Adam Rapoport

From a power lunch with Dad to a life-changing experience in the U.K.

The key to grilling these Flintstonian pieces of meat? Look to the bone.

This recipe which Jenny Rosenstrach and Andy Ward wrote about in July's Grilling Issue, has become a go-to dish for our Editor in Chief.

In Italy, fried zucchini blossoms are the jalapeno poppers of the jet set.

Standing outside on a summer night over an open fire with a drink in hand, waiting for the fiery coals to recede to a dusty-orange glow, is about as good as it gets

For the next few months, I plan to shake up the zingy, summery Eastside Fizz, inspired by NYC's Little Branch.

At nearly 600 pages, Alain Ducasse's latest book is chockablock with photos and quick essays on his favorite restaurants, bistros, patisseries, and shops in his favorite city in the world.

If you don't have time to knead your own pizza dough (does anyone?), head to Whole Foods.

This impulse buy was not something our Editor in Chief Adam Rapoport expected to use very often. But he does.

About the time we were wrapping up the redesign of this magazine and the website--caught between feelings of "Oh, man, is this thing going to work?" and...