Jay Cheshes is a New York-based journalist and regular contributor to The Wall Street Journal and Wall Street Journal Magazine. He focuses on art, culture, food, travel, and crime, among other topics.

It’s easier than it looks. Butterflying your roast is a surprisingly easy way to ensure your expensive piece of meat is juicy, intensely flavorful, and well-seasoned. The technique involves slicing a ...

Whether you're hosting a beautiful Christmas dinner or any other festive food-filled occasion, a prime rib roast makes a striking centerpiece for any holiday meal. But cooking a standing rib roast — ...

I tried eight vegan-friendly holiday roasts to see which is the best. The original Tofurky roast and the Field Roast Celebration Roast have classic turkey-like flavors. The Field Roast ...

There’s a lot of inspiring stuff flying off the presses lately, and we’re thrilled to make room on our bookshelves -- but not at the expense of that one old favorite. You know, the cookbook whose ...

Time was, in those forgotten years called the "late ’90s,” espresso only meant dark roast. And “espresso roast” meant oily-dark beans. At least that’s what they still write on Starbucks bags. But then ...