To make your own batch of warm, wintry goodness, Andrew Carmellini suggests this royalty-inspired recipe.

Wallsé chef Kurt Gutenbrunner grew up in Austria, where roast goose at Christmas is traditional.

A French classicist, a molecular gastronomist, and a pair of Brooklyn Slow Food–ists reinterpret cooking’s most traditional meal.

A trio of New York chefs share their personal food-as-gift strategies.

A soup-to-nuts plan for a homegrown holiday meal.

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.

David Chang demonstrates how to make his shrimp spring rolls.

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