Searching for Soul Among Douro Reds
By ERIC ASIMOV
The wine panel sought and found some distinctive wines, but glossy modern winemaking too often took the spotlight.
At Dawa’s in Queens, a Fusion of Earth and Sky
By LIGAYA MISHAN
Emon Hassan for The New York Times
At this Tibetan and American cafe, the thrill is the hidden tracks on the flip side of the menu.
With Copied Dishes, In Situ Is America’s Most Original New Restaurant
By PETE WELLS
Corey Lee’s new restaurant regards chefs as practitioners of high culture and iconic dishes as works of art, like literature, music or painting.
When Community-Supported Agriculture Is Not What It Seems
By JULIA MOSKIN
As demand for local and organic produce has ballooned in the last five years, so have other ideas for connecting farmers to customers.
Eat
A Clam Fritter That Brings the Bahamas to Your Home
By SAM SIFTON
Peppery heat and a zip of lime add an island flair to the familiar.
When Is Peach Season? It’s a Bit Fuzzy
By KIM SEVERSON
Rules are meant to be broken, and the latest is an adage on when to eat a peach.
Drink
How Sex, Animals and Obama End Up in Drink Names
By ROSIE SCHAAP
Christening cocktails can be as bold an art as creating them.
The Pour
From Etna and the Salty Sea, a White of Great Potential
By ERIC ASIMOV
The carricante grape is little known, and not much is planted, but it can make wonderfully distinctive wines.
Where to Eat in Rio de Janeiro
By FLORENCE FABRICANT
Seven restaurants that showcase the flavors and culinary traditions of Brazil.
Boîte
Jia, Just a Bit Quieter on the Lower East Side
By BEN DETRICK
The bottle-service bar is the latest attempt by the Hotel on Rivington to draw a discerning crowd.
Restaurants and News
A Bit of Brazil Washes Up at Beach Bistro 96 in Queens
By LIGAYA MISHAN
An Rong Xu for The New York Times
Croquettes, pastries and other South American snacks from a former pro surfer and his wife.
The Last Dinner at the Four Seasons
By TEJAL RAO
An American fine dining institution in the Seagram Building has moved out after 57 years.
A Chicken Feast That Says ‘Sunday’
By FLORENCE FABRICANT
At the Connaught hotel in London, Hélène Darroze deploys her poultry five ways.
Shaun Hergatt’s Next Restaurant: Elevated and Exclusive
By FLORENCE FABRICANT
The former chef of Juni will open a private restaurant for the residents of a new 96-story tower on Park Avenue.
Pondicheri Brings Indian Food From Houston to NoMad
By FLORENCE FABRICANT
A Texas transplant, a Whole Foods for Williamsburg and more food news.
At Mimi, French Food Is a Celebration of Appetite
By PETE WELLS
An updated version of the bistro New Yorkers dream of finding in Greenwich Village.
After 75 Years, the Cheese Stands Alone
By THOMAS J. CAMPANELLA
After changing times led an Italian immigrant to shut down his grocery store, his relatives passed down a wheel of Romano as they moved around the New York area.
Advertising
Organic Valley Traces Milk Back From Table to Farm
By JANE L. LEVERE
Catering to people who want to know about where their food comes from, the group is telling its farmers’ stories and inviting consumers to tour member farms.
April Bloomfield Won’t Open Restaurant in Financial District
By FLORENCE FABRICANT
An ambitious deal for a four-story spread in 70 Pine Street has been called off.
Paying Farmers to Go Organic, Even Before the Crops Come In
By STEPHANIE STROM
Demand for organic crops so outstrips the supply that some food brands are underwriting farmers’ arduous and costly transition to organic production.
Shave Ice, Hawaii’s Can’t-Miss Treat (Just Ask the President)
By KIM SEVERSON
An academic lens takes some of the sweetness out of shave ice, the steady companion of any Hawaiian childhood.
Burmese Food in New York: Hard to Find but Easy to Love
By LIGAYA MISHAN
The search ends at two shoe box restaurants, Burmese Bites in Queens and Burma Noodle Bar in Brooklyn.
At Nix, Vegetables Get a Dash of Sex
By PETE WELLS
This Greenwich Village restaurant joins a growing number of vegetarian places that celebrate verve more than virtue.
Sliced at Tableside, That’s Not Beef. It’s a Beet.
By JEFF GORDINIER
The root gets a lavish preparation at Agern, a Nordic outpost in Grand Central Terminal.
American Chefs Adopt a Peruvian Staple: Tiger’s Milk
By JEFF GORDINIER
Leche de tigre powers a tuna dish at Son of a Gun in Los Angeles.
From Refugee Chefs, a Taste of Home
By ALISSA J. RUBIN
Two French entrepreneurs are using food to try to change perceptions of immigrants.
Cooking
You can make a silky, luscious sauce for pasta with sweet corn purée.
City Kitchen
For This Greek Pie, You Don’t Need a Crust
By DAVID TANIS
Filled with yogurt, dill and mint, these pitas are wrapped in chard leaves, rather than pastry.
Recipe Lab
Regaining Chicken Salad’s Dignity, Any Time of Day
By JULIA MOSKIN
Make the classic with care and good ingredients to bring it back to its origins as a special-occasion summer meal.
Eat
A Thai Shrimp Salad of Myriad Tastes
By FRANCIS LAM
Learning to make a tart, floral, briny, tangy dish from a Thai diplomat’s family who have taken it with them around the world.
City Kitchen
How to Spot (and Use) the Best Summer Squash
By DAVID TANIS
The tiny ones are bitter; the giant ones are past their prime. Here’s how to find the ones you want.
A Good Appetite
Paratha That’s Easy, Versatile and Burnished With Butter
By MELISSA CLARK
These Indian flatbreads are a cinch to make and at their most ethereal when eaten fresh and warm.
Drinks
At Age 75, the Moscow Mule Gets Its Kick Back
By ROBERT SIMONSON
Mike Roemer for The New York Times
A Moscow Mule made at the Wickman House in Ellison Bay, Wis.
The cocktail in the copper mug is enjoying a revival, with help from the vodka industry.
Etna Fumes and Spews, but the Winemaking Goes On
By ERIC ASIMOV
The existential threat is ever-present, yet the promise proves too tough to resist.
Noted
Spiking Coffee Gives New York Bars a Fresh Buzz
By BRIAN SLOAN
Cafes like Kobrick’s are adding liquor to their coffees, while bars like Fair Weather Bushwick are infusing their cocktails with caffeine.
A Sip of Prohibition-Era Cuba at BlackTail
By ROBERT SIMONSON
A new downtown bar and restaurant from the Dead Rabbit team summons the Havana frequented by Hemingway and Capone.
A Mood-Ring Ingredient Makes Cocktails Change Color
By ROBERT SIMONSON
The butterfly pea flower is suddenly in demand at bars across the country.
Wine School
Wine School
Your Next Lesson: Grüner Veltliner
By ERIC ASIMOV
Once a fad, a great summer wine gets another shot at proving its worth.
Front Burner
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Cooking Techniques
A library of more than 50 videos demonstrating simple skills that home cooks should master.
Recent Reviews
INTERACTIVE MAP: New York Health Department Restaurant Ratings Map
Interactive map of health violations at restaurants in New York
Culinary Travel
Bites
A London Outpost of a Paris Trendsetter
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Despite its name, Frenchie’s accent is as British as it is French.
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Where Foodies Should Go in 2016
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Truffles, beer, cherries and crustaceans are singled out for celebrations.
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