Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. To me, frittatas fall into two classes. The first is a breakfast ...

Slow-cooked leeks and a crunchy breadcrumb topping make a rich but light spaghetti dish that’s silky and slurpable. It’s both ...

This creamy, cheesy, leek, and potato gratin is the ultimate comfort food. This amazingly delicious side dish will complement any if not all, meals. With a crispy top followed by tender ...

It’s that time of the year when people freak out over all the spring things: the sugar snap and English peas, fava beans, asparagus...I even once watched two people get into an actual fight about the ...

Sometimes a vegetable perfectly matches its true season, bestowed upon us from plant or earth like a metaphor. After the solemn cold of winter, when farmers market stalls seem to rescind their ...

Not too surprisingly, flipping through the pages of pithy prose and detailed instructions provided ample inspiration — one could easily spend a year devoted to cooking from the hefty tome — but my ...

The Irish really know how to dress - and cook - for a colder climate. Try this Irish leek and potato soup recipe. When the thermostat drops and the winter winds howl what better way to revive your ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

Fishing and pocket knives often go hand-in-hand. Knives can help with cutting lines, baiting hooks and even dressing fish after the catch. But rarely do we see their synergy physically manifested ...