Her Memory Fading, Paula Wolfert Fights Back With Food
By KIM SEVERSON
The pioneering cookbook author, who has Alzheimer’s disease, no longer cooks much. But a special diet and persistence keep her as kinetic as ever.
The Death and Rebirth of the Duncan Grapefruit
By DAVID MARGOLICK
Todd Anderson for The New York Times
The classic Duncan grapefruit has become virtually impossible to find beyond a few places like Hollieanna Groves in Maitland, Fla.
Once a breakfast staple, this white, seed-packed variety of the fruit has all but disappeared. Yet there are hints of a small-scale revival.
Restaurant Review
Testing the Limits of Trust, and Sushi, at Sugarfish
By PETE WELLS
The New York branch of a Los Angeles chain has plenty of efficiency and customers, but the fish options can be limited.
Montreal Chefs Are Fuming Over a Casino’s French Import
By IAN AUSTEN
Many are angry that the Quebec government passed them over and chose the French chef Joël Robuchon to run a flagship restaurant.
Adam Leonti Will Become Chef at Sessanta Instead of Harvey
By FLORENCE FABRICANT
Tired of waiting for Harvey to open in the Williamsburg Hotel, the former Vetri chef will join John McDonald’s restaurant in SoHo.
Paula Wolfert’s World
By SAM SIFTON
Check out Kim Severson’s beautiful profile of the cookbook author, and make some of her recipes.
Bittersweet Radicchio Is at Its Peak Now
By FLORENCE FABRICANT
There are more varieties than ever available to cooks, in a vibrant array of shapes and colors.
A Good Appetite
A Chocolate Malted You Can Scoop
By MELISSA CLARK
This rich ice cream, rippled with chocolate fudge, captures the essence of the classic soda fountain drink.
City Kitchen
My New Favorite Beans
By DAVID TANIS
Purists eat them plain, with salt and a spoonful of olive oil, but they are especially satisfying in an it’s-almost-spring stew.
Hungry City
Finding the Joys of Jianbing Across New York
By LIGAYA MISHAN
The savory crepe with an omelet underbelly and a heart of fried dough was once elusive, but some chefs are trying to make it as essential as tacos and falafel.
Americans Ate 19% Less Beef From ’05 to ’14, Report Says
By STEPHANIE STROM
The Natural Resources Defense Council, an environmental group, said lower demand reduced greenhouse gas emissions.
The Pour
One Wine Glass to Rule Them All
By ERIC ASIMOV
A vast number of choices and contradictory advice can make buying a set baffling, but a few principles will help simplify the process.
Off the Menu
Alex Stupak Unveils His Empellón Flagship in Midtown Manhattan
By FLORENCE FABRICANT
A move by James Kent, Masa Takayama’s non-sushi project moves forward, and other restaurant news.
When the French Chef Becomes the Pitmaster’s Pupil
By FLORENCE FABRICANT
The new executive chef at Benoit in New York, Laetitia Rouabah, is teaming up with Hometown Bar-B-Que’s pitmaster, Billy Durney.
Bien Cuit Set to Open in Grand Central
By FLORENCE FABRICANT
The Brooklyn bakery will sell croissant bread pudding and curried choux puffs in addition to its breads.
Treasures From the Sea, and Tastes From Singapore
By FLORENCE FABRICANT
The cafe at the Asia Society is serving Peranakan food, a blend of Chinese and Malay recipes from Singapore, in conjunction with a shipwreck exhibition.
For a London Dry Gin, a More Assertive Tonic
By FLORENCE FABRICANT
This mixer from Q Drinks is a fine match for juniper-forward gins.
Israel’s Rich Culinary Legacy Revealed in a New Film
By FLORENCE FABRICANT
A documentary follows the chef Michael Solomonov on a journey through the country’s kitchens.
One Man’s Mission to Sketch New York Restaurants
By FLORENCE FABRICANT
A new exhibition shows some of the work of John Donohue, a former New Yorker editor, who draws city architecture.
