WSJ.com: Food & Drink
Food & Drink
A Grown-Up's Guide to 'Fast-Fine' Dining
Thu, 08 Jun 2017 12:14:54 EDT
Two non-millennials navigate an emerging dining trend: high-end cuisine combined with minimal service and tempting prices.
Cleveland Invents a New Bagel, Hits New York With Schmear Campaign
Tue, 19 Jul 2016 00:53:06 EDT
Republican convention host city touts its entry’s crunch outside, chewy inside
Grilled Leg of Lamb With Roasted Apricots: Quick Summer Recipe
Wed, 26 Jul 2017 18:04:06 EDT
With a char on the grill and a quick roast in the oven, lamb develops a delectable smoky flavor and cooks to optimum doneness. This simple recipe from London’s Ducksoup pairs the tender meat with roasted apricots and creamy labneh.
The Simplest Salade Niçoise: 20-Minute Recipe
Wed, 07 Jun 2017 12:23:14 EDT
So many great ingredients are coming into the markets now—tomatoes, green beans, new potatoes. This simple salade Niçoise from chef Günter Seeger puts them front and center.
Guacamole Lovers Say Low-Fat Florida Avocados Are the Pits
Sat, 04 Jun 2016 00:13:08 EDT
As the larger, leaner ‘SlimCado’ challenges California’s Hass variety, some foodies feel betrayed; more pointless than fat-free cheese?
Seared Trout With Pea Ragout and New Potatoes: 30-Minute Recipe
Wed, 10 May 2017 10:00:05 EDT
In this simple recipe, Baltimore chef Spike Gjerde takes advantage of ingredients at their peak right now: English peas, leeks and new potatoes. He pairs them with crisp-seared trout for a fresh and delicious spring meal.
The Most Comforting Thing to Eat Right Now: Caribbean Stews
Wed, 17 May 2017 16:56:42 EDT
When summer beckons yet a chill still lingers, Caribbean stews hit the spot. Recipes for Haitian légumes, St. Lucian pepper pot and Jamaican-style brown stew oxtails deliver both the warmth and the bright flavors of the islands.
2 Ways to Sundae: Recipes From a Gelato Master
Wed, 19 Jul 2017 14:06:51 EDT
Creamy and crunchy, sweet and tart, the thoughtfully composed coppetta is what you might get if the sundae went to art school in Italy. Choose cherry-amaretti or coconut-lime with strawberry and mint.
New Yorkers Pass on Cocktail Classic
Wed, 10 May 2017 17:17:57 EDT
The Manhattan Cocktail Classic, which was set to launch with a gala hosted by Bill Murray on Thursday night at Central Park’s Loeb Boathouse, has been canceled.
The Pitcher Drink That Confers Instant Cool
Wed, 28 Jun 2017 11:27:58 EDT
Bring a little Italian-style sprezzatura to your July Fourth weekend with the Pompel-Spritz, a citrusy spin on a classic aperitivo scaled up to pitcher proportions.
How a Chef With 8 Michelin Stars Cooks at Home
Wed, 12 Jul 2017 16:45:07 EDT
Martín Berasategui has more Michelin stars than any other chef in Spain. But it’s at home, cooking for family, where he finds his center. Here, his tips on cookware, ingredients and how to make guests feel welcome.
Steak Aging Goes Beyond Weeks to Months for Some Chefs
Sun, 17 Sep 2017 11:18:21 EDT
The hottest menu item at New York restaurants may be a plate of rotting beef. Dining spots around town are offering steaks that have been aged anywhere from 90 to 180 days, pushing the limits well beyond the typical aging period of 21 to 45 days
Orzo and Tomato Sauce With Feta and Oregano: 20-Minute Recipe
Thu, 03 Aug 2017 12:51:10 EDT
It’s like risotto, only way faster and easier to prepare. Chef Tom Hill of London’s Ducksoup puts a summery spin on the dish with juicy tomatoes, fresh oregano and briny feta.
