here are the best things I ate this week. Legs or rings isn't the question when it comes to The Pier at 192's calamari — it's "Original or Rhode Island," and every flash-fried piece is fantastic.

Madison hunter Jim Pittman said turning them into the best batch of squirrels, biscuits and gravy you’ve ever eaten is simple. “I get a pot,” Pittman said. “Kind of a tall one because it ...

Bodai offers a Chinese vegetarian tasting menu, KF Seetoh’s Hainan Jones brings hawker food to DeKalb Market Hall and more ...

With game-changing, low-lift recipes as well ... and all over the world, are eaten by hand, and it just adds so much to the sense of comfort. Verena Lochmuller: Yeah, licking your fingers at the end.

Editor’s Note: Americans have come up with a lot of incredible foods. Does this list satisfy your appetite? Or have we frankly left out one of your favorites? Let us know in the comments below.

Today, Michelin-trained chef, Eric Huang, demonstrates how he cooks quick and easy chicken fried rice. Huang mastered the art of fine dining by training in Michelin-starred restaurants for 10 years ...

This unexpected combo will make the flavor and texture really stand out. By Eric Kim Credit...Chris Simpson for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Eleni Pappas.

The title of Isle McElroy’s sophomore novel, People Collide, reflects the larger themes of the book: body-switching, self-expression, learning to navigate the world in a new way. But it could ...

As with his upscale-casual New England-style seafood spot Connie and Ted's, Cimarusti combs the world’s waters to showcase ... su tinta (braised and fried octopus in calamari ink) or the ...

Always hearty and comforting, typically stuffed with energy-giving proteins and stomach-filling starches, and yet flexible enough these days to showcase just about any flavor imaginable, the burrito ...

(We are the nation of the deep-fried ... World’s Columbian Exposition in Chicago and became popular in upscale tea rooms. Peanut butter and watercress, anyone? The first known PB&J sandwich ...