Behind Lucky Peach’s Closing, Colliding Visions
By TEJAL RAO
The irreverent magazine, which linked food and journalism in a fresh way, foundered in part on differences among its partners.
Restaurants and News
Chefs Struggle Over Whether to Serve Up Politics
By KIM SEVERSON
Dustin Chambers for The New York Times
A group of chefs gather at Serenbe, a farming and residential community south of Atlanta, the James Beard Foundation’s Chefs Boot Camp for Policy and Change.
Since the election, many restaurateurs have taken a stand on tough issues, especially immigration. But others are torn.
Mixing Food and Feminism, Bloodroot Is 40 and Still Cooking
By TEJAL RAO
The bookstore and vegetarian restaurant in Bridgeport, Conn., has been following its appetites and ideals since it opened in 1977.
Q. and A.
Tips From an Ambassador for Israeli Cuisine
By DAN SALTZSTEIN
Michael Solomonov, the chef at Zahav in Philadelphia, is the host of a new documentary film on Israel and its dynamic food scene.
Marijuana Industry Presses Ahead in California’s Wine Country
By THOMAS FULLER
Sonoma County has become a seedbed of cannabis experimentation, despite threats from the Trump administration to increase enforcement against recreational use.
Restaurant Review
A MacGyver of Slow-Cooked Meats at Franklin Barbecue
By PETE WELLS
Aaron Franklin, a new-traditionalist tinkerer, is producing exemplary brisket and long lines in Austin, Tex.
Hungry City
Butterfunk Kitchen Is Driven by Soul Food and Built on Memories
By LIGAYA MISHAN
Deviled eggs, deep-fried corn on the cob and scrapple honor the chef’s roots at this restaurant in Windsor Terrace, Brooklyn.
The Chef
Italian Food With Southern Soul
By KIM SEVERSON
At their four restaurants in Memphis, the chefs Andrew Ticer and Michael Hudman build Italian dishes with the local ingredients they love.
Carol Field, Italian Food Expert, Dies at 76
By WILLIAM GRIMES
She was one of the new wave of cookbook writers who put as much emphasis on fine writing and context as on the recipes themselves.
Cultured Traveler
Celebrating Food and Wine in Bordeaux
By CHARLY WILDER
This port city in southwestern France has surpassed its wine reputation and become a full-fledged gastro hub.
Wine Bar Sues Trump and Hotel, Claiming Illegal Advantage
By NIRAJ CHOKSHI
A couple say that their bar and restaurant, Cork, has suffered from unfair competition from establishments in Trump International Hotel in Washington.
Burrowing Under Luminous Ice to Retrieve Mussels
By CRAIG S. SMITH
When the winter tide goes out on a northern Canadian bay, some Inuit clamber into the ice caves below to harvest fresh food.
Honey, Please Pick Up Some Grilled Tilapia at the Gas Station
By BRYAN MILLER
A wave of gas stations and convenience stores are capitalizing on a growing demand for fresh, healthful and convenient road food.
Cooking
The Verdant Food of Iran Entices at Persian New Year
By SAMIN NOSRAT
Michael Kraus for The New York Times
From far left: herbed rice with tahdig; herb and radish salad with feta and walnuts; fish stuffed with herbs, walnuts and pomegranate.
During Nowruz, the holiday table abounds with vibrantly flavored dishes dense with herbs and symbolism.
City Kitchen
The French Love to Eat This. Why Don’t Americans?
By DAVID TANIS
Braise lean, tender rabbit with wine, herbs, mustard and crème fraîche for a classic and marvelous meal.
A Good Appetite
Beef Barley Soup Lightens Up
By MELISSA CLARK
Fragrant with spices, tangy with lemon, and filled with vegetables, this is not your typical bowl.
Eat
The Secret That Brings These Pancakes to Life
By TEJAL RAO
A fruit-filled pancake as thick and even as a layer of birthday cake.
The Bright Magic of Citrus in the Baking Pan
By YOTAM OTTOLENGHI
The scent and taste of lemon evoke powerful memories of childhood summers in Italy.