A Town Named for Bacon Considers Switching to Pie
Sun, 11 Sep 2016 22:41:35 EDT
As ‘foodies’ invade, residents of Eggs and Bacon Bay, on the Australian island of Tasmania, must decide whether to adopt a (marginally) healthier name.
Healthy Takeout from an Acclaimed Restaurateur
Thu, 27 Jul 2017 16:19:58 EDT
Phil Winser, a founder of New York’s Fat Radish, debuts a line of healthy dishes sold in to-go jars.
The Easier Homemade Ice Cream: Semifreddo
Thu, 25 May 2017 13:41:06 EDT
Mix up this deeply chocolaty frozen dessert in minutes and let the freezer do the rest—no ice-cream maker required
Candy Corn Lovers Will Eat Candy Corn Anything---No Matter What It Tastes Like
Tue, 01 Nov 2016 13:46:30 EDT
New forms of M&Ms, Oreos, Peeps and popcorn claim to have candy-corn flavor, but confectioners can’t agree on the ideal taste.
Here's Johnny Marzetti, Ohio's Crowd-Pleasing Casserole
Wed, 10 May 2017 13:53:55 EDT
Born in Columbus, Ohio, this dish of pasta, tomato and ground beef with a molten cheddar-cheese topping has won hearts across the state. Bring Johnny Marzetti home to your own kitchen with this classic recipe.
Can the Instant Pot Cook as Well as Julia Child?
Fri, 07 Jul 2017 16:38:40 EDT
Multicookers have seduced legions with promises of stews that cook themselves. But what would Julia Child say? With a sophisticated summer menu based on her recipes, we put this gadget to the test. Homard à l’américaine, anyone?
Le Coucou Takes Top Restaurant Honor at Beard Awards
Wed, 03 May 2017 00:06:17 EDT
In the food world’s equivalent of the Oscars, Le Coucou, a French dining spot in Manhattan, was crowned the best new restaurant in the U.S. by the James Beard Foundation Awards.
Recipe for the Tastiest Thai Rice
Wed, 21 Jun 2017 12:16:31 EDT
At Long Grain in Camden, Maine, the dish to order is kao klug kapi. Rich and refreshing, this fully loaded rice dish is tasty enough to make even staunch Yankees forgo lobster rolls.
Forecasting the Next Food Fad: Are 'Kohlrabi' and 'Yacon' the Next Kale?
Fri, 28 Jul 2017 17:44:53 EDT
Why do some foods start popping up everywhere from markets to restaurant menus? Here’s a glimpse into the making of an ‘It’ vegetable. Plus, recipes for the must-haves of the moment.
Tomato and Snap-Pea Toasts: 20-Minute Recipe
Thu, 06 Jul 2017 17:40:38 EDT
A thick slice of toast, a swoosh of garlicky aioli, a pile of ripe tomatoes and crunchy snap peas: This recipe delivers the best of summer in minutes.
What's Juicing the Market for Weird Fruit? Rosh Hashana, Obviously
Sun, 02 Oct 2016 21:52:50 EDT
New Year celebration sparks fevered competition among some Jews to secure monstera, cherimoya and other hard-to-eat offerings; ‘better than drugs.’
The Office Barista Will Now Take Your Order
Mon, 05 Jun 2017 09:43:40 EDT
More U.S. companies take a page from tech and startup cultures by installing coffee bars to keep employees at work.
A Wilder Approach to Weekend Entertaining
Thu, 25 May 2017 17:45:43 EDT
At English chef Hugh-Fearnley Whittingstall’s table, Sunday lunch calls for wild improvisation. This springtime menu includes a chilled watercress soup, roasted beet orzotto with lavender and a rhubarb crème brûlée.
Mommy, Where Do Cocktails Come From?
Fri, 17 Mar 2017 08:24:06 EDT
Utah law requires many restaurants to mix drinks behind a partition to shield the act from curious minors—but a new bill would allow it back in the open; the ‘Zion Curtain’ becomes the ‘Zion Moat.’
This Game-Changing Ingredient Delivers the Power of Sour
Wed, 31 May 2017 11:18:55 EDT
Tangy tamarind paste punches up all kinds of dishes, drinks and dressings. Where to get it and how to use it in your kitchen.
