Erin Patrice O'Brien for TIME Sure, old-fashioned cookbooks are nice to look at, but they eat up too much counter space and can't compete with the ever expanding trove of recipes online. And getting recipes off websites like Epicurious and food blogs ...

4 Dec 2008

ROB LEHMANN isn't a religious man. He hasn't attended church since his childhood in the South, where he was raised Methodist. In fact, he says, organized religion "gives me the willies." But, lordy, does it irk him that not one traditional Christmas ...

4 Dec 2008

425 Lafayette St. Wed.-Sat. at 8 p.m.; Tue. at 7 p.m.; Sun. at 2 p.m. Hip-hop dramatist Danny Hoch likes fresh, gooey almond croissants as much as the next guy, even more, probably. But he's conflicted. Those croissants, which will set you back four ...

4 Dec 2008

Beauty: More Than Skin Deep We’ve all heard the saying: You are what you eat — and I haven’t met anyone desiring to be a plump cheeseburger, greasy fries or gooey chocolate cake. For years our mothers told us to steer clear of greasy foods to ...

4 Dec 2008

"Good guests bring wine and chutney," say Clare and Nevill Turner of Virginia Chutney on their Web site but even better guests come by for dinner, fall in love with the "sweet and savory" local condiment and write about it in The New York Times. On ...

4 Dec 2008

Although Big Red's Steaks offers a quick bite at a convenient location, the Philly cheesesteaks lack in flavor. Big Red’s Steaks, 610 University Avenue, serves up a traditional Philadelphia cheesesteak with ingredients brought in from Philly. The ...

3 Dec 2008