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 ...

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

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, ...

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 ...

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

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

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

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.

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 ...

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

Kick off Memorial Day by celebrating the season’s bounty. Here, charred corn and juicy tomatoes are dressed with olive oil ...

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 ...