HAGS is one of those truly New York dining treasures, an eclectic fine-dining queer restaurant in the East Village, run by co-owners chef Telly Justice and sommelier Camille Lindsley. Dinner is a tasting menu affair, but brunch is more accessible, with a pay-what-you-can approach on Sunday from 11 a.m. to 2:30 p.m. HAGS often hosts guest chefs; for my brunch, it was Austin baker Mariela Camacho of Comadre Panadería.
Chocolate artist Chris Ford's whimsical creations - once available exclusively online and to celebrities - are now accessible at his West Hollywood pop-up shop. The Butter, Love & Hardwork space features themed, seasonal chocolate designs inspired by holidays and special occasions, from Valentine's roses to Easter eggs. Beyond chocolates, the shop now offers pastries, coffee drinks and a chocolate vending machine, with plans for a dessert tasting menu.
Ah, the everything bagel. An enigma of the bakery world. A bagel so confident it declares itself complete, despite being topped with just five seasonings and with no clear origin story. Many people lay claim to the combination of savory ingredients that includes poppy seeds, sesame seeds, garlic, onion, and salt, all baked on top of a chewy dough ring.
If you only know trifle as a way to use up dry cake or as a quaint dish from the Great British Bake Off, you're in for a surprise. This chocolate strawberry brownie trifle is a scrumptious and special dessert to whip up for Valentine's Day, a romantic date night at home, or any time you need a sweet chocolatey treat.
Bad Bunny's Super Bowl Halftime Show was a success, but can the same be said about his other business ventures? Ahead of Bad Bunny's historic Super Bowl performance, I visited Gekko, a Japanese steakhouse in Miami co-owned by the singer and Miami hospitality mogul David Grutman. Since its opening in 2022, Gekko has established itself as a celebrity hot spot in Miami, attracting stars like Kim Kardashian and frequently hosting entertainment industry after-parties.
If you've got Monday off, get a head start on festivities honoring the Year of the Horse. Dig into Chinese cuisine at Empress by Boon, get lucky at Graton Resort and Casino, and party at Thrive City. Save some room for Fat Tuesday celebrations in the Mission and Bayview. It's also the return of Noise Pop, SF Beer Week, and the Black Choreographers Festival in case you need another reason to celebrate.
Bar Japonais had only been open about a year and a half when it shut down for a rebrand. The 14th Street restaurant was initially billed as a French-Japanese izakaya with a lot of fusion dishes and limited sushi. But it turned out the main thing diners wanted was, in fact, sushi, especially after the restaurant brought in chef Masaaki "Uchi" Uchino, the Sushi Nakazawa alum behind Kiyomi omakase counter.
The restaurant group behind Goodman, Beast, Pinna, Chelsea Grill and Wild Tavern, has added a Japanese izakaya to its roster with the opening of Wild Izakaya in the City. Inspired by the establishments found all over Tokyo, Wild Izakaya features an open kitchen with counter seating, larger tables for groups, classic Japanese films on a projector, and a drinks list including Japanese beers, sake and cocktails.
Somewhere between truffle fries and fully loaded fries, we crossed a line. What began as indulgent extras has turned into a full-blown flavour arms race. Carrots arrive drenched in hot honey and chilli. Cabbage is glossed with XO. Potatoes are crushed, confit, fried twice, showered in herbs, spice blends and something crunchy for good measure. Sides aren't padding. They're flavour bombs, competing with starters and mains for attention.
Travelling there was a childhood dream of mine. I saw it as a way to test myself against something so much bigger. I nearly applied for a role at the British Antarctic Survey (BAS) 30 years ago, but then my wife and I were expecting our first child. Instead, I've worked as a chef in Michelin-star restaurants in Paris and London, hotels in Kuala Lumpur and St Moritz, and even at a school in Oxfordshire.
My grandkids can't seem to get enough of s'mores-themed goodies. The chefs at America's Test Kitchen came up with these S'Mores Brownies, with a hefty graham-cracker crust at the bottom that supports the brownie layer above. And to capture that campfire component, a top layer of miniature marshmallows toast in the oven under the broiler. Two things. Be sure to use a metal baking pan and not a glass baking dish in this recipe.
But McDonald's Filet-O-Fish is also a wildly popular fast food item with a colorful origin story. Created out of a necessity for the meatless Fridays of Lent, the Filet-O-Fish got its start as a part of a cooking competition in the 1960s. The Filet-O-Fish beat out a fruit-centric pineapple pattied Hula burger, and quickly became an instant hit with Lent-observing Christians.
Protein carries a lot of food-cred these days, and rightfully so. Regardless of where it tucks into meal plans, protein brings a host of health benefits for muscles, bones, body tissues, metabolism, and lots more. It may not be glamorous in its own right, but it certainly appears in plenty of tasty, creative meals - from everyday comfort foods to international specialty dishes, high-end meat and seafood recipes, and even your favorite fast-food offerings.
There were stricter rules completely banning the sale of some margarine in Wisconsin that were repealed in 1967, but there is still a law on the books that makes it illegal for restaurants to give customers margarine unless they specifically ask for it. Margarine may also not be served as a substitute for butter at state institutions. That means schools, prisons, and state-owned hospitals can't give you margarine unless it's deemed medically necessary by a doctor.
This unassuming marine macroalgae (to give it its proper name) is packed full of vital minerals and nutrients, and can make for an unglamorous, yet functional addition to your diet. Seaweed is exactly as the name suggests - an edible marine algae that grows along coastlines and on rocks under the water. It comes in thousands of varieties, but the ones we eat most commonly fall into three groups: brown (like kelp and wakame), red (nori, dulse), and green (sea lettuce).
