Food & Drink

It’s worth getting to know Pinot Blanc, another dry, full-bodied white at a lower price. Our wine columnist shares her top 5 bottles, produced in France, Italy, Germany and the U.S.

This ingenious recipe gives turkey breast the porchetta treatment. Stuffed with Parmesan, prosciutto, garlic and herbs, rolled and roasted until the skin browns and crackles, this is a quicker-cooking alternative to the standard Thanksgiving bird.

Ground vanilla delivers more flavor than extract and demands far less fuss than beans. Your holiday baking is about to get a whole lot better.

The leaves make a delicious salad dressed with a punchy take on a Caesar dressing. Fresh, flavorful and quick to make, this anytime recipe is also a strong contender for the holiday table.

The ultimate extravagance is playing it casual these days. On potato chips, pizza, even tater tots, caviar has entered its athleisure phase. Here, the ones to buy and tips on serving them with on-trend elegant nonchalance.

From a couple who can’t quit their favorite box rosé to a sommelier’s Spätlese rabbit hole, people often develop intense attachments to particular wines. Should we be working harder to get outside our comfort zone?

Covered with wild mushrooms and a creamy herbal sauce, drizzled with garlicky oil and garnished with fresh parsley, this pizza makes a delicious vegetarian meal any night of the week.

The late-night host said he regretted comments he made about his wife’s omelet at New York City’s Balthazar after owner Keith McNally called the comedian the rudest customer the restaurant had ever served.

These elegant new spirits distill the purest tastes of the autumn harvest. Sip them straight, or mix them into peak-fall cocktail recipes.

In two of the season’s best new cookbooks, a baker and a pastry chef step out of line. Here, a few top takeaways plus recipes for Buckwheat Brownies and Gruyère and Onion Cocktail Biscuits.

Elemental and delicious, this simple pasta dish makes magic from ingredients you already have on hand.

Demand for dining out is up and wait lists are growing, but there are tricks to landing a table.

In her new cookbook, chef Cynthia Shanmugalingam explores the rich flavors and food traditions of Sri Lanka—and the complex political forces that have shaped them. Here, she shares spice advice, and a recipe for fall pumpkin curry.

The region has long been known for reliable Rieslings—but on a recent trip north, our columnist found there are still unexpected delights to discover

Dollops of creamy burrata and a garnish of fresh basil leaves give this crowd pleasing pizza a luxe update.

With their hotly anticipated new cookbook, chefs Jody Williams and Rita Sodi show readers how to bring the magic of their beloved restaurant home.

Substantial investment and an uptick in ambitious winemaking have hit the North Fork in recent years. Our wine columnist visited some of the glamorous new tasting rooms to see if the wines measure up.

Tender boneless chops rest atop a warm salad of apples and radicchio in this simple and seasonal supper.

From the new cookbook “Gâteau,” these rum- and whiskey-laced cakes reveal what the French have always known: A splash of liquor makes a simple dessert sing.

Until recently, finding wines made in-state in this oenophile destination was a challenge. In the first of a three-part series on New York state wines, our wine columnist seeks out the best places to find them in a city awash in options.