Tender littleneck clams, still in their shells, are scattered across perfectly al dente linguine that has been tossed in a sauce that tastes of good olive oil, fresh parsley, and just enough red ...

The hoagies are indeed “out-of-this-world delicious” as promised, but they’re also grounded in tradition and craftsmanship that connects us to generations of Italian-American culinary heritage. A ...

I did a Reddit AMA on Friday, inviting people to ask me anything about the Weeknight 100 and New York Times Cooking, and ...

With Eater editors dining out sometimes several times a day, we come across lots of standout dishes, and we don’t want to ...

The Basil Gimlet is an herbaceous take on the three-ingredient classic featuring gin, fresh lime juice, simple syrup, and muddled basil leaves. Learn how to make this modern classic that has roots in ...

Cooking in early fall can be confusing. Farmers markets and grocery stores are caught between two seasons: The last of the ...

I’ve never had a food allergy or strong aversion to anything edible, but, like everyone, I have preferences and dislikes. I ...

But, hidden behind a sliding bookshelf in the restaurant, the Speakeasy bar is where “vintage charm meets modern mixology,” ...

Pistachio, mint and basil pesto pasta that tastes like Sicily - This vibrant twist on pesto is as good tossed through fresh pasta as it is spooned over vegetables, fish or meat – a recipe to make on r ...

This collection of delicious and satisfying recipes highlights hearty butternut squash in soups, salads, pasta dishes and ...

At the entrance of a University of Iowa dining hall sits what the UI Burge Market Place Operations Manager David Van Holten ...

In a bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, whisk olive oil, sugar, eggs, milk, lemon juice, zest, and vanilla until smooth. Fold wet into dry until just ...