Power Ingredients
Pimentón: It’s Spanish for ‘Better Than Paprika’
By JOHN WILLOUGHBY
The spice captures the allure of a smoky flavor for indoor cooking.
New deli cooks move toward handmade food with local ingredients, served with respect for past and present.
The spice captures the allure of a smoky flavor for indoor cooking.
Duck, sliced and tossed in a salad with green beans and almonds.
An unapologetic, undemanding French bistro that seeks to please its affluent neighbors on the Upper East Side.
Located in the new Ink48 Hotel, Print offers expensive ingredients with focus-group flavors — safe for travelers.
A one-pot meal inspired by the classic Moroccan stew.
An upstate farm partners with the Lower East Side Girls Club at the Essex Street Market.
A new restaurant in Williamsburg, from the owners of the bar Spuyten Duyvil, will serve sweetbreads, marrow croquettes and more.
A decades-old cookbook, newly reprinted, shares recipes from celebrities of yore.
Perucchi packs a spicy and an earthy punch.
Why an herb loved by much of the world is reviled by a loud minority.
At an Upper East Side clubhouse for New York’s wealthy, food quality is not the top priority.
The wine panel tasted 20 bottles of beautiful Mosel kabinett riesling — one of the least understood, least respected of wine designations.
The Times’s Michael Moss, who won a Pulitzer Prize for his investigation of contaminated meat, responds to readers’ questions about food safety.