We ate at a new Middle-Eastern restaurant over the weekend and our dish came with a warm sauce of tiny berries we can't wait to try at home. The sauce was just so deliciously tart and paired so well with the yogurt-marinated chicken we'd ordered! The waiter told us the secret ingredient: barberries... More

This recipe was inspired by a similar salad at Caffe Falai, a little skinny restaurant downtown in Soho. When we ate it, we knew it was a great healthy, hearty dish that would be perfect for lunch or dinner. We couldn't believe how easy (and, to be honest, better) our at-home version turned out. Oh, and those grape tomatoes? They were grown in Connecticut. Who knew? More

My husband and I had the pleasure of visiting Chez Panisse this week -- a first for both of us. I had eaten upstairs in the café, but never downstairs in the evening dining room. It was a lovely meal, of course, full of the pleasures of comfort and excellence. (I share a dilemma with Dana: how to talk about a meal there without using the words delicate, seasonal, or perfect.)

The really lovely thing, though, about Chez Panisse, is that it was always intended to be a neighborhood restaurant. It accomplished this so well that it became a world-class establishment, but it still feels cozy and homey, in a dignified way. One of the small touches we loved was the dish of roasted almonds that began the meal. More

Do we really need another beet salad? We really don't need much, but would you love another beet salad? My guess is yes. There's certainly room on our server, so why not?

Last week, Maxwell and I ate at Market Table, a fine little establishment in our neighborhood. We shared a beet salad with a piquant horseradishy cream base, some fried shallots and a nice googey wedge of blue goat cheese.

Here's my version, with apologies for the photo: next time I make it I'll get out the lights and set it up properly: this one, I admit, was done as it was being served, with a few glasses of Prosecco already down the pipe. More

A few weeks ago, we had a dish at the restaurant Sfoglia in New York that was one of the best things we've eaten in a while. It was so Fall, so simple, and (hooray) so readily found on the Internet. Get the recipe below... More

I recently dined at Mochica and was impressed with their fantastic sangria. Unfortunately, I tried replicating the recipe and couldn't come up with a good alternative. Although I have looked online for a variety of add-ins (apples, pineapple, grapes, etc.), I think my problem is with the wine itself.

Any tips on a good wine I can use to make my own sangria?

Thanks,
Ruth More

We've had this recipe from The Splendid Table's How To Eat Supper earmarked for a while. Given the dreary weather we've been getting all along the East Coast, we thought a bowl of noodles and tender beef in a fragrant broth sounded like just what we needed! More

Just because we champion home cooking doesn't mean we don't love to eat out, too. Usually it's the luxury of enjoying our food and friends while someone else worries about searing the meat and cleaning the dishes.

Eating out also inspires us. There are dishes that could only come from a seasoned chef (those are the big nights out). But then there are the things we eat, then say, "Hmm. I could do that." So, what restaurant dishes have you re-created in your kitchen? More

It is universally true for all cuisines and palates that the combination of carbohydrates and fat produces the most delicious food. The breakfast sandwich, once placed on menus for those who'd self-describe as "on-the-go," is simply the implementation of that equation. Carbohydrate plus fat equals satiated, button popping, droopy-eyed happiness.

This particular breakfast sandwich was inspired by a version we ate at the Merritt Parkway Canteen in Bridgeport, Connecticut (where the sign out front presents a curious equation of its own: "0% trans fat free cooking"). This is a breakfast you will alter your morning routine for... More

Not part of the crowds now skipping out of work and making a run for NYC's bridges, tunnels, and jitneys?

Those of us staying in the city for the long weekend will be able to check out Market Table's "pre-soft-opening" while everyone else is at the beach.

Market Table (54 Carmine St.) will be both a restaurant and a gourmet market.