Bon Appétit

In France, diners finish a meal with a menage à trois (or quatre) of mini-desserts. Now the trend, known as café gourmand, is hitting America

In Cuba, Alice Waters's extended restaurant family is fomenting a revolution in Havana's dining scene

How to throw a party for 10 (or 20, or 30) of your closest friends

You other brothers can't deny that when it comes to holiday entertaining, size matters. Sommelier Levi Dalton explains how to handle your magnum

An exclusive first look at the Perennial Plate's eating adventures (fried bees, stinky tofu) across the Middle Kingdom

A mushroom-laden potato pancake kicks off the third dinner of the Festival of Lights

Seared magret anchors a Hanukkah meal involving autumn nuts, fruits, and berries

These apple-Gruyere pastries, says Charlotte Druckman, are delicious, light, and utterly unlike the brick-hard British mascot of high tea

Can't tell latkes from sufganiyot? Neal Pollack offers a primer on the deep-fried flavors of Hanukkah

If the Maccabees could fry up sufganiyot, you can make them at home. Just follow this Hanukkah recipe from Kutsher's

From Woody Guthrie to Outkast, a Spotify playlist for our December issue

The iconic Louisiana stew has as many versions as cooks. We tasted five worthy renditions, from New Orleans to the bayou

Plus, what they're eating in the SNL writers' room, his tips on finding a wingman, and why he can't say no to a cheese plate

A new wave of cocktails is sweeping Paris--and doing so with a uniquely French twist

New exhibits at museums in New York and D.C. are treasure troves of food lore. Take our quiz to see how much you know about what we eat and why. And oh yeah, that's a "waste sculpture"

How chocolate, ricotta, bread, and a wood-fired oven got together to make a killer pastry

A buttery, lightly spicy way to ease into cookie season

Ready to slow down and smell the jerk chicken? Head for this blissfully unbustling beach

In the new film "The Fruit Hunters," the actor reveals his lifelong obsession with the "Tao of fruit"

Unlike the smoked holiday staple, this pork tastes like loin, but crisps up like belly