A Good Appetite
How Cooking Dinner Can Be a Dance
By MELISSA CLARK
Once you get in the groove, preparing the day’s final meal can morph from a formidable chore into a delight.
City Kitchen
A Relative of Couscous Finds a Wider Fan Base
By DAVID TANIS
With roots in Tunisian and Sardinian cooking, fregola has become an attractive ingredient for American cooks, especially among chefs.
Rediscovering Black Bean Soup
By JULIA MOSKIN
Done well, this American classic can be a perfect dish: big-tasting, filling, nutritious and very easy to make.
Utica Greens: A Central New York Staple With Multiple Identities
By JIM SHAHIN
Tracing the origins of an Italian-American dish beloved in the central part of the state, but not much beyond.
City Kitchen
A Croque-Madame Dressed Up With Crab
By DAVID TANIS
Add fresh crab meat to this French cafe classic, a hot ham and cheese sandwich adorned with an egg.
A Good Appetite
A Vegetable Tart, but Nothing Too Dainty
By MELISSA CLARK
This roasted mushroom and butternut squash tart, loaded with cheese on a whole-grain crust, is more rustic than refined, and better for it.
Drinks
Your Next Lesson: Ribeira Sacra
By ERIC ASIMOV
William P. O'Donnell/The New York Times
From left, D. Ventura Ribeira Sacra Viña Caneiro, Décima Ribeira Sacra 2014 and Guímaro Ribeira Sacra Tinto 2015.
These reds from the Galicia region of northwestern Spain are both ancient and strikingly modern.
Opinion
Ignore the Snobs, Drink the Cheap, Delicious Wine
By BIANCA BOSKER
Flavor engineers are designing bottles to please consumers’ palates.
Spirits of The Times
Irish Whiskeys Rise Above the Annual Celebration
By ERIC ASIMOV
Sales have soared over the last 15 years, and so has the level of quality for this distinctive spirit.
The Pour
Want to Pick Better Bottles? Repeat After Me: Wine Is Food
By ERIC ASIMOV
Thinking about what you drink as carefully as you do about what you eat can lead to much better bottles on the table.
Alinea Group of Chicago Opening Cocktail Lounges in New York
By FLORENCE FABRICANT
The Aviary and the Office will move into the Mandarin Oriental New York on Columbus Circle.
Cooking Guides
How to Drink Wine
By ERIC ASIMOV
Learn how to talk about wine, pair it with food, order it at a restaurant and more.
Featured Recipes
How-To Videos
Cooking Techniques
A library of more than 50 videos demonstrating simple skills that home cooks should master.
Recent Reviews
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
Check In
In Vietnam, a Doyenne of Food Expands to Tasteful Lodging
By SARA LIEBERMAN
Trinh Diem Vy runs four of the most popular restaurants in the charming town of Hoi An, Vietnam, and the 35-room Maison Vy is her first hotel venture.
Bites
A Restaurant That Brings the Italian Coast to Miami Beach
By FLORENCE FABRICANT
Forte dei Marmi serves food kissed by a sea breeze, always a good idea in a sun-drenched location.
Frugal Traveler
Beer on a Budget in San Diego
By LUCAS PETERSON
The Southern California city isn’t just about the beautiful outdoors. Beer has taken hold in a big way.
Boîte
Now Serving in Williamsburg: A Bar Hidden in a Deli
By JOSHUA DAVID STEIN
Mezcaleria La Milagrosa, which is behind a freezer door, serves five types of margaritas in a festive atmosphere.
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- Five Inexpensive Sushi Restaurants in New York
- Bittersweet Radicchio Is at Its Peak Now
- Hungry City: Finding the Joys of Jianbing Across New York
- Off the Menu: Alex Stupak Unveils His Empellón Flagship in Midtown Manhattan
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- Her Memory Fading, Paula Wolfert Fights Back With Food
- Americans Ate 19% Less Beef From ’05 to ’14, Report Says
- Five Inexpensive Sushi Restaurants in New York
- Hungry City: Finding the Joys of Jianbing Across New York
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