A simple Japanese marinade shatters preconceived grilling, and gender, norms.

Jean-Georges Vongerichten makes ingredients taste like themselves in unimaginable ways. And the home cook can do it, too.

There’s no cure for heartbreak. But Soviet mechanical efficiency and endless pelmeni do help. Some. When you have been eating and cooking …

There’s one goal at celebrated New Orleans sandwich counter Turkey and the Wolf: “Make the store shit taste good.”  How to Dress …

Seeing an old cookbook through a clean lens, buffed after 15 more years of cooking, eating, and living. I suspect that one …

The simplicity of California cuisine, shattered by a green tea recipe in 2007’s The Breakaway Cook. In the restaurant and media worlds …

A tangle of spaghetti with a shot in the arm. Thank you, Pati Jinich. Pantry pasta is a fulfilling, dependable dish. You …

Many years of eating, cooking, and writing about food have left Scott Hocker with many stories to tell. In this occasional column, …

A refreshing and oven-less recipe born in Louisiana’s oppressive August heat. My brain froze. Scratch that: It was more like a blown …

­­Many years of eating, cooking, and writing about food have left Scott Hocker with many stories to tell. In this occasional column …

There was a time, New Orleans mythology says, when red beans and rice were a Monday-only kind of dish. New Orleans’s homemakers, busy …

Cooking at the intersection of Iranian and Indian. There's eggs, and also potato chips too.