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

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

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

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.

With popularity comes proliferation. We enlisted chef Masayoshi “Masa” Takayama to evaluate the best of the expanding Santoku breed.

Spring lamb is an Easter and a Passover dinner-table tradition. Yet this is also the trickiest time of the year to buy it because supply is limited.

The holiday host’s guide to fromage.

This year’s pie primer serves up two takes on three classic Thanksgiving desserts.

Banquets to the nth degree.