Melissa Clark soaks challah bread in heavy cream, rum and spices to make French toast. Produced by: Jenny Woodward Read…
Nestled along France’s border with Germany, Strasbourg has a Franco-Teutonic core of canals and cobbled lanes where visitors can sample…
For the magazine’s fall Food issue, we treated six second graders from P.S. 295 in Brooklyn to dinner at Daniel,…
On the southeast coast of France, Nice welcomes travelers with alluring restaurants, a broad beach, sherbet-hued buildings and gay-friendly night…
Oxtail is “one of the most wonderful meats for braising,” says Melissa Clark. She makes hers with celery root and…
Not only do you save money by cutting up a whole chicken yourself, but you also get the backbone to…
Mark Bittman shows how to make classic bouillabaisse with vegetables. Subscribe to the Times Video newsletter for free and get…
A homemade coffee creamer that has none of the undesirable ingredients that a store bought coffee creamer might contain. Uses…
A delicious make ahead recipe for breakfast, brunch or a holiday. Make this the day before, refrigerate and then just…
Fast Times at Ridgemont High movie clips: BUY THE MOVIE: Don’t miss the HOTTEST NEW TRAILERS: CLIP DESCRIPTION: Brad (Judge…
A really delicious, simple onion soup recipe that is good any time of the year. 3 Tablespoons butter 1 Tablespoon…
Behind the scenes at the East Village restaurant owned by Gabrielle Hamilton, author of the new memoir “Blood, Bones &…