Food & Drink

The pesto is nut-free, relying on fried chickpeas instead to provide delicious oomph. And you can skip the Parmesan if you don’t do dairy. This foolproof dish is truly a crowd-pleaser.

Even as the weather cools, we’ll keep hosting in our outdoor spaces. Here, three world-class bartenders share toasty recipes.

Moonlynn Tsai shares her favorite ingredients for flavor and health, how she feeds her friends in the industry and why her cooking is always about community. Plus: a recipe for Taiwanese tomato egg.

Wine professionals share stories of the racism and sexism they've faced pursuing careers in a business where they’ve long received the message that they don’t belong.

Shellfish and brews are an easy pairing; opening them should be, too. Enter this double-duty knife.

This recipe relies on dough from your local pizzeria and focuses on the fun of stretching and topping it—in this case, with ricotta, summer squash and fresh corn.

No complicated toppings. No behemoth beef patties. Here’s where to find the true classics, old and new, around the country.

This 20-minute recipe from Boston chef Douglass Williams leaves you with perfectly pan-roasted fish—and minimal cleanup.

Pondering a bottle of Junipero Gin, author (and extrovert) Jasmine Guillory rethinks social drinking as well as the history she learned in school.

At MIDA in Boston, these fluffy dumplings take a whole day to prepare. With home cooks in mind, the chef has devised this fast and foolproof version.

Bypass the rolling pin altogether. These press-in crusts provide a low-commitment, high-return shortcut to delicious pies. Plus: recipes for simple summery fillings and a gluten-free option.

The Boston butt is a glorious cut of pork. Use these illustrated step-by-step instructions to break it down into multiple meals, elegantly and economically.

Often these approachable bottles provide a taste of the talents of first-rate winemakers at a fraction of the cost of their flagship wines.

What says summer like a clambake? If you sweat getting it right, you’re doing it wrong. This adaptable classic makes an easy-breezy feast wherever you happen to be.

Sommeliers are considering their options and in some cases changing careers as the world of fine dining undergoes seismic shifts in the face of the coronavirus pandemic.

Just when you thought the bumper crop might bury you, this simple vegetarian “carpaccio” offers an exciting interplay of cool and warm, snappy and succulent.

The second of four easy-enough recipes by Craigie on Main chef Tony Maws.

Our A-to-Z survey takes a global view, with a world of tools, ingredients and tips you’ll need to break out of your cooking routine and harness the power of fire.

The beach town of Zihuatanejo has some of Mexico’s most delicious seafood. These recipes are the next best thing to being there.