Cynics may call it amateur night, but every young Romeo has to start somewhere, and no one appreciates this fact better than our city’s chefs and restaurateurs.

Sure, you could go the predictable route on Valentine’s Day, but with the new boom in dessert destinations, why not sneak away for some love—or least some hazelnut-chocolate layer cake and a glass of Banyuls—in the afternoon?

American shad, the quintessential springtime fish, is prized for its roe and flesh that’s notoriously hard to debone. Why not let the professionals do it?

Cassoulet, the gut-busting French stew—a harmonic convergence of duck confit, sausage, lamb, and white beans—is one of winter’s few redeeming features. Get yours before the temperature starts to climb.

New York’s no New Orleans, but that’s no reason not to get in the bead-slinging swing come February 8.

You’d think that Grand Marnier’s Navan vanilla cognac might be just another gimmick aimed at the Pass the Courvoisier crowd, but the liqueur is turning up in some surprising places—some of which don’t even own a velvet rope.

For a nonpartisan—and slightly less sloppy—Super Bowl Sunday, skip the cheese steaks and lobster rolls and order in some spicy chicken wings.

Today’s chefs are sticking it to all sorts of fancy foods, from gingko nuts to Kobe beef.

Marcella champions pure Italian simplicity.

These cakes and breads, both sweet and savory, are worth fasting for.