After having been buried under a fashionable flood of olive oil, butter is back in a big way

New York’s top ethnic chefs take the holiday meal international.

We tasted 30 local versions and ranked our favorites.

In Williamsburg, a massive loft turns cozy with some red silk, slow-cooked pork, and an inverted Christmas tree.

What to do with an Upper East Side apartment full of antiques and contemporary art? Put it all on the table.

One space-squeezed Chelsea party gets redefined with a mild infusion of seventies kitsch and an elaborate, showstopping menu by David Burke.

David Burke demonstrates how to make scrambled eggs with lobster and caviar served ostrich style.

David Chang demonstrates how to make his shrimp spring rolls.

Whether you’re eating solo on a park bench or sprawling on a meadow, there are far superior picnic alternatives to the nearest knish vendor.

From chef and veteran hiker Bill Telepan, a menu for four that can withstand a cross-country trek and emerge from plastic containers unscathed and delicious.