Slide ShowPower Ingredients
Pimentón: It’s Spanish for ‘Better Than Paprika’
By JOHN WILLOUGHBY
The spice captures the allure of a smoky flavor for indoor cooking.
Can the Jewish Deli Be Reformed?
By JULIA MOSKIN
Illustration by Stephen Webster
New deli cooks move toward handmade food with local ingredients, served with respect for past and present.
A Good Appetite
Crispy Duck That’s Light Enough for Spring
By MELISSA CLARK
Duck, sliced and tossed in a salad with green beans and almonds.
Dining Briefs | Recently Opened
Bistro Vendôme
By JULIA MOSKIN
An unapologetic, undemanding French bistro that seeks to please its affluent neighbors on the Upper East Side.
Dining Briefs | Recently Opened
By SAM SIFTON
Located in the new Ink48 Hotel, Print offers expensive ingredients with focus-group flavors — safe for travelers.
The Minimalist
An Expedited Tagine
By MARK BITTMAN
A one-pot meal inspired by the classic Moroccan stew.
VideoFood Stuff
Breezy Hill Orchard Joins Essex Street Market
By FLORENCE FABRICANT
An upstate farm partners with the Lower East Side Girls Club at the Essex Street Market.
St. Anselm in Brooklyn Serves Up Organs and Bones
By FLORENCE FABRICANT
A new restaurant in Williamsburg, from the owners of the bar Spuyten Duyvil, will serve sweetbreads, marrow croquettes and more.
‘Spécialités de la Maison,’ a Vintage Celebrity Cookbook, Gets a New Life
By FLORENCE FABRICANT
A decades-old cookbook, newly reprinted, shares recipes from celebrities of yore.
A Spanish Vermouth Makes a Splash Overseas
By FLORENCE FABRICANT
Perucchi packs a spicy and an earthy punch.
More Dining Articles
The Curious Cook
Cilantro Haters, It’s Not Your Fault
By HAROLD McGEE
Why an herb loved by much of the world is reviled by a loud minority.
Restaurant Review
Nello
By SAM SIFTON
At an Upper East Side clubhouse for New York’s wealthy, food quality is not the top priority.
Post a CommentWines of The Times
A German Riesling That Embodies Spring
By ERIC ASIMOV
The wine panel tasted 20 bottles of beautiful Mosel kabinett riesling — one of the least understood, least respected of wine designations.
April 14, 2010
Off the Menu: Otarian
April 14, 2010
Mia Dona Meatballs Under the Sky
April 14, 2010
Danny Meyer Helps Ralph Lauren Make Burgers on the Left Bank
Diner's Journal
Q. and A.: Michael Moss
The Times’s Michael Moss, who won a Pulitzer Prize for his investigation of contaminated meat, responds to readers’ questions about food safety.
This Week's Recipes
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Oven-Barbecued Pimentón Brisket
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Celery Tonic
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Crispy Duck Salad With Green Beans and Honeyed Almonds
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Cilantro Sauce
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Spanish-Style Lamb Stew
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Pairings: Crab and Asparagus Tart
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Simple Barbecue Sauce
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Chickpea Tagine With Chicken and Apricots
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2010: Lamb Tagine With Green Olives
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1980: Spicy Orange Salad, Moroccan Style
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Chilled Lettuce Soup
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Braised Romaine Hearts
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- The Curious Cook: Cilantro Haters, It’s Not Your Fault
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- A Good Appetite: Crispy Duck That’s Light Enough for Spring
- Restaurant Review: Nello
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