‘New York’ Magazine’s restaurant critic Matthew Schneier reviews Adda. The popular Indian ‘canteen’ recently relocated to the East Village, and has become a bigger, better version of itself.

But the economics of offal have changed in recent years. Their popularity has risen, and so have prices, which are now edging ...

In 1847, the Springs General Store — a two-story Greek-revival farmhouse sitting near the East Hampton wetlands known as ...

Growing up within Jersey City’s Muslim community, Slate writer Aymann Ismail often felt that there was an “intentional veil ...

Doctors have long warned about the risks of excessive sodium. But in an era of Maximum Flavor, chefs say we crave it more ...

We sent famous restaurant food to a lab to gauge the sodium content with an atomic absorption spectrophotometer.

How a brain-numbing street cocktail became a multimillion-dollar uptown hustle.

This is going to be a challenge,” Michael Anthony says, pensively. He is a very pensive chef, and he’s standing inside his ...

JP and Ellia Park are starting to think beyond restaurants.

They’re more affordable, more flexible, and a lot more fun than restaurants right now. Here are the best spots to get started.

Pitt’s is country couture, writes restaurant critic Matthew Schneier. Chef Jeremy Salamon offers high-concept home cookin’, with pancake soufflés and green-goddess escargot.