If you can’t or don’t want to go grocery shopping very often, you’d be smart to stock up on canned or dried beans and lentils. But once you have all of those chickpeas and black beans and red or green or brown lentils, what are you supposed to do with them? I’ve got you covered. …

Perhaps the strangest thing about living through a crisis is how much stays, relentlessly, normal. There are already 120,000 people in the world infected with this novel coronavirus, and those are only the cases we know about. But this number is an abstraction. I cannot grasp the magnitude of the problem—not the grandmothers and uncles …

This chocolate orange olive oil cake is a winner. It’s a spin on a cake that appeared in chocolate-guru Alice Medrich’s book Bittersweet (still totally worthwhile for anyone serious about baking with chocolate). That version, which she called her tiger cake, was a marbled olive oil cake with chocolate and white pepper. And I made …

It’s tough to beat a classic brownie for sheer chocolate pleasure. At least as long as it is a fudgy brownie rather than a cakey one (and who are those mysterious people who prefer cakey brownies?) and is sufficiently bold with chocolate flavor. There are about eleventy-billion brownie recipes out there, many of them good-to-great …

January brings with it a bounty of good intentions to eat better. The problem is that for those of us in cold climates, it’s winter which means that we rarely want salads and smoothies. (Even if occasionally a citrus, avocado, and shaved fennel salad or a pineapple mango ginger green smoothie is worth the chill.) …

Ah, let’s get to it. The French 75: the third most well-known Champagne cocktail after the Mimosa and the Bellini. But to me, it far surpasses those other drinks, in part because it’s fortified with some harder stuff. Whether that hard stuff should be gin or cognac is a matter of debate. It’s a classic …