Slide Show
Reclaiming Ireland’s Culinary Heritage, One Roast Lamb or Sponge Cake at a Time
By JULIA MOSKIN
Darina Allen’s Ballymaloe is a cookery school in County Cork whose influence is felt worldwide.
Giant Greenhouses Mean Flavorful Tomatoes All Year
By CHRIS LADD
Stacey Cramp for The New York Times
Some of the more than 500,000 plants at Backyard Farms at its Maine greenhouse.
It is endless summer at greenhouses like the ones owned by Backyard Farms in Maine, where tasty, colorful tomatoes are grown year-round.
In Florida, the Seafood Becomes Less Local
By DAMIEN CAVE
Anglers face a double whammy: stricter federal limits and greater restaurant reliance on imported fish.
Restaurant Review
Recette
By SAM SIFTON
At Recette in the West Village, it’s American food with Spanish flavors, cooked with French technique.
Wines of The Times
Riojas That Satisfy in Taste and Value
By ERIC ASIMOV
The wine panel tasted 20 bottles of Rioja crianza, a consistently appealing Spanish red.
Feed Me
Mexican Favorites at El Parador
By ALEX WITCHEL
Catching up with a survivor — El Parador, in its 52nd year — instead of chasing new restaurants.
Dining Briefs | Recently Opened
Robert, the Wright and Sandwiched
By SAM SIFTON
Visitors to Manhattan museums have three new places to eat.
A TV Show and Congress Tackle School Lunches
By KIM SEVERSON
Lawmakers, a reality-show chef and now a blogger are all tackling poor nutrition in the school lunchroom.
Push to Eat Local Food Is Hampered by Shortage
By KATIE ZEZIMA
In what could be a setback for the local-food movement, independent farmers say they are having trouble arranging for slaughter.
The Minimalist
A Pasta Dish Hiding in the Pantry
By MARK BITTMAN
There are no limits to appealing combinations of dry-pasta-and-whatever, many of them originally created in Southern Italy.
VideoFood Stuff
At a Bespoke Bagel Shop, Cream Cheese Is Customized
By FLORENCE FABRICANT
A Manhattan shop tops bagels with endless combinations of mix-ins.
A Deco Lounge for the Empire State Building
By FLORENCE FABRICANT
A new place for cocktails fits in with the style of the Empire State Building.
Project Sandwich Offers International Lunch
By FLORENCE FABRICANT
A sandwich shop in SoHo lets customers sample the flavors of many countries.
More Dining Articles
Inside the Backyard Farms Greenhouse
Even as snow falls outside, workers harvest tomatoes year-round at Backyard Farms in Madison, Me.
Passover Recipes
Passover recipes and related articles from The Times, selected by the editors of the Dining section.
This Week's Recipes
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Breaded Jalapeños
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Slow-Roasted Lamb Shoulder With Coriander Seeds
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Pairings: Barbecue Beef Tongue
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Lamb Chops With Guajillo Chili Sauce and Charro Beans
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Pasta With Sardines, Bread Crumbs and Capers
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Forager’s Soup
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Country Rhubarb Cake
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Recipe: Louisiana Brown Jasmine Rice and Shrimp Risotto
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Olive Oil Matzo
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Sweet and Sour Stuffed Grape Leaves
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Pomegranate Molasses Butter Cake
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Almond Cake With Cardamom and Pistachio
Restaurant Reviews
- Recette
- Chin Chin
- Colicchio & Sons
- Strip House
- Choptank
(Satisfactory)
$25 and Under
Times Topics
Cooking & Dining Topics
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- Reclaiming Ireland’s Culinary Heritage, One Roast Lamb or Sponge Cake at a Time
- Giant Greenhouses Mean Flavorful Tomatoes All Year
- Personal Best: Sports Injuries: When to Tough It Out
- Restaurant Review: Recette
- Recipe: Country Rhubarb Cake
- Wines of The Times: Riojas That Satisfy in Taste and Value
- Recipe: Slow-Roasted Lamb Shoulder With Coriander Seeds
- A TV Show and Congress Tackle School Lunches
- Recipe: Pasta With Sardines, Bread Crumbs and Capers
- Recipe: Forager’s Soup
- Reclaiming Ireland’s Culinary Heritage, One Roast Lamb or Sponge Cake at a Time
- Giant Greenhouses Mean Flavorful Tomatoes All Year
- Recette
- Sports Injuries: When to Tough It Out
- Recette, Please
- A TV Show and Congress Tackle School Lunches
- Forager’s Soup
- Robert, the Wright and Sandwiched
- Country Rhubarb Cake
- A Pasta Dish Hiding in the Pantry
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