Can Vegans and Carnivores Get Along? Moby Thinks So
The musician recalls a time when the two camps sat at separate tables.
View ArticleJami Attenberg on How to Talk About Food and 'the Full Monty of Meat'
Tackling a monster sandwich at the Second Avenue Deli with the author of "The Middlesteins."
View ArticleIn Panna, a New Cooking App, Chefs Show How
The iPad app calls itself "the first video cooking magazine."
View ArticleCorn Relish With a Twist
Sandor Katz, the fermentation expert, shared his version of a Cherokee recipe for fermented corn relish.
View ArticleEleven Madison Park Drops Its Minimalist Grid Menu
Not long after adopting an elaborate new tasting menu, an acclaimed restaurant has dropped a basic menu that underpinned it.
View ArticleFreshDirect Goes Dark After a Domain Name Glitch
For a significant chunk of the holiday, visitors to the FreshDirect Web site found nothing but a generic placeholder for sites whose domain names are out of date - or out of whack.
View ArticleFor Rosemary's Chef, Great White Whale Was an Octopus
Wade Moises, the executive chef at Rosemary's in Greenwich Village, has spent well over a decade tinkering with the dish he calls "octopus salame."
View ArticleAre You a Master of Cheese Description?
If you've got a favorite cheese, and a fragrant way with words, we here at the Dining section invite you to submit your wittiest description.
View ArticleAt a Performance, Dreaming of Dinner
At 35, Alessio Bax is a rising star in classical music. A pianist, he's also obsessed with food.
View ArticleA Poet at the French Laundry
Marie Howe, the state poet for New York and the author of such books as “What the Living Do,” speaks about the lyrical and occasionally comic role food has played in her life.
View ArticlePosters for Chefs, the New Rock Stars
An artist in Southern California who runs his own branding and design consulting company happens to have a thing for restaurants.
View ArticleAt Hanjan, It’s No Secret When the Chicken Died
At a new Korean tavern, the owner and chef says that the best way to serve poultry is on the same day that it met its maker.
View ArticleOn Cooking With Fresh Chicken
More details about how fresh chicken can get from the market to the tables at Hanjan so quickly.
View ArticleMary Roach’s Inside View
The author of "Gulp," which explores what happens to food as it travels through the alimentary canal, on how she drinks gin, eats oysters and thinks about food as it passes through her mouth.
View ArticleI’ll Have a Chlorophyll Fizz on the Rocks, Please
Bartenders at many city bars are also jumping on the raw juice wagon.
View ArticleBehind the Video Camera, an Avid Cook
You might know him for his cat videos and his comedy, but Ze Frank is also an ambitious home cook.
View ArticleFeeling Supersonic: Give Me Gin and Tonic
On the pervasiveness of gin as an ingredient in pop-music lyrics.
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