Heat the oil in a 12-to-14-inch sauté pan. Add the onion, garlic, pine nuts, currants, and red-pepper flakes, and sauté for 4 to 5 minutes over medium heat until the onion is translucent. Add ...

Place a skillet on the stove and turn the heat to medium-high. Add the olive oil and garlic and sauté for 2 minutes. Next, ...

As a famous Whaling Bar patron might have written, "Burger, sesame bun, and cheese / burger and cheese and bun, not these / ...

Caponata is a masterclass in balancing sweet, sour and salty, said Anna Jones. It's most often made with aubergine, which you ...

Takeshi runs a coastal Italian restaurant when Kazuyoshi returns home from Italy. The two are reunited for the first time in 7 years but their once intense relationship is soured by Takeshi's ...

In a large saute pan, heat the oil over medium-high heat. Place the trout filets skin side down and fry for 2 to 3 minutes.

Industry vets Igor Drca and Miljan Komnenic—the team behind the now-closed West Village spot Recette and the still-kicking ...

I was sitting at my desk in the Free Press newsroom this week — scarfing down my plain-Jane lunch of carrots and dip, a ...

Harold Dieterle, the winner of the first season of “Top Chef,” is opening Il Totano in the West Village, Marsanne NYC serves ...

Preheat oven to 450 degrees. Heat a grill to medium-high. In a medium bowl, toss peppers with 2 tablespoons oil and a pinch salt. In a separate bowl, whisk 3 tablespoons olive oil, vinegar, and ...

New Culture​—a startup making casein via precision fermentation—has announced a strategic partnership with Korean giant CJ ...

Heat the oil in a 12-to-14-inch sauté pan. Add the onion, garlic, pine nuts, currants, and red-pepper flakes, and sauté for 4 to 5 minutes over medium heat until the onion is translucent. Add ...