Can You Capture Nostalgia in a Bottle of Gin?
Wed, 26 Jul 2017 15:43:42 EDT
We sent novelist Christopher Bollen a bottle of Terra Botanical Gin from Indiana’s Cardinal Spirits. It took him places he hasn’t been in a long time.
New York's Craft Beers Will Compete Head to Head
Mon, 01 May 2017 21:39:41 EDT
Gov. Andrew Cuomo will serve as one of the judges for the Taste New York Inaugural Craft Beer Challenge, a statewide competition slated for this month that is drawing entries from nearly 70 breweries across the state.
Don't Tell Texas, But Arkansas Is Laying Claim to Queso
Thu, 03 Nov 2016 01:30:15 EDT
Many Arkansans think cheese dip has finally given them something to call their own after decades in the shadow of neighboring states’ fajitas, gumbo and barbecue.
A New Tribeca Restaurant From Keith McNally's Longtime Star Chefs
Tue, 01 Aug 2017 10:02:10 EDT
After 30 years on the New York food scene, Lee Hanson and Riad Nasr are striking out on their own this fall.
The Ultimate Tortilla Española Recipe (Does Not Exist)
Thu, 01 Jun 2017 15:24:30 EDT
It takes under an hour and only four ingredients to make a Spanish ‘omelet’—and a lifetime to make it your own. Here’s a primer.
Cricket Bars, Anyone? Quirky Foods Take Center Stage at Gourmet Trade Show
Mon, 26 Jun 2017 17:27:41 EDT
Protein bars made from ground-up crickets are among the tens of thousands of gourmet offerings at the 63-year-old Fancy Food Show at Manhattan’s Javits Center through Tuesday.
NYC Ferries' Concessions Under Pressure to be Profitable
Tue, 02 May 2017 05:30:09 EDT
Most commuters on ferries launching this week in New York City likely will welcome the onboard concessions, but for the company running the 20-boat operation for the city, the stands will be an important piece of the financial puzzle.
Bunker Food: Not Just for the Apocalypse Anymore
Wed, 20 Jul 2016 12:45:34 EDT
Dehydrated Greek yogurt, gluten-free meals join freeze-dried pasta stalwarts as emergency-food companies seek to broaden customer appeal.
Katz's Delicatessen to Launch World-Wide Shipping Service
Wed, 10 May 2017 11:12:17 EDT
After serving classic Jewish-style fare to New Yorkers for 129 years, Katz’s Delicatessen is looking to broaden its customer base by delivering pastrami to Pakistan and corned beef to Colombia.
Maryland Deviled Crab Dip: 30-Minute Recipe
Tue, 16 May 2017 11:38:13 EDT
Party food doesn’t get any more appealing than this buttery oven-baked crab dip. Throw it together in 30 minutes and serve with toast rounds to scoop up every luscious bite.
The New Restaurant Opening in Noma's Old Space
Wed, 07 Jun 2017 15:55:55 EDT
Chef Thorsten Schmidt’s Barr will move into the former home of René Redzepi’s gastronomic temple in Copenhagen—and bring a New Nordic spin to traditional comfort food
How to Whip Up the Summer's Most Interesting Drinks
Thu, 15 Jun 2017 18:12:32 EDT
Keep intensely tasty sharbat syrups in the refrigerator all summer long to make refreshing drinks on demand. Here, recipes for sour-cherry, cantaloupe-cardamom, rose water-turmeric and mint variations.
Five Up-and-Coming Winemakers To Watch
Mon, 20 Jun 2016 10:28:38 EDT
Europe’s most dynamic and drinkable young vintners, as chosen by the wine gurus of New York’s best new restaurants.
How to Drink Gin Without Regrets
Thu, 01 Jun 2017 12:48:23 EDT
For novelist Alissa Nutting, gin drinking tends to bring with it self-recrimination. But even she finds the fragrant, floral Botanist remarkably forgiving.
