Food & Drink

Veggie burger or beef patty? These game new grillables promise the best of both.

On the table in 30 minutes, this flavorful take on a Sichuan classic puts a pantry staple to brilliant use. Rice and a healthy heap of greens make it a satisfying meal.

Easy-cooking and versatile, these petite legumes are pantry prodigies. Here’s the lowdown on the different lentil varieties, plus a few simple and delicious ways to cook them.

Whether it’s an imperious sommelier or a salesperson promising inside intel, bad advice comes from many corners. Our wine columnist considers some egregious examples—and the value of maintaining a healthy skepticism.

When it comes to cooking a steak perfectly, cooks in the bistros of Paris rely on a simple, foolproof method. Here’s how to master it at home.

Produce boxes have proliferated in recent years. These top options bring the farm to your door.

“Project cocktails” deliver a particular sort of satisfaction. This tiki dazzler begins with a thrifty trick.

From Le Comptoir du Vin in Baltimore, this colorful platter of crudités with a lush tonnato for dipping is the best way to celebrate the season. Just add rosé.

The care package has a fascinating history. Now, with so many in need of a meal or simply a diversion, it’s back in a big way.

It’s time to take another look at a wine both popular and maligned. Our wine columnist did and found a few crisp, bright, affordable bottles.

Boozy, chocolaty, easy to whip up, bourbon balls are a Kentucky classic. They’ve never tasted better.

Here’s the best part: This recipe for a classic mix of peas, mint and ricotta salata delivers even if the produce you have isn’t the perkiest.

Meatless eating is easier to pull off—and truly enjoy—than ever before. Anything but restrictive, these fresh, accessible recipes invite all eaters to the table.

Under ordinary circumstances, beverage director Andy Myers oversees what’s poured at José Andrés’s celebrated restaurant group. Now he’s pivoting to serve his community and appreciating the beauty of a $6 bottle.

Mojo rojo, a sultry blend of ancho chiles, toasted garlic, olive oil and spices, brings a splash of sunshine to fried eggs and new potatoes. Think of all the other dishes that could benefit from that bright flavor.

This week, wine columnist Lettie Teague tuned into a different demographic and learned that the elementary-school set still loves the Shirley Temple cocktail—as long as the cherry count is sufficient.

It helps to pick a recipe with ‘rainbow’ in the name. This colorful, healthy grain bowl will feed the whole family and impart solid fundamentals to fledgling cooks.

With a simple recipe as a jumping-off point, help your children express themselves with these creative ingredient combos.

Chocolate salami is a recipe easy enough for a child to handle, hard for an adult to forget.