescence in Tokyo, and the tiny New York brasserie Mimi. Her three-tiered smoked fish platters at Freedman’s are the...

When I was very young, I had a habit of yanking up wild onions that sprouted on my grandparents’ farm in the spring and relishing the bulbs on the spot. That memory hadn’t surfaced in years, but it came back as I slurped down a dinnertime special...

It's said that before you can work in the kitchens of famed French chef Daniel Boulud, he'll ask you to make an omelet. He'll decide whether you're worth hiring by how well you work your fork in beating the eggs, how you handle your salt, what pan...

The Apple In Orange Steaks like they do in Manhattan, minus the annoying accents I've never met a braised short rib I haven't liked. But the one I had recently at the new Manhattan Supper Club in Orange I loved. It's served as a primeval bone-in...