Hungry Travelers

Beer with us #2: Beer bread

Moosehead’s Grapefruit Radler makes a dandy whole wheat bread with citrusy overtones like a caraway rye. Good use for stale beer!

Left with a bucket of assorted beers after the Super Bowl, we decided to cook with it rather than wait for balmy temps to drink it outdoors.

The U.S. government controls which foods you can and can’t bring through Customs, but new regulations are friendlier than they used to be.

Food industry workers are some of the warmest, most nurturing folks around. These are some servers who made our Manhattan stay memorable.

Bostonians look to the Boston Food & Wine Festival to stave off the winter blues from mid-January until the end of March.

In the heart of Harlem, Sylvia’s is a touchstone of Black culture and an exemplar of soul food prepared with a healthy touch.

Equipping a kitchen may start with the knives, but J.B. Prince has every chef’s tool imaginable — and some you haven’t thought of.

Frankie Frank, grill man at Hajji’s Deli in Harlem, invented the chopped cheese sandwich a quarter century ago. He still makes a great one.

The man behind Sullivan Street Bakery saved us all in the early pandemic with his crusty bread recipe. Now he delights us with Roman pizza.

I didn’t make it to Dickie Brennan’s Bourbon House (144 Bourbon St., New Orleans, La.; 504-522-0111; … Bourbon House knows the season’s spiritsRead more