Empire Diner Aims to Recapture Glory Days With Contemporary Spin
Sun, 23 Apr 2017 15:39:40 EDT
In the ‘70s and ‘80s the retro-chic Empire Diner in Manhattan served the fashionable set. In recent years, it fell on hard times but chef John DeLucie and restaurateur Stacy Pisone are counting on a real-estate boom to reclaim its legacy.
Nathan's Hot-Dog Eaters Aim to Bring Title Home
Mon, 03 Jul 2017 23:58:58 EDT
Nathan’s Famous July Fourth hot-dog eating contest has been dominated by international and West Coast eaters, but some New York-area contestants have their sights set on reclaiming the mustard-belt trophy.
Move Over Texas, N.Y. Is Rustling Up Some Top-Notch Barbecue
Thu, 25 May 2017 15:39:31 EDT
For serious barbecue fans, the meccas of meat are places like Texas or North Carolina, but New York has been experiencing a boom in restaurants whipping up some creative barbecue fare.
How to Find the Poetry in a Pork Chop
Tue, 15 Aug 2017 10:23:33 EDT
Jim Harrison wrote a Great American Novel or two—but he revealed his prodigious talent for living at the grill. His recipe for pork chops cooked over coals produces smoky, succulent results without fail.
A Seafood Lover's Road Trip in Coastal Maine
Sun, 28 May 2017 21:40:23 EDT
A writer eats her way up the shore, armed with a list of Maine’s must-visit restaurants—and lobster shacks—from one of the state’s top chefs.
How to Trim and Cook an Artichoke: An Illustrated Step-by-Step Guide
Thu, 11 May 2017 13:52:28 EDT
This spiny vegetable may look daunting, but it’s actually a cinch to prepare. Here, a quick guide, plus a recipe for a delicious curry-shallot dipping sauce.
Sea Bass With Summer Squash and Fennel: Quick Recipe
Wed, 12 Jul 2017 14:27:49 EDT
From Atlanta chef Steven Satterfield comes this inspired use of summer squash, cooked with fennel and a fragrant herb butter and topped with pan-seared sea bass.
Kimbal Musk Says Food is the New Internet
Thu, 25 May 2017 10:52:06 EDT
Former tech entrepreneur Kimbal Musk’s ambitions for innovation in sustainable farming are as grand as his brother Elon’s for space travel and electric cars.
Beer and Wine in the Same Glass? It's Actually Delicious
Thu, 20 Jul 2017 16:48:30 EDT
Bring a six-pack of something truly surprising to this weekend’s round of barbecues: refreshing new hybrids that combine the best elements of beer, wine and other beverages.
A Marvelous Dessert That Doubles as an After-Dinner Drink
Thu, 03 Aug 2017 16:15:26 EDT
Put those cherries overflowing the crates at the market right now to good use in this buttery fruit crisp. A good dousing with bourbon makes it strictly adults-only.
A Day in the Life of Lindsay Jang & Matt Abergel
Wed, 26 Jul 2017 22:54:56 EDT
The duo behind two of Hong Kong’s most popular restaurants expands its empire.
Waterbeds, Country Music and Backscratchers: How Cows Get Coddled
Thu, 18 May 2017 08:17:15 EDT
U.S. farmers are seeking to boost milk production by pampering their dairy cattle. ‘They can’t get stressed.’
Mr. Peanut Collectors Hunt for a Rare Treasure: New Mr. Peanut Collectors
Tue, 12 Jul 2016 00:47:28 EDT
As the monocled mascot turns 100, the Peanut Pals club launches an effort to butter up potential members under 70
Pasta Salad Sheds Some Carbs for Summer
Thu, 15 Jun 2017 18:13:14 EDT
Pasta salad lightens up nicely with a reduced carbs-to-crunch ratio. These recipes, for a veggie-forward version and a richer one with roast chicken and blue cheese, redefine the summertime classic.
Summer Corn Soup With Cilantro-Corn Relish: 20-Minute Recipe
Thu, 22 Jun 2017 11:41:51 EDT
Ready in minutes, this velvety soup from chef Günter Seeger comes with a dollop of bright relish made with cilantro, jalapeño and yet more sweet summer corn.
