Our ranking of the state’s 51 best Italian restaurants was an epic undertaking, with assistance from fellow Italian-food foodies Bobby Olivier and Stephanie Rizzolo. We combed the state for the best ...

No ovens needed with our espresso martini cheesecake. It is easy to make and tastes so good one slice won\'t be enough.

Fall is here, and there's no better way to celebrate the season than with a drink in hand. Whether you're craving a frothy latte, a warm cider, or a cocktail with a festive twist, these fall drinks ...

A restaurant focused on open-fire cooking, Karan Johar’s new Japanese restobar, a pizza speakeasy, Italian omakase and a Michelin-starred pop-up ...

The Tuna Poke Bowl brings Hawaiian influences to Pennsylvania with honey soy sashimi tuna, pineapple, cucumber, red cabbage, avocado, and edamame over jasmine rice, topped with sesame seeds and spicy ...

Pete Wells remembers Marian Burros, a tenacious food reporter whose plum torte became one of The Times’s most famous recipes. By Pete Wells I’d been working at The New York Times about a day and a ...

Ms. Burros, who has died at 92, was a former Washington Post editor and best-selling cookbook author. Her plum torte recipe became a New York Times staple. In 1983, New York Times journalist Marian ...

One recipe to take advantage of an apple bounty is flaky strudel. Caroline Barrett recommends tube-shaped pasta to accompany her roasted red pepper vodka sauce. Caroline Barrett serving a portion of ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." Halloween might be all about costumes and candy, but at some point, everyone should eat something besides ...

Prepare lids and jars, boiling in water. Place juice and pectin in a large saucepan and bring to a rolling boil. Add sugar and bring back to a rolling (the boil should continue even while stirring).