At The Watermark at Brooklyn Heights, dining isn't just a meal, it's an experience that nourishes the body, delights the senses, and brings residents together in delightful, memorable ways. Set within one of Brooklyn's most iconic neighborhoods, this luxury senior living community elevates everyday dining into something special, with a trio of distinctive venues that celebrate flavor, choice, and conviviality.
In the ever-evolving landscape of fine dining, few chefs can boast a résumé as impressive as that of Chef Brian Lockwood. Renowned for his culinary artistry and innovative approach, Lockwood has worked alongside culinary legends like Daniel Humm at both Eleven Madison Park and The NoMad. His experience spans multiple MICHELIN-starred restaurants in Europe, including El Celler De Can Roca, L'Escaleta, and La Subida.
Shinola Hotel is ushering in a new chapter of culinary excellence with the appointment of Mary-Catherine Moore as the Executive Director of Food & Beverage and Managing Partner. Known for her extensive experience in the hospitality industry, Moore will oversee culinary operations across a dynamic range of venues, including the upscale Italian restaurant San Morello, the urban speakeasy Evening Bar, the beer hall The Brakeman, and the beloved fried chicken spot Penny Red's.
At most, Lim recalls, maybe one item - say, a curry puff - would nod toward the local food culture. Because afternoon tea at the big hotels was "fancy" and expensive, Lim says even locals wanted the food to be authentically British. Why would anyone pay so much to eat a Malaysian snack they could buy down the street for just a few ringgits?
Spring hasn't quite sprung yet, but Cracker Barrel has already rolled out a menu conjuring thoughts of fresh flowers and warm weather. The restaurant known for homestyle cooking is kicking off 2026, leaning into comfort favorites with a lineup that draws on holiday classics and those sweet treats everyone hopes to find in their Easter basket. The new menu is equal parts nostalgia and new, with several fan favorites returning alongside a few first timers.
Laboureau can most often be found in his Argentinian restaurant, Fuegos LA, which he operates with his partner in love and business, Maximilian Pizzi. But with years of experience in production design and fashion, he recently found himself dreaming up the inside of Bad Bunny's casita, a set piece previously seen only from the exterior during the Grammy Award-winning rapper and singer's "No Me Quiero Ir De Aqui" residency in Puerto Rico.
Northern Italian cooking is built for long meals, cold weather, and patience, which is exactly the sort of food you want when settling in for hours of competition. From Lombardy and Piedmont to Emilia-Romagna and Liguria, these regions favor slow braises, creamy risottos, rich broths, and breads meant to be torn and shared. Whether you're feeding a crowd or committing to a cozy afternoon
It's hard to say no to deep fried cheese, and the miles-long cheese pull that any good mozzarella stick bestows. Since restaurant chains from steakhouses to sports bars all boast them on their menus, we tasted and ranked 8 chain restaurant mozzarella sticks according to taste, texture, breading, and cheese quality, along with the taste and consistency of any accompanying dipping sauces. Unfortunately, Buffalo Wild Wings' offerings landed in last place.
Who doesn't love pasta? When I need a hug-in-a-bowl type of dinner, something cheesy and saucy is always what comes to mind first. Even when I'm thinking about making a special dinner, maybe for a date-night in or a friend coming over, comforting pasta recipes are always top of mind. If you find yourself needing a little something to look forward to at the end of the day, consider making one of these comforting pasta dinners this week. They all pair perfectly with a good
We have a kitchen that we make things from scratch in the airport. You order garlic shrimp... they are not pre-made somewhere, they're cooked in the kitchen before you eat them. And you order your steak, and it's coming medium rare, and it's been cooked before you eat it,
Bearing the phrase "triple cherry" in the title, this lofty claim was a lot for the store-bought cherry pie to live up to. In Tasting Table's estimations, however, it absolutely does. Per our taste tester's assessment, the pie boasts three different kinds of cherries: black, sweet, and tart. The fruity depth and rich buttery crust come together for a perfect bite that outshines even Marie Callender's.
Food and Drink - An International Food Court! An expanded Irish menu will feature corned beef sliders; Irish bangers and mash; Guinness-marinated tri-tip on Irish soda bread; boxty; and, of course, fish and chips! Traditional festival favorites like kettle corn and corn dogs, along with international choices, such as teriyaki chicken and beef kabobs, will also be served. Shopping - Over 250 Booths! The Irish Marketplace will feature unique Celtic artwork, Irish tartans, hand knit wool sweaters, shawls, beautiful Celtic jewelry, and more!
If you were a frequent coffee shop-goer and Instagram scroller in the mid-2010s, chances are you remember when a certain grassy green beverage started to pop up on café menus, grid posts, and Tumblr feeds. (Of course, we're talking about matcha.) Now, some ten years later, another type of Japanese green tea has made the jump over to the U.S. market: hojicha.
When it comes to design, the smallest details can make the biggest difference in any room. And as a renter with limited options for overhauling my own kitchen, I've always relied on impactful decor to create a playful environment where my guests feel comfortable. So when I spotted Costco's adorable Pandex Icon Glasses - a play on one of 2025's most popular glassware designs - I knew I had to check them out.
The culinary monstrosity, created in 1999 by "Dilbert" cartoonist and Trump acolyte Scott Adams, is exactly what it sounds like. It's a burrito, except it's directly tied to his famous cartoon character that once accompanied thousands of newspapers circulating across the world. With its garish color scheme and debossed packaging, the vegetarian burritos - which contained blasphemous ingredients like corn, broccoli and dry vitamins - promised to provide cheap, nutritious meals to broke college students and weary office drones.