Cocktails Rise and Shine While Beer and Wine Sales Slip
Fri, 16 Jun 2017 11:34:37 EDT
Liquor makers sold more spirits and mixed drinks globally in 2016 than in the year before—a bright spot in an industry where volumes of almost every other kind of alcoholic drink are in decline.
New Bars Go Bold and Big to Stand Out in New York
Thu, 08 Jun 2017 11:00:04 EDT
The more-is-more philosophy is overtaking the New York bar scene. One bar celebrates Oscar Wilde, while another offers encyclopedic menus in its “library.” Also, a $185 cocktail that can be shared.
It's Not You, It's Millennials: Rhode Island Dumps Hot Wieners for Craft Beer
Sun, 11 Jun 2017 23:09:29 EDT
Looking for something that could represent Rhode Island and draw millennials to a huge 17-day fair, state officials ousted hot wieners, a cherished local delicacy, for a lineup of craft beer for the state’s building at the Big E.
Sauvignon Blanc for the Savvy: A Global Guide to 10 Top Bottles
Fri, 19 May 2017 22:21:59 EDT
With oceans of this ever-popular white wine out there, how do you know which one to pick? Here, a road map to the Sauvignon Blanc regions—and bottles—smart drinkers should seek out.
Caramelized Onion Tart: A Deliciously Simple Recipe
Thu, 25 May 2017 12:44:00 EDT
At his eponymous restaurant in Manhattan, chef Günter Seeger offers meticulously constructed savory tarts. This one, adapted for home cooks, comes together effortlessly with the help of frozen puff pastry.
Parlez-Vous Vegan? A French Chef's Healthy, Wholly Satisfying Recipes
Mon, 04 Sep 2017 10:06:55 EDT
How chef Jean-Christian Jury led a foie gras devotee down the garden path for some spirited bouts of plant-based cooking. Recipes for fruit curry and lime cheesecake entice even confirmed carnivores.
Canned Beer for Beer Snobs: The 6 Best Craft Brews to Crack
Fri, 05 May 2017 22:14:17 EDT
Don’t turn up your nose: Beer in cans is better than ever. Pop the tops on these barbecue-friendly craft brews.
Turkeys Lay Eggs, Too---Then the Foodies Fight Over Them
Tue, 22 Nov 2016 21:52:01 EST
Thanksgiving’s top birds lay only two or three a week, so cooks who prize their creamy, ‘nutty’ flavor are left to scramble; ‘How is this so difficult?’
Grass-Fed Beef: A Discerning Carnivore's Guide
Fri, 05 May 2017 20:17:26 EDT
We love the notion that a happy cow yields great meat. Finally, the flavor of grass-fed beef is living up to the hype. Here’s where to get it and how to cook it.
Great French Bubblies Beyond Champagne
Thu, 17 Aug 2017 17:33:14 EDT
From Crémants to vins mousseux, French sparkling wines by names other than Champagne are worth getting to know. We found some excellent bubblies—not to mention very good values.
Diners Are Finding $13 Burgers Hard to Swallow
Wed, 31 May 2017 16:56:21 EDT
America’s favorite food, which once afforded a cheap and portable bite for time-pressed consumers, has gotten too fancy for its own good. The result? Fewer people are choosing burgers as a lunch option.
Foie Gras Ice Cream, Anyone?
Fri, 28 Apr 2017 13:46:05 EDT
As temperatures rise thoughts increasingly turn to a favorite warm-weather treat—ice cream. And these days flavor innovations range from strawberry with kale and basil swirl to, yes, foie gras.
Recipe: Gâteau Reine de Saba (Queen of Sheba Cake)
Thu, 06 Jul 2017 15:56:04 EDT
Recipe adapted from “Mastering The Art of French Cooking” by Julia Child, Louisette Bertholle and Simone Beck.
