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WSJ Food & Drink

In Brittany, a new generation of chefs is redefining the regional cuisine by getting back to basics

Mastering this drink is a mere matter of elementary thermodynamics

At stateside bistros and brasseries, young chefs are applying American ingenuity to French classics

Upset the apple (cocktail) cart with drinks that make use of the new wave of American-made ciders—as in this recipe for an autumnal tipple made with crisp, sweet J.K.'s Scrumpy

Jessica Koslow's Recipe for Chicken Salad With Shelling Beans and Roasted Tomatoes