Sybille van Kempen's permanent pop-up
Before the Friday night rush at the Bridgehampton Inn and Restaurant, Sybille van Kempen met with her creative team, including her son, Kyle Fengler, seated, Brian Tsao, top left, and Brian Szostak. Jamie Bufalino

What to leave to the experts in the home kitchen
A pastry in a shop window in Paris demonstrates the professional artistry that might be out of reach for some home cooks Laura Donnelly

Charcoal-grilled beef tenderloin. Laura Donnelly Photos
Cooper the dog says “please” to a garlic-and-ginger-crusted tenderloin set out for an afternoon of watching the Masters golf tournament.

Getting saucy with food's own little black dress
Cheese enchiladas on top of tomatillo salsa with extra pico de gallo on the side Laura Donnelly

Macaroons are a standard Passover dessert, but there are plenty of other options, particularly now that gluten-free baking has become more popular. Jennifer Landes

“Snout to tail” eating has been embraced by carnivores who want a less wasteful approach to butchering animals. This has helped put offal, such as this pig’s face, more in the mainstream of dining. Laura Donnelly