Sprightly, Speedy Chicken Saltimbocca David Tanis’s five-star recipe adds layers of flavor — via sage, garlic, prosciutto and fontina — to pounded, marinated chicken breasts.
What Do We Gain by Eating With Our Hands? The sense of touch can be a crucial part of dining, one thing that some cultures have understood better than others.
How Shaved Ice Took Over the Dessert Menu Plus: a pixelated chair, houseplant-centered art and more from T’s cultural compendium.
This Easy Cauliflower Salad Recipe Will Brighten Even the Bleakest Days Spiced and roasted florets join briny capers and sweet-sour pickled onions in a punchy dish made for February.
A Sweet-and-Sour Tofu That Balances It All A bright, orange-inflected dish unites hot and cold, the Persian way.