Dining & Wine - The New York Times

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HISTORY UPDATED Ron Levy, at home in Florida, preparing Indian flatbread (naan) and cubed spiced steak in the tandoor oven he invented for use at home.

A Tandoor Oven Brings India’s Heat to the Backyard

By STEVEN RAICHLEN

A ceramic artist has developed a version of the ancient Indian clay cooking vessels — part oven and part barbecue pit — for home use.

T Magazine

Ristretto | In Philadelphia

By OLIVER STRAND

The city's 18th-century streets are home to superb coffee, pulled by baristas who are tremendously skilled and disarmingly sweet-natured.

Restaurant Review

The National Bar and Dining Rooms

By SAM SIFTON

With a smart, accessible and not terribly expensive menu by the chef Geoffrey Zakarian, the National delivers more than its Midtown location would promise, and handsomely.

Rochelle Ladd, center, and Linda McCoy, sisters who received a James Beard award for their California restaurant, Noriega's, meet José Andrés, who was named the outstanding chef.

The Spotlight Finds a Basque Shepherds’ Canteen

By JEFF GORDINIER

The owners of Noriega’s, a restaurant in a boardinghouse in Bakersfield, Calif., visited New York for the first time to accept an award from the James Beard Foundation.

Video: Noriega's Restaurant

Diner’s Journal

Eleven Madison Park, ABC Kitchen and Gabrielle Hamilton Win James Beard Awards

By FLORENCE FABRICANT

At the James Beard Foundation's annual restaurant and chef awards Monday night, the founder of Prune won Best Chef New York City.

$25 and Under

Cocoron

By LIGAYA MISHAN

A restaurant on the Lower East Side reinterprets ramen dishes with soba noodles, and the result is thick and lusty.

Slide Show

Food Stuff

Bouchon Bakery Starts Cooking at Rockefeller Center

By FLORENCE FABRICANT

Thomas Keller’s latest will serve breakfast pastries, cookies, sandwiches, soups and salads from morning to early evening.

Blood Clams: Worth a Second Look

By FLORENCE FABRICANT

Once you get past the name and appearance, you will find that blood clams have a crisp succulence and a flavor that is not as briny as a littleneck or cherrystone clam.

Tortilla Chips of a Different Munchability

By FLORENCE FABRICANT

Made at a restaurant in Vermont, Gringo Jack’s flaky chips can now be ordered online.

Wines of The Times

An Irresistible Austrian Riesling Beckons

By ERIC ASIMOV

The panel tasted 20 Austrian rieslings from recent vintages, wines that are usually refreshing, tangy and energetic with textures.

Pairings: Smoked Trout Frittatas

A Good Appetite

Roasted turkey drumsticks with star anise and soy sauce.

Cherishing the Turkey, All Year Round

By MELISSA CLARK

Four new ways to enjoy turkey, which tastes as good in May as good as it does in November.

Diner’s Journal

Beer Straight Off the Farm

By INDRANI SEN

For the first time, locally produced beer will be sold at New York City Greenmarkets.

NOSHING Myra Alperson, right, leads one of her

Dining Calendar

By FLORENCE FABRICANT

A documentary about young farmers; free Korean barbecue from a truck; tastes from the Arctic; and other food and wine events.

Off the Menu

By FLORENCE FABRICANT

Apl, MP Taverna, Sprinkles Cupcakes and other restaurant openings.

Diner’s Journal

Errata in ‘Modernist Cuisine’

By INDRANI SEN

The six-volume cookbook issues 12 pages of corrections.

T Magazine

Fête Accompli | The Last Days of El Bulli

By ANDREW FERREN

A goodbye party of sorts on Friday featured plenty of boldface names, and a 50-course meal prepared by 50 cooks.

T Magazine

Pop Culture

By MATT MCCANN

"Coca-Cola," a new book from Assouline, celebrates generations of successful advertising and the stamina of a yummy, fizzy black taste.

Choice Tables

Trout at Cakes & Ale; feta snack and a salad at Miller Union; “jars” at Empire State South contain snacks like peanut hummus, bacon marmalade, pickles and pimento cheese.

Atlanta Serves Sophisticated Southern

By KIM SEVERSON

Over the past few years, Atlanta restaurants have taken on a new sophistication, centered on the farm but experienced in the city.

Bites

Restaurant Report: 41° in Barcelona

By INGRID K. WILLIAMS

Barcelona’s buzzy new dining spot isn’t a restaurant — it’s a cocktail bar with snacks. But when the two lead proprietors are Ferran and Albert Adrià, such distinctions take a back seat.