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Last Build Date: Wed, 29 Mar 2017 16:14:05 GMT

Copyright: Copyright 2017 The New York Times Company
 



To Become a Better Cook, Sharpen Your Senses

Tue, 28 Mar 2017 21:47:00 GMT

Learn to listen to your food as it cooks, and to rely on your senses of touch and smell.


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10 Ways to Sharpen Your Kitchen Senses

Tue, 28 Mar 2017 20:12:57 GMT

Become a better cook by learning to rely on all five senses in the kitchen: not just sight and taste, but hearing, touch and smell.


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Restaurant Review: We’ll Always Have Paris, at Augustine

Tue, 28 Mar 2017 16:57:53 GMT

The main dining room at Augustine, Keith McNally’s latest restaurant.Like Keith McNally’s other French restaurants, this new one is a lovely realm of nostalgia and unfussy food.


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At 91, Ella Brennan Still Feeds (and Leads) New Orleans

Mon, 27 Mar 2017 17:05:41 GMT

Ella Brennan, center, presiding at a dinner party at her home in New Orleans in December. All the food and drink came from Commander’s Palace, her restaurant next door.A hard-driving businesswoman, “Hurricane Ella” has mentored generations of chefs, including Paul Prudhomme and Emeril Lagasse.


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What to Cook: Cooking With Your Senses

Wed, 29 Mar 2017 15:10:01 GMT

Three-cup chicken.Try an utterly simple recipe for radishes with sweet butter and salt from Gabrielle Hamilton, or follow Julia Moskin’s consideration of “sensory cooking.”


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A Rabbi Walks Into a Bar — and Enforces the Law

Tue, 28 Mar 2017 19:17:16 GMT

Rabbi Shmouel Semelman comparing two bottles during his inspections.For Jews in Jerusalem and around the world who wonder whether their cocktail is kosher, Rabbi Shmouel Semelman is the go-to guy.


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A Glimpse Inside Nobu Downtown

Tue, 28 Mar 2017 15:14:28 GMT

At Nobu Downtown, a spacious lounge is set in the soaring neoclassical forest of Botticino marble columns.After 23 Years in TriBeCa, the innovative Japanese restaurant chain will move its nerve center next week to a grand space in the financial district.


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The Pour: 12 Wine Grapes Worth Discovering

Wed, 29 Mar 2017 02:49:59 GMT

The vespaiolo grape from the producer Contrà Soarda in the Veneto region of Italy.Some of the greatest values in wine come from grapes that are little known or historically despised.


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A Good Appetite: Eggs for Dinner, and Make It Spicy

Fri, 24 Mar 2017 20:58:09 GMT

Garam masala is stirred into the thickened sauce right at the end.A classic Indian dish of hard-cooked eggs in a robust tomato sauce satisfies for supper.


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City Kitchen: This Meaty Fish Begs to Be Roasted

Tue, 28 Mar 2017 18:18:01 GMT

Monkfish roasted with herbs and olives, and served with black olive tapenade.Firm-fleshed and lean, monkfish was once known as poor man’s lobster.


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Off the Menu: Rotating Recipes at Chefs Club Counter in NoLIta

Tue, 28 Mar 2017 21:59:54 GMT

Chefs Club Counter, a new extension of the NoLIta restaurant, will feature a rotating roster of chefs and their recipes.The latest from Enrique Olvera opens, Angelica Kitchen closes, and other restaurant news.


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Day Trip: All About Oysters in Greenport on Long Island

Wed, 29 Mar 2017 12:00:25 GMT

Mike Osinski, an owner of Widow’s Hole Oyster Company in Greenport, N.Y., examining oysters from his underwater farm.New Yorkers can take the train from Penn Station to a North Fork village to learn about oyster farming (and to taste a few, too).