How to Make a Lattice-Top Pie: As Easy As You Want It to Be
Thu, 13 Jul 2017 15:32:16 EDT
Top a summer fruit pie with a simple lattice of just a few pastry strips or opt for a more intricate weave. Follow these simple illustrated steps to get started. Plus, a recipe for peach pie.
At Whataburger, 'Take a Number' Means Something Entirely Different
Fri, 14 Jul 2017 19:42:26 EDT
Texans make a hobby of pilfering the chain’s little plastic ‘table tents’ while waiting for orders. ‘It’s not yours. Don’t take it.’
Scallops With Avocado Purée: 20-Minute Recipe
Thu, 01 Jun 2017 14:57:13 EDT
Briny scallops, a delicate seaweed wrapper, a dab of lemony avocado purée: This elegant recipe from chef Günter Seeger comes together in minutes.
America Has a Bacon Problem: Our Pigs Aren't Fat Enough
Fri, 28 Jul 2017 17:24:04 EDT
A hankering for lardier pork chops and greasier sausages has butchers scrambling to acquire the porky breeds of yore.
Homely Fruits and Vegetables Are Having Their Day in the Sun
Thu, 22 Sep 2016 23:09:21 EDT
A shoppers snap up knobbled carrots, misshapen apples and ‘spuglies,’ baffled growers are seeing green in ugly produce; ‘we don’t care if it’s a mutt.’
A Cultural History of the Hamburger
Thu, 25 May 2017 13:35:10 EDT
A new book traces the history of the burger in the U.S. and beyond.
Peperonata Salad With Chèvre and Ham: Quick Recipe
Thu, 29 Jun 2017 10:49:07 EDT
In this recipe from Atlanta chef Steven Satterfield, a summer salad of arugula, basil, new potatoes and quick-pickled peppers hides a surprise at its base: a thick schmear of seasoned goat cheese waiting to be scooped up with every bite.
Why Is the McFlurry Machine Down Again?
Thu, 19 Jan 2017 19:11:14 EST
Frequent interruptions in McDonald’s ice cream service in the U.S. and abroad are spawning an avalanche of social media complaints—and conspiracy theories.
How to Stock a Mini Kitchen Without Giving up on Luxury
Thu, 06 Jul 2017 11:20:49 EDT
More kitchen appliances and fixtures are coming in smaller sizes to accommodate tight spaces in apartments, wet bars and butler’s pantries.
Grilled Okra With Spiced Yogurt, Peanuts and Mint: 20-Minute Recipe
Thu, 20 Jul 2017 10:31:52 EDT
In this recipe from Atlanta chef Steven Satterfield, okra chars on the grill until just tender, and lemony spiced yogurt makes a creamy counterpoint. But it’s the crunch of the peanuts that takes things to another level.
Spaghetti With Tomatoes and Garlic Scapes: 20-Minute Recipe
Mon, 08 May 2017 22:19:33 EDT
This easy and tasty whole-wheat pasta dish from Baltimore chef Spike Gjerde comes together in 20 minutes, using basic pantry staples. Garlic scapes, just coming into season, add extra kick.
How to Get Over an Aversion to Whiskey
Thu, 29 Jun 2017 10:11:29 EDT
Thirty-five years after an unfortunate experience with spirits, novelist Matthew Klam confronts a bottle of Nelson’s First 108 Tennessee Whiskey and his anxieties.
Gravlax: The Cure for Breakfast Blahs
Thu, 29 Jun 2017 13:27:19 EDT
For an easy, elegant brunch, cure your own gravlax. Then use the leftovers in a hearty rye-bread hash. These simple recipes will carry you right through the weekend.
The Secret to Hostess's Comeback: There's No Improving the Twinkie
Thu, 03 Nov 2016 23:56:36 EDT
When it re-launched the spongy snack, the company’s new owners chose to make only ‘strategic’ tweaks, such as a longer shelf life and a deep-fried version.
The Next Great Wine Destination?
Fri, 08 Apr 2016 10:54:47 EDT
The Georgian province of Kakheti, in the foothills of the Caucasus Mountains, has charming small towns, idyllic countryside and an ancient winemaking tradition that’s just starting to catch a buzz.