Today, it’s scrambled eggs and half an avocado sliced up, salted, and peppered. Inspired by The Bear, I’d made chicken ...

Drinking is down. That’s a problem for bars that depend on high-margin booze to pay the bills.

The Crescent Duck Farm on Long Island’s north fork is 117 years old, the last of the island’s duck farms — a region that was once the duck capital of the country — and the supplier that many of the ...

When Eel Bar opened last summer, the weight of expectation was heavy. For a certain kind of New Yorker — I am one — Eel Bar’s sister restaurants (Hart’s, Cervo’s, the Fly) represent a halcyon ideal of ...

He was a titan of French cooking, but after his death this weekend, he’s being remembered for the example he set outside the ...