food

The trees bid adieu to vintage 2026, plus this week’s favorite stories about food, wine, and culture

Oct 9 • Meg Maker

Vegetarian, For Now

Being alive means deciding what to eat

Dec 17, 2025 • Meg Maker

That Time I Played Chef at the CIA

My two-day culinary romp through the teaching kitchens of the Culinary Institute of America

Nov 25, 2025 • Meg Maker

Torrone, The Sicilian Not-Too-Sweet Treat

Traditional torrone is my new holiday staple

Dec 24, 2021 • Meg Maker

Sweet memories of days at the lake

Jun 20, 2018 • Meg Maker

Sicily is Delicious

Sicily’s sunny terroir yields flavors what will brighten kitchens everywhere

Jan 29, 2018 • Meg Maker

Ploughgate Creamery Butter, Cultured on a Vermont Farm

In Vermont’s Mad River Valley, Marisa Mauro cranks out delicious cultured butters

Jan 11, 2018 • Meg Maker

Ancient Provençal Sweets, Not Too Sweet

Calissons and nougats from Dana Confection Co. are a delicious, inventive nod to tradition

Dec 23, 2016 • Meg Maker

What The Land Can Yield

Reflections on cooking an all-local Thanksgiving dinner

Nov 19, 2016 • Meg Maker

Lessons From The Table

Pour a wine to honor its birthright. Pour it with food.

May 29, 2016 • Meg Maker

Six Delectable French Goat Cheeses, With French Wines to Pair

We call it chèvre for a reason: France produces some of the world's astounding goat cheeses. Here are six, plus wines to pair

Mar 22, 2015 • Meg Maker

Opening the Trentingrana

Alvaro Giuliani, proprietor of Bottega Trentina, demonstrates cutting the large grana wheel

Nov 25, 2013 • Meg Maker

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