Victoria Recaño talks guilty pleasures and rock and roll with the James Beard Award winner

At some restaurants—notably Alice Water’s Chez Panisse—you don’t even have to ask for salt and pepper; there are shakers on every table.

A look at everything the Los Angeles-based, James Beard Award-winner cooked, ate, and served—whether at home, his hotspot Spago, or a private dinner for famous friends like Sidney Poitier....

Tennessee tinkers with its liquor laws, to good and ill effect.

What’s integral here is a very thin biscuit crust instead of one made of pastry dough, making this a light lunch or brunch for summer.

A tale of kitchen downshifting, wherein a gratin begets a casserole.

Even if you think you know it all, Notes on Cooking is likely to have some ideas that will make you a better cook.

(OXFORD) - The Snackbar vibe is straightforward: shellacked wainscoting accessorized by taxidermied deer heads; louvered blinds to filter the parking lot light; raw bar in front; drinking bar in back.

From classic versions with maple syrup to fun new combos, waffles are big right now in this city. Here’s where to find eight of our favorites.

Beyond the picture postcards, Charleston is a lovely port city that’s fast on its way to becoming a serious food capital.