City Kitchen
Rice and Chicken With a French Accent
By DAVID TANIS
Arroz con pollo, chicken biryani — rice and chicken is a dish you find all over the world.
A touch of whole-grain flour enriches the flavor of these tall, feather-light pastries.
Wines of The Times
Corsican Reds, a Case Study in Wine Terroir
By ERIC ASIMOV
The influence and virtues of terroir may be denied in an academic vacuum, but the red wines of Corsica beg to differ.
What to Cook This Week
By SAM SIFTON
First, deep clean. Then, get to cooking — ambitiously, we hope — for the coming days.
Hungry City
A Mazelike Trail to Tibet at Lhasa Fast Food in Queens
By LIGAYA MISHAN
Past the cellphone store and jewelry shops, a destination for dumplings and other Himalayan specialties in Jackson Heights.
Encounters
Caroline Fleming, a Lady of London, Keeps Calm and Cooks On
By VALERIYA SAFRONOVA
Ms. Fleming, a Danish baroness and co-star of Bravo’s “Ladies of London,” is working on her third cookbook and obsessing over how to help people find joy.
Modern Love
Boy, What a Fabulous Baker
By BETSY VERECKEY
After a woman swipes right on a man with his own bakery, she falls for both him and his bread.
Restaurant Review
Slurping Solo, in Sweet Isolation, at Ichiran in Brooklyn
By PETE WELLS
A Japanese ramen chain serves its single kind of soup in a singular setting: individual “flavor concentration booths.”
Grass-Fed Beef, Sold One Cow at a Time
By NICK WINGFIELD
New start-ups are buying meat from small farms and dividing it into manageable cuts.
Vivian Howard, a TV Chef, Offers Hope for Her Rural Hometown
By KIM SEVERSON
The host of ‘A Chef’s Life’ had turned her back on her native corner of North Carolina. Then she returned to help celebrate and revive it.
Eat
A Grandmother’s Secret Turmeric Prescription
By TEJAL RAO
A morning tea ritual to cure what ails you.
City Kitchen
Make Cauliflower and Broccoli More Compelling
By DAVID TANIS
No need to settle for plain steamed vegetables when you can brighten them with garlic, red pepper and lemon, or enrich them with butter or cheese.
Off the Menu
Ichimura, Omakase From an Acclaimed Chef, to Open in TriBeCa
By FLORENCE FABRICANT
Eiji Ichimura, who ran the 12-seat sushi bar at Brushstroke, is opening his own restaurant, chefs on the move and other restaurant news.
Coming to the Met: ‘Carmen,’ and a Soprano’s Family Recipes
By FLORENCE FABRICANT
Maria Agresta, who will sing Micaëla, will have a role elsewhere on opening night: Her family’s recipes will be featured in the Grand Tier Restaurant.
One Cookie, 2 Versions: Why Girl Scout S’mores Won’t All Be the Same
By TEJAL RAO
Separate riffs on the campfire classic will be sold in different parts of the country.
The Pour
20 Wines Under $20: Reds for Winter Moods and Foods
By ERIC ASIMOV
Moderately priced bottles to drink with long braises, roasted meats and stews simmering on the stove.
Recounting the Foodways of the Founding ‘Mothers’
By FLORENCE FABRICANT
Martha Washington, Abigail Adams and Dolley Madison’s contributions to food history will be celebrated at the New School.
Doll-Size Mackerel Add Heat to Appetizers
By FLORENCE FABRICANT
These canned mackerel from Bela Brand are perfect for tapas.
A New Dicing Food Processor From Cuisinart
By FLORENCE FABRICANT
This device was developed before the company recalled defective blades in older models.
A Bus Tour of Brooklyn’s Chocolate Makers
By FLORENCE FABRICANT
The 92nd Street Y has scheduled two excursions. And, yes, there will be samples.
Shakes and Breakfast All Day at New Creamline
By FLORENCE FABRICANT
“Farm-to-tray” food is the focus at this outpost of the Chelsea Market original.
Turmeric Tea for Sipping and Cooking
By FLORENCE FABRICANT
La Colombe’s new herbal tea does double-duty as a flavoring for soups and stews.
Hello, Fans. We’re the New Yankees. Sandwich?
By FILIP BONDY
As part of “Winter Warm-Up 2017,” several young Yankees and a few veterans will serve up sandwiches, visit senior centers and make phone calls to season ticket holders.
Hungry City
The Sound and Fury of Handmade Dough at Very Fresh Noodles
By LIGAYA MISHAN
A northwestern China specialty is drawing crowds, sometimes demanding, to a stall in Chelsea Market.
Restaurants and News
A Slower Pace for TV’s ‘Galloping Gourmet’
By KIRK JOHNSON
Ruth Fremson/The New York Times
Graham Kerr in his garden at home in Mount Vernon, Wash., last summer. In the 1970s, he lurched from indulgence to a denunciation of excess, but he eventually found his way to a middle ground.
