Food & Drink

At restaurants around the country, chefs are doing plant-based takes on regional dishes, comfort-food favorites and fine-dining classics with broad appeal.

This quick recipe for chicken thighs on a bed of mustard greens includes several smart moves that make it a standout. A lemony, deeply savory sauce made with the pan drippings pulls it all together.

When Champagne Louis Roederer set up shop in California’s Anderson Valley four decades ago, it was a bold move. It’s paid off with delicious wines and a bit of a sparkling boomlet in the valley.

A chef shares his strategies for unlocking a basic ingredient’s infinite potential, in recipes for garlicky fried rice, a luscious tomato-egg curry and the best egg-salad sandwich you’ll ever eat.

The answer: at the end of a hair-raising drive in a remote region called Anderson Valley, where the conditions are ideal for producing world-class Pinot. Our wine columnist seeks out the bottles not to be missed.

Grilling branzino whole helps protect from overcooking. A quick mostarda of fresh lemon and fennel makes a bright, balancing accompaniment.

West Coast IPAs are back, but the bitterness is balanced in fruitier, altogether friendlier brews. These are the beers to try.

The author of “SaltySweet” invited us into his home kitchen to talk favorite flavors, go-to gear and the world’s best sandwich.

On a recent visit, our wine columnist found that little has changed in this friendly corner of northern California over the last 20 years—including the prices. Use her guide to find the region’s best hotels, restaurants and winery tastings.

This recipe includes a simple yet game-changing trick: Save the shells and use them to make a rich compound butter. It brings intense umami flavor to this quick shrimp sauté showered in fresh herbs.

It’s salad season. Whether you have an acre to play with or you’re cultivating in just a few containers, here’s your game plan, with exciting varieties to both plant and prepare.

In new books from Rick Martinez and Kwame Onwuachi, culture and autobiography collide in exciting ways, and the definition of “authentic” is never tidy or straightforward.

Start by grilling maitake mushrooms, deliciously meaty on their own. Add a vinaigrette punched up with spicy soppressata salami, and you have a deeply satisfying vegetable main course in minutes.

Are you using the right glass for Champagne? Our wine columnist polled the pros for this roundup of the shapes and brands to know.

These tender pasta triangles have a luscious filling of pureed potato, fontina and mascarpone—a dinner-party-worthy dish you deserve any night of the week.

What all unflappable hosts know: You have to get a good head start. Please a crowd and preserve your sanity with this mostly-make-ahead menu of roast chicken with a spicy green sauce and spring greens with crispy fried dates.

Lettie Teague has traveled to the Napa Valley for decades. Never before have prices been so high. Here, key figures in Napa wine and tourism share their perspectives on the changing region.

In our taste tests, these no-nut butters stood out. With base ingredients ranging from chickpeas to oats, they’re a boon for anyone allergic to nuts or simply hungry for something deliciously different to mix into a smoothie.

Succulent al dente asparagus is the headliner here. But the secret to this sandwich’s sensational flavor is a chimichurri cream cheese punched up with lemon, garlic and fresh herbs.

A guide to jump-start your menu, from spring salads to lamb roasts and eggs galore.