Studded with delectably nutty wheat berries, this substantial salad of charred tomatoes, peppers, and tofu truly deserves its billing as a main course.

Watch Jeffrey Ruhalter butcher half a hog at Jeffrey’s Meat Market in New York City.

Think of this tribute to Ted Williams, the last major leaguer to hit .400, as a frozen rope of a cocktail.

Food editor Melissa Roberts owes the inspiration for this recipe to her brother, whose signature summer dish is grilled sirloin marinated in bottled Italian dressing.

Essentially a whiskey sour with a dash of grenadine, we like this one better with rye, but bourbon’s good, too.

Looking at the world food-first, Gourmet’s Diary of a Foodie is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know...

This Dale DeGroff original recipe shows off bourbon’s charms beautifully.

A group of chefs and farmers works to bring 16 unusual vegetables to the table.

Lydia Shire is on a new mission: to counter the no-fat, no-fun fad that encourages eliminating butter, meat, and salt from our diets.

One of the first chile-fied cocktails we published. And as if that weren’t enough spice, it’s got ginger, too.