Katherine Cancila

The season for stone fruit may be coming to an end, but there’s no reason to mourn. Celebrating and eating … Continued

These diverse and delicious international brews are worth getting out of bed for.

Feasting on Catalonia's twice-picked onions.

Bourbon Red Developed in the late 1800s, this chestnut-colored variety takes its name from Bourbon County, Kentucky. Narragansett This small, … Continued

In a 1983 restaurant review for the New York Times, the food writer Florence Fabricant asked, “[I]sn’t it about time … Continued

While there is nothing more satisfying than successfully preparing an elaborate meal for family and friends, for Labor Day we … Continued

Mention watermelon carving to most people in this country, and they’ll probably think of a hollowed-out, melon ball-filled watermelon “basket”. … Continued

In this country, hundreds of watermelon cultivars have been developed by farmers and horticulturists over the years; they vary widely … Continued

Like any great culinary invention, the American milk shake comes in numerous guises.

The little-known aleppo pepper makes a great substitute for paprika or cayenne.