Tempering chocolate is the trick to juicy berries with a shiny shell — and it’s way easier than you think.
Food
The slightly sweet nut shines in these two smart recipes from Melissa Clark.
Play with its simple formula, and you can make a number of delicious, bittersweet cocktails.
Such as: gooey-centered chocolate pudding cake, seared scallops with burst tomatoes or velvety Basque cheesecake.
Just because it’s Wednesday doesn’t mean you can’t have tender, gingery chicken and rice with a sizzled scallion sauce.
You thought Old World opulence was over? A prolific chef gives it a new and very personal spin.
Frito pie, seven-layer dip, queso: There is no denying this regional cuisine’s reign as the king of party foods.
Yes, a wine ought to taste good. But there’s much more to consider, including farming, winemaking and intent.
At the restaurant ILIS in Brooklyn, your smoked tomato and clam dashi arrives in a giant clamshell, sealed with beeswax…