A Sniff of Home Cooking for Dogs and Cats
By SAMANTHA STOREY
More owners are making home-cooked food for their pets, replacing mystery meat with pasture-raised chicken necks and giblets.
Some notable high-end restaurants are taking a back seat to small joints when it comes to earning a top grade in the Department of Health’s grading system.
When handled correctly, whole grains can be used to create superlight pastries, the fastest and easiest of which are pancakes.
A trademarked version of something that’s been available at farmers’ markets for years, Pet Salad is wheatgrass for pets, including iguanas, tortoises and especially cats.
The kitchen is really a kitchenette at this restaurant and corner market in Greenwich Village, and the less you ask of it, the happier you’ll be.
A bar in SoHo brings state-of-the-art urban bartending techniques to the flavors of Hawaii.
Eggs encased in savory Italian sausage meat, then shallow-fried until crisp and golden.
Giant citrons from California have arrived in some stores, while the confectioner June Taylor offers more than a dozen kinds of candied peels.
La Marqueta, a fixture in the neighborhood for decades, will be home to Hot Bread Kitchen and other tenants.
Animal Farm in Orwell, Vt., now sells real buttermilk, a rarity that is not as thick and tangy as what is found in supermarkets.
The restaurants Niko, Grand Sichuan, Nucci and others are opening in New York.
Cook-offs, pairings, tastings and benefits — plus a Scottish dinner on the Hudson.
The Food Network program “Diners, Drive-Ins and Dives” has raised the profiles of five eating spots in Connecticut, including Valencia Luncheria in Norwalk.
The City Council action affects an area with high rates of obesity and poverty.
The tale of one Joey Cupcakes, whose picture was removed from the wall at Rao’s, that storied restaurant in Harlem, starts with a visit from the F.B.I.
Forsaking the flash of the new, Frank Bruni discovers that some of the best restaurants in the city have withstood the test of time.
The cloistered Trappist breweries of Belgium are being joined by a crop of cutting-edge breweries and welcoming beer bars.
Cardamom, oatmeal, ricotta, zucchini, carrot — what you can add to the batter for delicious, and unique, pancakes.
An insider’s guide to New York, including The Top Shelf, where Pete Wells, the Dining editor, shares his current favorite bars.