I always start my day with a pour-over coffee. This week, the ground beans are from Devoción Coffee. I used to be a big bagel lover, and I still am, but I’ve not been liking how they’ve made ...

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 ...

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 ...

A decade ago, it was big news when Atera, a tasting-menu restaurant in Tribeca, offered an alcohol-free negroni to pair with its food. It was such an outlier that it required a lot of in-house ...

The Best Hot Sauces According to Cooks and Recipe Developers Hot, not-so-hot, and everything (zingy, tingly, crunchy, herbaceous) in between.

Soltner, his wife Simone, and the staff at their restaurant, Lutèce, in 1984. Photo: Susan Wood/Getty Images Soltner, his wife Simone, and the staff at their restaurant, Lutèce, in 1984.