Food! Glorious Food!

As Bison Becomes More Popular, Two Views Emerge on How to Treat Them

By KIM SEVERSON

After the Super Bowl, Death Wish Coffee Might Need Its Own Brew to Keep Up By JESSE McKINLEY

The Explorers Club Once Served Mammoth at a Meal. Or Did It?
By JAMES GORMAN

The New Generation of Nomadic Chefs
Food Matters
By GISELA WILLIAMS

Souping Is the New Juicing
By RACHEL FELDER

A Tabletop Sanctuary

Close at Hand
By LIGAYA MISHAN

The Privilege of Wild Food

Eat
By SAM SIFTON
Recipe: Cod Cakes

Winter Tomatoes Are Deliciously Out of Season

By AMANDA COHEN
Recipes: Roasted Winter Tomatoes | Roasted Tomato-Coconut Sauce | Roasted Tomatoes and Whipped Feta on Toast

Tofu and Mushroom Broth: Happy Together

Recipes for Health
By MARTHA ROSE SHULMAN
Recipe: Tofu Mushroom Soup

A Personal Touch for Valentine’s Day

City Kitchen
By DAVID TANIS
Recipes: Winter Citrus Salad With Belgian Endive | Crisp-Seared Sea Scallops With Ginger-Lime Butter | Chocolate-Bourbon Truffles

A Valentine’s Day Dinner You Can Make at Home

Hey, Mr. Food Editor
By SAM SIFTON

Peppermint Patties Worthy of Dessert
A Good Appetite
By MELISSA CLARK
Recipe: Chocolate Peppermint Bars

Valtellinas Are No Longer Hiding in the Hills
Wines of The Times
By ERIC ASIMOV

A Liquor License Workaround: Fermented, Not Distilled
By STACY COWLEY

I posted a three pictures from the Rice Farm on Facebook earlier this morning, including what I suspect is the table ready for the New Year.