Eat
Yes, This Is Made of Celery
By MARK BITTMAN
Brooks Headley, the punk-rock pastry chef at Del Posto, turns vegetables into decadent desserts.
On Small Farms, Hoof Power Returns
By TESS TAYLOR
As diesel prices skyrocket, a number of small farmers are turning — or rather returning — to animal labor to help with farming, trading tractors for oxen.
Aboard the L Train, Luncheon Is Served
By MELENA RYZIK
On Sunday, a moving subway car was quickly transformed into a traveling bistro with a six-course menu, served to a dozen diners.
Feed Me
Christina Tosi, a Border-Crossing Pastry Chef
By ALEX WITCHEL
The baker behind Momofuku Milk Bar, whose ingredients include cornflakes and chorizo, is nominated for a James Beard award as a Rising Star Chef.
Restaurant Review
Colonie
By SAM SIFTON
A new venture in Brooklyn Heights serves a solid farm-to-table menu of haute American food in a neighborhood starved for good restaurants.
Slide Show on Diner's Journal
Post a CommentDining Briefs | Recently Opened
Buvette
By JULIA MOSKIN
A new spot from the chef Jody Williams is a miniaturized version of a true Paris cafe: easygoing but with just the right patina of formality.
Dining Briefs | Recently Opened
Jones Wood Foundry
By JULIA MOSKIN
A new restaurant on the Upper East Side is the very definition of a gastropub, where bar food with a bit of flair is even more important than drink.
Food Stuff
The Pour
A Little Brother for Pétrus
By ERIC ASIMOV
Christian Moueix, a French winemaker, is shifting focus away from his family’s Château Pétrus and onto the Château Trotanoy with a series of New York tastings.
New Tastes From Daniel Boulud, for Shoppers and Diners
By FLORENCE FABRICANT
The chef’s first takeout shop, Épicerie Boulud, sells finely crafted terrines and pâtés, cheeses and pastries.
A New Cookbook Devoted to Herbs
By FLORENCE FABRICANT
“Jekka’s Herb Cookbook,” by an English herb grower and expert, evokes spring from cover to cover.
A Whiff of Camembert, From Upstate
By FLORENCE FABRICANT
Kinderhook Creek is the first Camembert-style soft-ripening cheese that the Old Chatham Sheepherding Company in the Hudson Valley has made entirely with sheep’s milk.
A Good Appetite
Cooking Lamb With (Shh) Anchovies
By MELISSA CLARK
Pungent garlic and anchovies bring out the sweetness of the meat, while a few sage leaves add a musky note.
Off the Menu
By FLORENCE FABRICANT
Among the restaurants opening this week are Spritzenhaus, a 6,000-square-foot beer hall in Williamsburg, and Stivale, an Italian restaurant in the Village.
Dining Calendar
By FLORENCE FABRICANT
Etiquette classes for mother and child; the last of a Catalonian feast; bites to benefit pediatric health; and more food and wine events.
T Magazine
Let Them Eat Choux
By REBECCA VOIGHT
A pastry shop in Paris’s Marais neighborhood is devoted exclusively to pâte à choux, or cream puffs.
Cooking Up a Big Idea in Little Italy
By FRANK BRUNI
The chefs at a tiny Manhattan restaurant are meddling with the sacrosanct traditions of Italian cooking and turning them into a brave new cuisine.
The Tipsy Diaries
In an Imperfect World, a Drink Made for It
By FRANK BRUNI
It’s natural to think that a Negroni Sbagliato — literally, a “bungled Negroni” — is something of a mistake. But that would be wrong.
Restaurant Review: Spring Restaurant, in Paris
By CHRISTINE MUHLKE
Daniel Rose’s 29-seat Spring restaurant, after its move from the Ninth to the First Arrondissement, still books up months in advance, and for good reason.
Recipes for Cinco de Mayo
Salsas, guacamoles, tacos and other snacks with Mexican flavors for marking the holiday.
Breakfast and Brunch Recipes
Spoil Mom this Sunday with ricotta pancakes, baked eggs with prosciutto, caramel-apple muffins or something else from this collection of featured recipes.
The Subway Gets a Dining Car
For one half-hour luncheon, a car on the L train was transformed into a traveling bistro, complete with tables, linens, silverware and a bow-tied maître d’hôtel.
What We're Reading
May 5, 2011
Beer Straight Off the Farm
May 5, 2011
Helping Veggie Island's Garden Grow
May 4, 2011
This Week's Recipes
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Recipes for Health: Cheddar Cheese Crackers
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Recipes for Health: Gluten-Free Rice and Millet Flour Crackers
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Seared Lamb Chops With Anchovies, Capers and Sage
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Recipes for Health: Olive Oil Crackers
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Pickled Strawberry Jam
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Recipes for Health: Buckwheat Crackers With Sesame
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Recipes for Health: Homemade Whole Grain Crackers
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Recipes for Health: Red Coconut Rice Pudding With Mango
Starred Restaurant Reviews
Additional Reviews
Dispatch | Austin's New Hot 'Hood
May 5, 2011
Now Serving | Egg Cream at Eleven Madison Park
May 4, 2011
Now Renting | Traveling Coffee Bar
May 3, 2011
Times Topics
Cooking & Dining Topics
New York City Restaurant Search
Featured Recipe Searches
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