Sous-Vide Gefilte Fish? A Chef’s Argentine-Jewish Cuisine
By TEJAL RAO
Tomás Kalika, who will soon open his second Buenos Aires restaurant, is giving diaspora cooking a tasting-menu (and Argentine) twist.
A Mardi Gras Beer, Straight From Cajun Country
By RACHEL WHARTON
Edmund D. Fountain for The New York Times
Bayou Teche Brewery makes craft beers for only-in-Louisiana celebrations. Its distribution for now is limited to that state, Texas and Quebec.
Restaurant Review
Sahib, in Curry Hill, Lets You Eat All Over India
By PETE WELLS
The menu darts from Kashmir to South India and beyond at the newest restaurant from the prolific Hemant Mathur (with help from Shiva Natarajan).
Eleven Madison Park Plans a Makeover and a Summer Pop-Up
By FLORENCE FABRICANT
The top-rated Manhattan restaurant will close for three months of renovation and open a more casual version in the Hamptons.
City Kitchen
A Skinnier Pork Chop, and a Juicier Dinner
By DAVID TANIS
Double-thick pork chops may sound good and look impressive, but they often turn out dry.
A Good Appetite
For Maximum Crunch (and Convenience), Pull Out Your Sheet Pan
By MELISSA CLARK
This spicy pasta with roasted broccoli, ricotta and a crisp bread-crumb topping comes together quickly.
The Waldorf Is Closing, but Its Salad Lives On
By RACHELLE BERGSTEIN
The Manhattan hotel, which will shut its doors indefinitely for renovations starting next month, gave rise to a dish that has made an indelible mark on American menus.
Hungry City
At Cafe Lily, the Korean-Uzbek Menu Evokes a Past Exodus
By LIGAYA MISHAN
A family restaurant in Bensonhurst, Brooklyn, serves the pungent cooking of Koryo Saram, descendants of Koreans who were exiled to Central Asia.
Off the Menu
Smith & Wollensky Veteran Makes His Mark in the West Village
By FLORENCE FABRICANT
Victor Chavez opens Greenwich Steakhouse, Ikinari Steak heads to the East Village, and other restaurant news.
Wines of The Times
Sonoma Coast Pinot Noirs Blur the Boundary Lines
By ERIC ASIMOV
The pinot noirs from this unwieldy appellation can be quite good, but consumers may need to guess whether the wines truly come from near the Pacific.
In Spain, a Restaurant Reimagines the Famed El Bulli
By BRADEN PHILLIPS
The chef Albert Adrià’s latest opening aims to be a 2017 update of the acclaimed restaurant where he worked for 23 years.
Coconut Meat Gives This Vegan Jerky Its Bite
By FLORENCE FABRICANT
Cocoburg, made in Williamsburg, Brooklyn, sells jerky with kick in three flavors.
3 Swedish Hard Ciders to Pair With a Winter Meal
By FLORENCE FABRICANT
Brannland Ciders have arrived in America, with versions ranging from winey sweet to fizzy dry.
Celebrating the Funky Magic Behind Cheese, Beer and Pickles
By FLORENCE FABRICANT
New York’s first fermentation festival will include how-to demonstrations and kid-friendly exhibits.
A Ramen Master Sets His Sights on the Corner Slice
By FLORENCE FABRICANT
Ivan Orkin, who made a name perfecting ramen, has opened a pizza counter on the West Side.
A Chef’s Tasting Menu Will Be Available to Go
By FLORENCE FABRICANT
At Sugarfish, takeout customers can soon grab an omakase tasting box of sushi.
A Portable Roman Snack on the Lower East Side
By FLORENCE FABRICANT
The Trapizzino combines a focaccialike bread with hearty Italian fillings.
Restaurants and News
Does Fame Have a Recipe? Dominique Crenn’s Fast Rise
By JULIA MOSKIN
Matt Edge for The New York Times
Dominique Crenn, center, with her staff at Atelier Crenn, one of her San Francisco restaurants.
