Food & drink

Food & drink

I've been making my way through Gordon Ramsay's quick and easy pasta recipes. I love his 10-minute turkey and leek pasta, which the chef makes for his family every week. And my favorite Ramsay pasta dish is a Bolognese that's ready in 15 minutes. Inspired by my quest to find the best Ina Garten pasta recipes, I decided to do

A little more than a year ago, after running a successful pop-up called Ha's Đặc Biệt, the chefs Sadie Mae Burns and Anthony Ha opened Ha's Snack Bar, an itsy-bitsy restaurant on the Lower East Side. The Snack Bar, like the pop-up, served Vietnamese-inspired dishes that were clever, cheffy (and more than a bit French-inflected), and utterly cool without any sort of hauteur.

When Jack Nicholson was filming Ironweed in Albany in 1987, he was first introduced to a bakery that would make a lasting impression. Nicholson's driver was from Schenectady, New York, and while the actor was in the area, the driver introduced the star to local favorites, including Perreca's Bakery. It didn't take long for Nicholson to develop an affinity for the bread made at the 106-year-old establishment, and the driver would take bread for the actor to set regularly. Photos of Nicholson remain proudly displayed in the bakery.

But you shouldn't stop at the beef when it comes to these types of restaurants. To appeal to a wide variety of palates, steakhouse chains often offer a variety of delicious non-steak options. Seafood just happens to be one category that a lot of steakhouses out there do particularly well. And what's the seafood counterpart to a steak? Lobster, of course.

Restaurant Gordon Ramsay High is right in the heart of the City of London in Bishopsgate. High in the sky, as the name suggests, on the sixtieth floor of Twenty-Two Bishopsgate, Restaurant Gordon Ramsay High opened on February 4th, 2025 and is the highest restaurant in Europe, measured from ground level. You pass through security at the building entrance, and two lifts swiftly ascend to the restaurant level.

For those who adore a plate of perfectly-cooked beef, there's not much better than prime rib - if you know a restaurant that does it right, that is. For prime rib lovers in the Midwest, the Whitehouse Inn in Whitehouse, Ohio is certainly worth a visit. This restaurant was our Ohio pick for the best prime rib restaurant in every state, and the offerings there include some specialties that you might not find in every house of beef.

The hand-stretched pies, fashioned into 13-inch rounds, can be customized to preference, with gluten-free crusts and vegan cheese available to suit dietary needs. Customers have called Diavola the best pizza in Indianapolis on TripAdvisor, with one person writing, "This place excels at pizza with a perfect thin crust on the bottom and crusty outside." Burrata can be plopped onto orders for an additional $3, but many people feel the recipes need no improvement -

Picture this: It's late. You're tired. You're hungry. You open up a delivery app, choose your go-to menu items from your favorite fast-food chain, and hit order. You sit back, relax, and your food arrives in less than 20 minutes. (Fun fact: Research suggests people start losing their patience with waiting for a food delivery at around 29 minutes.) But not only is your food delivered quickly, it's also hot and tasty, making you a satisfied customer.

Of all the things you could buy at Target, baked goods might not be the first to come to mind. That said, there is an abundance of baked goods tucked not-so-secretly away near the produce section, most of them falling under Target's Favorite Day brand. I'm talking grocery store bakery classics like old-fashioned donuts and frosted sugar cookies, along with more unique additions like mini scones and tiny cream cheese croissants.

Taco Bell's growth story isn't just about value - it's about relevance. As much of the fast-food industry grapples with cautious consumers and slowing traffic, Taco Bell has managed to stand out with younger diners. The Mexican chain's parent company, Yum! Brands, reported earlier this month that Taco Bell delivered 7% same-store sales growth in the fourth quarter, fueled in part by transaction gains that skewed especially strong among younger customers.

On February 17, 2026, billions of people worldwide will celebrate the Lunar New Year (also known as the Spring Festival) following the lunisolar calendar. Though the holiday's origins trace back to ancient China, it's now celebrated across East and Southeast Asia and abroad. Friends and family trade cash-stuffed red envelopes and parade through the streets, while kitchens work overtime. Traditions vary by region and family, but one thing is universal: it's critical to show up hungry.

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.

The former Toast Eatery at Polk and Sacramento has reopened as Goldenette, an old-school diner, with a lot of Millennial pink flair. As Tablehopper reports, Toast owner Eddie Naser partnered with Wes Rowe, of Wes Burgers 'n' More fame, to revamp the restaurant's menu, which now includes multiple breakfast sandwich and breakfast burrito options including a delicious looking chile relleno burrito and a new, reportedly excellent patty melt. Also, like at Wes Burger, there are tater tots served several ways.

RT Bistro doesn't need it. On a gray and drizzly Tuesday evening, stepping into their mountain cabin-inspired digs, all warm and filled with the kitchen's intoxicating scent, feels like coming home. The restaurant is a sliver of a thing, just 37 seats, but even with every party at their own blond wood, marble-topped table, there's a buoyant dinner party vibe.

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.

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.

From ultra-processed foods to hidden chemicals, we ask whether what's on our plates is making us ill. From ultra-processed foods to chemicals linked to cancer and chronic disease, this episode unpacks what's really inside everyday supermarket products. We examine how mass production and convenience culture reshaped our diets, why some ingredients are banned in parts of the world but legal elsewhere, and what FDA-approved actually means.

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.

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.

In this cursed timeline of one alarming headline after another, I dream-on a daily basis-of shutting my laptop, plugging in some earphones, and diving headfirst into a steaming container of rotisserie chicken. (I have a whole rotisserie routine of arranging various sauce cups around the bird, which usually includes honey mustard, buffalo sauce, and ahem, Jezebel sauce.) But, alas, a new report by the Wall Street Journal has killed my high.

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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.

Growing up in Kathmandu, Nepal's capital, Tenzin Yeshi loved the buzz of excitement as Losar, the New Year celebration, approached in her Tibetan community. Ms. Yeshi recalls how nomadic traders, clad in heavy wool coats, would start gathering around one of the city's largest stupas, or Buddhist monuments, to sell yak meat. It was one of those little signs that made you know Losar was coming, she said.

Research has shown that canned fish like sardines have plenty of health benefits, and they can also be quite versatile and tasty. Chicken of the Sea offers a variety of sardines packed in olive oil, Louisiana hot sauce, mustard sauce, lemon, and tons of other flavors. It sounds like a delicious variety to choose from no matter what you're craving, but reviewers don't always agree.

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.