Departing National Managing Editor Erin Zimmer talks shop with the new kids on the block. More

I can't claim to be from Kentucky or any state south of the Mason-Dixon (southern California doesn't count right?) but I've been to a few Derby parties in my day. I've worn a few wide-brimmed hats. So let's waste no time and start with mint juleps, then move on to beer cheese, Kentucky Hot Browns, bourbon balls, and more for your Race Day spread. More

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First it was Locanda Verde, then the Dutch, and now chef Andrew Carmellini and his restaurateur partners have opened their third restaurant, Lafayette, a classy French bistro and bakery. Open morning, noon, and night, it's a very French-feeling place on the corner of Lafayette and Great Jones, with an emphasis on old-school Gallic traditions. More

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The most popular tourist destination in Ireland? Nope, not the Book of Kells at Trinity College or the Blarney Castle. It's the Guinness Storehouse in Dublin. Situated on St. James Street in an industrial complex overlooking the rest of the city, this is where Guinness has been brewed since the stout's inception in 1759. But to clarify, the Guinness Storehouse that's open to visitors is not the physical brewery; it's a six-story (pint-shaped!) museum full of interactive exhibits explaining the Guinness brewing process and its Irish heritage. More

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Popping out of the 74th Street-Broadway station in Jackson Heights, chef Andy Ricker of Pok Pok was ready to take us on a Thai market tour around the neighborhood. We traipsed up and down the aisles of a few markets specializing in Thai products as he pointed out the ones he likes (frozen coconut milk) and those he really doesn't care for (canned curry pastes; "don't ever buy them, please."). More

Though it's still basically marshmallow-coat weather in New York, our west coast friends have been enjoying spring for a couple weeks now. "Strawberries!" our Bay Area-based Drinks editor Maggie said today when I asked her what spring produce had sprung at her local markets. Hey, even if you can't find strawberries yet, that doesn't mean you can't eat like it's spring. More

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I was only vegan for a month. February—the shortest month of the year—at that. Not long enough to comprehensively explore the many vegan options in this city, but long enough to befriend some new favorites that I otherwise might have scanned past on a menu as a flexitarian. More

Knowing how to properly hard-boil an egg is a life skill you should always keep in your back pocket, especially this time of year when you need to make perfectly un-crackled Easter eggs. If you want to go au natural with dyes (no offense Paas—we had many good years together on the kitchen countertop), all you need are a couple beets, some ground turmeric, and a head of red cabbage. More

We saw many amazing pies entered in our Pi(e) Day Baking Challenge with Instructables this year, but it's time to raise our forks to the grandest of them all. Check out the winners of this year's contest! Special thanks to our prize partner King Arthur Flour, and to all of the pie-bakers who entered this year. More

We're hearing good things about Good Eggs, the Bay Area-based startup that allows consumers to buy directly from local farms and food producers. Unlike a CSA, where you might get stuck with 12 pounds of kale (wait, that doesn't sound so awful), you can pick and choose exactly which items you want, be it eggs from Early Bird Ranch, coffee from Four Barrel, or beef from LeftCoast GrassFed. More

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Just down the street from his southern restaurant Seersucker and laidback coffee shop Smith Canteen, you'll find chef Rob Newton topping a bowl of pho with cilantro sprigs or making Vietnamese coffee popsicles at his new spot, Nightingale 9. More

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Whenever St. Paddy's time rolls around, corned beef and potatoes seem to be the only "Irish food" people can jabber on about. Well, as many Irish people will tell you, they hardly even eat corned beef (potatoes, on the other hand, they can't get enough). As the resident Irish-American editor on staff here, I felt it was my duty to share some of the many lesser-known Irish food gems. More

Happy Pi Day! It's not too late to enter our Pi Day Pie Contest. You have until March 18! In the meantime, check out some of the great entries we've received so far, including sushi pie... More

My put-an-egg-on-it philosophy applies to most dishes. Got leftovers? Reheat; put an egg on it. Got a salad or sandwich or pretty much anything else? Put an egg on it, please! But coffee? Put...an egg on it? Egg coffee, or cà phê trứng in Vietnam, is a special drink you'll find at select coffeehouses in Hanoi. If you like tiramisu, you'll probably like egg coffee immensely. More

It's that time of the year again. Pull out the butter and protractors because it's time for our annual 2013 Pi Day Contest, which begins today and will run until March 18. Once again we're teaming up with the fun folks at Instructables to honor the math constant pi (3.14159...) on March 14 with many slices of its delicious homophone pie. More

Now that March is officially upon us, the countdown begins until our favorite food holiday. OK, maybe that would be Thanksgiving, but Pi(e) Day is a pretty close second. March 14 celebrates the math constant π (3.14159...) and also gives people like us another excuse to eat pi's buttery crusted homophone, pie. We're excited to partner once again with the crafty folks at Instructables for our Pi Day Contest. The baking challenge officially begins on Monday, March 4, but you can certainly get a jump start this weekend. More

If you watch Parks and Recreation then clearly you love Tom Haverford (Aziz Ansari's goofball character) and his food neologisms. In Tom's world, sandwiches are "sandoozles" and cakes are "big 'ol cookies." Over on the NBC website, they've created a gallery of his Instagram food photos with captions, including this winner, among many others: "DO NOT PUT FILTERS ON SPRING ROLLS. #nofilter" More

Who's watching the Oscars this Sunday? Does anyone else view the awards ceremony as a prime opportunity to think up geeky puns for the nominees? On the menu for this meal: Beets of the Southern Wild, Djambalaya Unchained with a side of Leek Misérables, and Life of Pecan Pie for dessert. More

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For many chefs, celebrating Valentine's Day on February fourteenth proper isn't even an option. They're undoubtedly slammed in their restaurant kitchens, so this is more of a fantasy question. But it sounds like many of them know exactly what this dream dinner would look like if it could exist. Mac and cheese, caviar, or some Ethiopian doro watt—see what all 10 of our chef-pals said in the slideshow. More

We like to stay on top of our yogurt news here. The latest: new Chobani flavors were released in select stores in January. Maybe you've spotted them? Not only have they introduced new flavors (fig! pear!), but also some new sizes, shapes, and granola receptacles. More

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Need some still-alive crabs? Fresh coconut? Silk worms to sauté later with lime leaf? You can find all that (and a bag of baby shrimp) at Cho Chau Long, a wet market in Hanoi. More

If you're around on Saturday, May 11, come hang out with us at the Sweetlife Festival at Merriweather Post Pavilion in Columbia, Maryland, just outside of D.C. The line-up was just announced this morning: Phoenix, Passion Pit, Yeah Yeah Yeahs, and more bands. We'll be there rocking out and flipping sliders—the ultimate sliders. If you've ever wanted us to make you sliders, here's your chance. More

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We've already shown you the juice and smoothie selection at the new Creative Juice bar inside Equinox (just two locations for now). While we were chugging back the juice, we also nibbled on some of the food. Take a look at what you can expect to eat there. More

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What's the first Vietnamese food that pops to mind for you? Phở? Bánh mì? Spring rolls? All of these are quintessential dishes to be sure—and you've already knocked off three of the 20 in this list—but we've only just begun. More

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There are seven juices, all of them organic and more interesting than you might expect. When's the last time you drank some kohlrabi or shiso leaf or jicama? You can tell that a chef was behind these blends. More