Food

RECIPES: The best fried chicken is elusive because of its most important ingredients, time and place People say everything tastes like chicken. But if chicken — specifically, fried chicken — is done right, there's nothing like it. by Jordan Hickey - July 1, 2020

Reading Nook Alan Batt, the food photographer known as Battman, traveled around the country interviewing and photographing Black chefs for his latest volume, "Toques in Blac... by Florence Fabricant (The New York Times) - July 1, 2020

FRONT BURNER: Fried tomatoes — green or ripe — are a summer favorite I have a lovely little backyard garden this summer with mint, marigolds, coneflowers, two kinds of tomatoes, three kinds of peppers and some tomatillos. by Kelly Brant - July 1, 2020

Great cocktails are about building on the basics For years, I and many other far better booze snobs have exhorted the general population to learn the classic drinks before trying to branch out into creative mi... by M. Carrie Allan (The Washington Post) - July 1, 2020

UNCORKED: American-made wines to toast the Fourth of July I always like to imagine what wine our Founding Fathers were toasting with just after the signing of the Declaration of Independence. A bubbly sparkling wine fr... by Lorri Hambuchen - July 1, 2020

7-day menu planner A week's worth of quick, healthful meals for budget-minded families by Susan Nicholson - July 1, 2020

IDEA ALLEY: A burning question and a Bar-B-Que Hot Sauce As a general rule, which burner to use (and how high to set it) depends largely on the pan you'll be using and what you're cooking. by Kelly Brant - July 1, 2020