The San Francisco chef is suddenly one of the world’s most acclaimed and visible cooks — and one of the few women ranked alongside men.
Michelin Star Mix-Up Throws a Working-Class Bistro Into a Media Storm
By HANNAH OLIVENNES
Le Bouche à Oreille, a modest restaurant in central France, got an accolade intended for a high-end restaurant of the same name.
Roti, a Recipe Mastered Through Repetition
By JOHN ELIGON
Perhaps Trinidad’s most famous culinary export can take a lifetime for cooks to master.
A Bee Mogul Confronts the Crisis in His Field
By STEPHANIE STROM
Beekeeping on an industrial scale is central to American agriculture, and “colony collapse” has proved to be a severe test.
Culinary Clashes End in Harmony at Chinese Tuxedo
By PETE WELLS
A stylish new restaurant melds Asian cuisines in a cavernous former Chinatown theater where a gang massacre once occurred.
Sell By? Use By? Grocery Industry Moves to Simplify Labels
By STEPHANIE STROM
To reduce needless waste and end confusion over differing language, two food industry trade groups and Walmart have agreed on only two basic labels.
Hungry City
Thai Food to Hearten the Homesick at Dek Sen in Elmhurst, Queens
By LIGAYA MISHAN
The chef and his mother focus on the kind of unshowy, full-flavored dishes that are the running stitch of a Thai childhood.
Choice Tables
In Taipei, Restaurants That Harness the Bounty of Taiwan
By ROBYN ECKHARDT
A growing number of restaurants, from casual to upscale, are riding the wave of an “eat local” movement.
Feature
The Compost King of New York
By ELIZABETH ROYTE
What happens to food scraps after the city takes them? Soon a large fraction will wind up on Long Island, where Charles Vigliotti hopes to turn them into profit.
In Chinatown, a Go-To Thai Grocery
By LISA M. COLLINS
For those passionate about Thai cooking, Bangkok Center Grocery offers hard-to-find ingredients like fresh kaffir lime leaves, year-round.
A Peek at ABCV, a Top Chef’s First Vegetarian Restaurant
By FLORENCE FABRICANT
After years of planning, Jean-Georges Vongerichten is ready to open his latest outpost in a furniture store.
Entrepreneurship
Something Else to Enjoy With Your Cat: Happy Hour
By CAROL POGASH
Two start-ups are competing in the unusual business of selling catnip-laced “wines” to cat owners. So far, the drinks’ biggest fans are humans, not cats.
Two Bakers Thrive in Brooklyn, Far From Syria’s Turmoil
By TEJAL RAO
A refugee couple starts selling baklava and other sweets online, while waiting for word on a stranded son and his family.
Ask The Times
‘Why Do Americans Refrigerate Their Eggs?’
By KIM SEVERSON
Our culinary compatriots in Europe, Asia and other parts of the world leave beautiful bowls of eggs on their kitchen counters. So what gives?
Cooking
Gentl and Hyers for The New York Times
A frangipane tart that showcases the pleasures of the dried fruit.
City Kitchen
Pastry for Those Who Prefer Savory to Sweet
By DAVID TANIS
If you have an hour and a box of phyllo dough, make a borek, a Turkish hand pie with a lamb and feta filling.
A Good Appetite
This Sauce Makes Everything Taste Better
By MELISSA CLARK
Melt butter. Add garlic, lemon, herbs and spices. Then pour it over whatever you’d like.
Flames Fuel the Flavor in a Blood Orange Dessert
By FLORENCE FABRICANT
Seasonal citrus gets a turbocharge from a torch and a mint garnish courtesy of Augustine, Keith McNally’s new restaurant.
Yotam Ottolenghi: Eat Your Sugar
By YOTAM OTTOLENGHI
In his new baking column for The New York Times, the chef and cookbook author revels in the joy of a daily treat.
