Food & Drinks

If spring had a flavor, it would taste like peas: sweet, snappy, and just grassy enough to remind you that…

Welcome to Open Tab, a weekly roundup of news, gossip, and stories that have stayed open in my tabs all…

Step 1 Lightly season 4 small thin-sliced skinless, boneless chicken breasts (about 1½ lb. total) all over with kosher salt…

Step 1 Place a rack in middle of oven; preheat to 350°. Place 1 large egg, 3 garlic cloves, finely…

Step 1 Cook 4 oz. guanciale (salt-cured pork jowl) or pancetta (Italian bacon), cut into ½” pieces, in a dry…

Hot honey from a squeeze bottle is good (just ask pizza), but a homegrown version splashed with bright vinegar is…

Utica greens is a classic Italian American dish that goes by that name everywhere except Utica itself. Said to originate…

Step 1 Mix 2 garlic cloves, finely grated, 1 cup mayonnaise, ¼ cup chopped oil-packed Calabrian chiles, 1 Tbsp. white…

At Bati Ethiopian Kitchen in Brooklyn’s Bedford-Stuyvesant neighborhood, the menu centers injera, a large, sour, spongy flatbread, served with a…

Poached chicken breasts can be either offensively bad or surprisingly excellent. The difference comes down to technique. When you understand…