Graham Kerr, now 82, recalls a life of big leaps, from irreverent indulgence to health zealotry to, finally, moderation.
Restaurant Review
The Art of Flavor at Flora Bar in the Met Breuer
By PETE WELLS
In discs and cubes, the team behind Estela constructs dishes as intriguing (and satisfying) as the art on display.
Annisa, a West Village Standout, Will Close
By TEJAL RAO
The innovative chef and restaurateur Anita Lo says she can’t keep up with rising costs.
Ruby Tandoh Just Wants You to Eat What You Love
By TEJAL RAO
The cookbook author and essayist, who has a cult following in Britain, writes about our relationship to food, with all its pleasures and complications.
Tapas Bars Added at 2 Manhattan Restaurants
By FLORENCE FABRICANT
La Sirena in Chelsea and Il Buco Alimentari e Vineria in NoHo will now offer Spanish-style small plates.
Off the Menu
Maison Pickle, Serving French Dip Sandwiches, Opens on the Upper West Side
By FLORENCE FABRICANT
Amanda Cohen of Dirt Candy stakes a claim at Newark Liberty International Airport, elaborate cocktails in Clinton Hill, Brooklyn, and other restaurant news.
Help Wanted: Someone to Soothe the Restaurant Line
By KAREN STABINER
Fast-casual food outlets are creating a new class of servers to give waiting customers a more human touch.
Pastas With a New Selling Point: They’re All Italian
By NICK CZAP
A growing number of small producers in Italy are using only domestic durum wheat, for its flavor and for bragging rights.
Feed Your Kids Peanuts, Early and Often, New Guidelines Urge
By RONI CARYN RABIN
Parents should feed babies foods containing peanut powders or peanut butter at 6 months or even earlier as a way to help avoid peanut allergies.
These Foods Aren’t Genetically Modified but They Are ‘Edited’
By KENNETH CHANG
Gene editing, which does not add genes from other organisms into plants, is done with new tools that snip and tweak DNA at precise locations.
Front Burner
Add a Rainbow of Color to Your Baking Sheet
By FLORENCE FABRICANT
Use these new mats to bake cookies or to convert a cutting board into a serving platter.
Front Burner
For the Mustard Lover Who Has Everything
By FLORENCE FABRICANT
A new limited-edition winter mustard from Maille is seasoned with black truffles.
Front Burner
No Chianti, but Plenty to Chew On
By FLORENCE FABRICANT
The author of “Cannibalism: A Perfectly Natural History” will discuss it at the American Museum of Natural History next month.
Front Burner
Wine and Spirits on the Way to the Train
By FLORENCE FABRICANT
Central Cellars, in Grand Central Terminal, caters to wine and whiskey aficionados.
The ‘Impossible’ Veggie Burger: A Tech Industry Answer to the Big Mac
By DAVID GELLES
The Impossible Burger tries to replicate the taste and feel of a meat hamburger. It’s not quite there, an expert says, but it’s a serious attempt.
Vocations
Running Focus Groups for Berries
A sensory analyst at Driscoll’s explains that getting people to buy fruit is about much more than taste.
The Dark (and Often Dubious) Art of Forecasting Food Trends
By KIM SEVERSON
It’s time again for the annual lists of what we will be eating. Here is how the seers make their predictions.
At the Table
At Baita, in Eataly, Escaping Work, and the Cold, in a Chalet
By SHIVANI VORA
Three women who work at the Aldrich Contemporary Art Museum in Ridgefield, Conn., enjoy a meal at a pop-up restaurant in the Flatiron district.
Hungry City
Paraguay and Venezuela, Together at the Table, at Karu Café in Queens
By LIGAYA MISHAN
The cuisines of two nations coexist nicely in the arepas, empanadas and chipa at a new restaurant in Woodside.
Fast Food for Needy Neighborhoods, at Locol in California
By PETE WELLS
At their second outlet, in Oakland, two lauded chefs aim to improve local health and more. But the food needs improving, too.
Best of 2016
Danny Ghitis for The New York Times
Our critic counts down his favorites among the new places he reviewed this year.
The Most-Read Food Stories of 2016
By THE NEW YORK TIMES
These are the articles and columns that Food section readers found most compelling in 2016.
The Year's Most Popular Recipes
By MARGAUX LASKEY
These were the most saved recipes in 2016 from NYT Cooking.
Hungry City
The Top 10 Cheap (and Astonishing) Places to Eat in 2016
By LIGAYA MISHAN
Our Hungry City critic picks the favorite restaurants she visited this year in New York’s rich global bazaar.
A Top 10 Wine List Built on Memories
By ERIC ASIMOV
These wines, both modest and profound, recall moments in 2016 not to be forgotten.