Binding the Nation in Its Love of Meatloaf
By KIM SEVERSON
Two New York Times writers have collaborated on a decidedly bipartisan book of recipes and lore.
City Kitchen
A Savory, Tender Gnocchi Poised for Success
By DAVID TANIS
Beginner’s attempts at potato gnocchi usually produce tough, chewy specimens, but most home cooks can find success making a ricotta version.
Drinks
Andrew White for The New York Times
Erica O’Neal, the wine director at Italienne, retrieving a bottle of wine from the cellar. At the restaurant, she forgoes an old ritual by no longer first pouring a taste for the diner to evaluate.
Some diners feel awkward when they are presented with the wine to taste. Should that age-old ritual be eliminated?
If You Liked Our Gin, Try Our Tonic
By ROBERT SIMONSON
Liquor companies, not content to sell half of the cocktail, are getting into a new business: the nonalcoholic mixers.
11-Hour Lines for a New Ale? Fans Wait, Breweries Worry
By JOSHUA M. BERNSTEIN
The hordes have grown so huge and unwieldy that many businesses feel they have to manage or curtail them.
The Pour
Everything You Ever Wanted to Know About Manufacturing Wine
By ERIC ASIMOV
Wine may be made in the vineyard, but a huge California trade show suggests it needs a lot of assistance.
Wine School
Wine School
Your Next Lesson: Bandol
By ERIC ASIMOV
This fiercely structured red from Provence is a great wine for winter.
Learn to Cook
The New Essentials of French Cooking
By MELISSA CLARK
From a simple omelet to stunning soufflés, these are the definitive French dishes that every modern cook should master.
Featured Recipes
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: The New Chumley’s Raises the Culinary Bar
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Restaurant Review: Glimpses of a Gilded Past at Fowler & Wells
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Restaurant Review: Slurping Solo, in Sweet Isolation, at Ichiran in Brooklyn
Best of 2016
Restaurant Review
Top New York Restaurants of 2016
By PETE WELLS
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.
Culinary Travel
Bites
A Warm and Gooey Dish Steps Up in Zurich
By ADAM H. GRAHAM
At Raclette Factory, the namesake cheese is offered in new ways amid a casual setting.
Heads Up
Humble Magic in Georgian Capital’s Restaurant Renaissance
By ALICE FEIRING
Culinary fever is spreading in Tbilisi, with post-Soviet restaurants dusting off their cookie-cutter menus and focusing on all things organic.
From Couture to Cuisine: Ralph Lauren Opens a London Restaurant
By ELIZABETH PATON
The American fashion designer’s latest foray into the food business debuted in his brand’s flagship store on Regent Street.
MOST POPULAR - FOOD
- Eleven Madison Park Plans a Makeover and a Summer Pop-Up
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- Restaurant Review: Sahib, in Curry Hill, Lets You Eat All Over India
- Sous-Vide Gefilte Fish? A Chef’s Argentine-Jewish Cuisine
- The Waldorf Is Closing, but Its Salad Lives On
- A Portable Roman Snack on the Lower East Side
- A Chef’s Tasting Menu Will Be Available to Go
- Eleven Madison Park Plans a Makeover and a Summer Pop-Up
- The Waldorf Is Closing, but Its Salad Lives On
- Restaurant Review: Sahib, in Curry Hill, Lets You Eat All Over India
- A Good Appetite: For Maximum Crunch (and Convenience), Pull Out Your Sheet Pan
- A Mardi Gras Beer, Straight From Cajun Country
- Sous-Vide Gefilte Fish? A Chef’s Argentine-Jewish Cuisine
- A Good Appetite: Why Do Cooks Love the Instant Pot? I Bought One to Find Out
- A Ramen Master Sets His Sights on the Corner Slice
- In Spain, a Restaurant Reimagines the Famed El Bulli
- Roti, a Recipe Mastered Through Repetition
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