As Shammas explains in her piece, she had to sign an offline “pledge” that read, in part: “We trade dopamine for daylight, doom scrolls for detours, pixels for paper maps. Here’s to boredom, to wrong ...

I’ve prepared dozens of holiday spreads, and, despite spending my entire career in food, I’ve never set foot in culinary school or on the line of a busy restaurant kitchen. My teachers were not French ...

Start by heating a small pan over medium heat. Once the skillet is hot, add a little neutral oil, like avocado or canola. Place the mortadella into the pan in three small piles. You’re looking to use ...

If there was ever a soup that was more than the sum of its parts, Vichyssoise would be it. Consisting of four basic ingredients: chicken stock, leeks, potatoes and cream, many versions of this ...

Chef Anthony Bourdain traveled the world in search of the best cuisine. In Chicago, he found what he deemed the greatest ...

With Brussels sprouts, I learned early on that I like them roasted to a crisp, tossed with salt and pepper, and served with garlic aioli. However, I’m always looking for new takes on favorites. Take ...

In 1998, an out-of-work chef named Anthony Bourdain applied for a job to helm the kitchen of La Brasserie Les Halles in New York City. The interview went well. But the sad-looking surroundings of the ...