Cooking
Rye, a Grain With Ancient Roots, Is Rising Again
By JULIA MOSKIN
Danny Ghitis for The New York Times
Chefs and bakers are embracing the bumpy, nutty and fragrant breads of northern Europe.
A Good Appetite
Swedish Meatballs, From the Comfort of Home
By MELISSA CLARK
These Scandinavian morsels are just about the most perfect thing you could make on a cold, wet evening.
Eat
Why Clam-Chowder Pizza Is the Best Kind
By SAM SIFTON
The only thing better than a classic is two.
A Good Appetite
Grain Bowl? Salad? Farro and Squash Can Go Either Way
By MELISSA CLARK
A dish of farro, roasted winter squash and feta can be a meatless main course or hearty side dish.
Your New Year’s Resolution? Make These Muffins
By SAMANTHA SENEVIRATNE
Rich, tasty and somewhat virtuous, morning glory muffins are a fine January treat.
A Good Appetite
The Golden Secret to Better Challah
By MELISSA CLARK
This one ingredient makes the beloved eggy, rich bread even more delectable.
Drinks
Falcons, Drones, Data: A Winery Battles Climate Change
By DAVID GELLES
Jason Henry for The New York Times
A vineyard owned by Jackson Family Wines in Mendocino County, Calif., awash in dust generated by the company helicopter.
Jackson Family Wines is among California winemakers employing both high-tech and old-school techniques to adapt to hotter, drier conditions.
Wine School
Your Next Lesson: Madeira
By ERIC ASIMOV
This fortified, sweet wine with a history stretching back centuries is experiencing a modest revival.
Drink
Don’t Call Them ‘Mocktails’
By ROSIE SCHAAP
An alcohol-free cocktail can be as special and satisfying as its boozy counterpart.
A Golden Age for American Whiskey Writers
By ROBERT SIMONSON
It’s a good time to be a writer covering bourbon, rye and other American whiskeys.
Learn to Cook
Featured Recipes
Crepes With Raspberry-Cassis Sauce
MARTHA ROSE SHULMAN
These sophisticated crepes can be made ahead of time and reheated in a low-temperature oven.
How-To Videos
Cooking Techniques
A library of more than 50 videos demonstrating simple skills that home cooks should master.
Recent Reviews
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Restaurant Review: Slurping Solo, in Sweet Isolation, at Ichiran in Brooklyn
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Coming to the Met: ‘Carmen,’ and a Soprano’s Family Recipes
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Restaurant Review: The Art of Flavor at Flora Bar in the Met Breuer
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Fast Food for Needy Neighborhoods, at Locol in California
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The Odeon’s Not-So-Bright Lights Still Beckon
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Restaurant Review: Making Way for the Tried and True at Cut by Wolfgang Puck
INTERACTIVE MAP: New York Health Department Restaurant Ratings Map
Interactive map of health violations at restaurants in New York
Culinary Travel
Bites
A Pennsylvania Restaurant That’s Hot in More Ways Than One
By KATHRYN O’SHEA-EVANS
The wood oven at Luca, an Italian restaurant that opened in July in Lancaster, Pa., is a key to its success.
Bites
A London Restaurant That’s ‘Simpler’, but Not Simple
By EDWARD SCHNEIDER
The chef Philip Howard left the two Michelin-starred Square to open Elystan Street, and the result is simpler satisfaction.
Bites
A Restaurant in Michigan’s Vacation Region That Satisfies
By BETSY RUBINER
Like Tapawingo before it, Alliance offers sophisticated concoctions that showcase locally sourced ingredients.
6 Standout Restaurants in Los Angeles Strip Malls
By SAM LUBELL
Los Angeles’s strip malls have long been strongholds of splendid traditional ethnic restaurants. Now they are home to ultracreative ones, helmed by daring new chefs.
MOST POPULAR - FOOD
- Grass-Fed Beef, Sold One Cow at a Time
- City Kitchen: Make Cauliflower and Broccoli More Compelling
- Restaurant Review: Slurping Solo, in Sweet Isolation, at Ichiran in Brooklyn
- City Kitchen: Rice and Chicken With a French Accent
- The Pour: 20 Wines Under $20: Reds for Winter Moods and Foods
- TsuruTonTan, a Japanese Chain That Knows Its Noodles
- City Kitchen: Rice and Chicken With a French Accent
- City Kitchen: Make Cauliflower and Broccoli More Compelling
- What to Cook This Week
- The Pour: 20 Wines Under $20: Reds for Winter Moods and Foods
- A Good Appetite: A Popover With a Deep Secret
- Vivian Howard, a TV Chef, Offers Hope for Her Rural Hometown
- Hungry City: A Mazelike Trail to Tibet at Lhasa Fast Food in Queens
- Grass-Fed Beef, Sold One Cow at a Time
- Restaurant Review | Guy’s American Kitchen & Bar: As Not Seen on TV
- Wines of The Times: Corsican Reds, a Case Study in Wine Terroir
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