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First Glance at the New Bar in the Old Four Seasons Space

Mon, 27 Mar 2017 14:54:27 GMT

The square bar in the former Four Seasons restaurant, with a sculpture of brass rods by Richard Lippold, will remain largely intact when the space reopens as the Landmark Rooms at the Seagram Building.The Bar, as it will be called when it opens this spring, will retain a midcentury spirit in design and drinks.


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Front Burner: Seasoning Powders From California for Soups and Fish

Mon, 27 Mar 2017 18:38:25 GMT

Nine colorful seasoning powders from Shed in Healdsburg, Calif.Nine unusual powdered spices from Shed, in Healdsburg, Calif., add flavor to sauces and dips.


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Front Burner: This Food Processor Cooks, Too

Mon, 27 Mar 2017 18:50:51 GMT

All-Clad Prep & Cook has special settings for simmering, steaming, sauces and soup, which can be set according to time, temperature and speed.All-Clad’s latest kitchen machine adds heat to the food processing equation.


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Front Burner: Dieter Roth’s Art Bar Rises Once Again in Manhattan

Mon, 27 Mar 2017 19:46:30 GMT

A reconstruction of Dieter Roth’s bar at the Hauser & Wirth gallery in Manhattan.At a Chelsea gallery, a sculpture by the Swiss artist doubles as a bar, serving drinks and dishes like sunchoke soup and vegetable flatbread.


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Semilla, Praised for Its Tasting Menu, Is Closing

Fri, 24 Mar 2017 16:06:55 GMT

Semilla, in Williamsburg, Brooklyn, will serve its final dinners on Saturday.Saturday will be the final evening for the small chef’s counter in Williamsburg, Brooklyn.


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Front Burner: Meat Is the Main Attraction at Manzo in Eataly Flatiron

Mon, 27 Mar 2017 19:27:56 GMT

Butchering on display at Manzo, the meat-focused restaurant at Eataly Flatiron.The restaurant Manzo now includes a glass-enclosed butcher room and a rotisserie.


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Front Burner: Fonio, a West African Grain, Is the Star of a Brooklyn Talk

Mon, 27 Mar 2017 18:05:33 GMT

Pierre Thiam, a chef and a native of Senegal, will demonstrate African cooking at the Museum of Food and Drink in Brooklyn on Thursday.Pierre Thiam, a chef from Senegal, will demonstrate how to use this high-protein grain at the Museum of Food and Drink.


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Front Burner: A Drinker’s Guide to Rum

Mon, 27 Mar 2017 18:11:04 GMT

The book describes scores of rums and provides cocktail recipes.“Rum: The Manual” covers the history of the world’s most diverse spirit.


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Her Memory Fading, Paula Wolfert Fights Back With Food

Tue, 21 Mar 2017 21:09:41 GMT

Paula Wolfert, the pioneering cookbook author, in her kitchen in Sonoma, Calif. She follows a special diet she designed in hopes of combating dementia.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.


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Restaurant Review: Testing the Limits of Trust, and Sushi, at Sugarfish

Tue, 21 Mar 2017 16:07:01 GMT

The New York branch of a Los Angeles chain has plenty of efficiency and customers, but the fish options can be limited.



Hungry City: Finding the Joys of Jianbing Across New York

Mon, 20 Mar 2017 19:40:59 GMT

The Flying Pig batter is earthier and more assertive than its competitors’.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.


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Americans Ate 19% Less Beef From ’05 to ’14, Report Says

Wed, 29 Mar 2017 02:33:44 GMT

The Natural Resources Defense Council, an environmental group, said lower demand reduced greenhouse gas emissions.


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The Death and Rebirth of the Duncan Grapefruit

Mon, 20 Mar 2017 16:27:41 GMT

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.


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Montreal Chefs Are Fuming Over a Casino’s French Import

Fri, 17 Mar 2017 16:46:34 GMT

The new L’Atelier de Joël Robuchon in the Casino de Montreal.Many are angry that the Quebec government passed them over and chose the French chef Joël Robuchon to run a flagship restaurant.


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Adam Leonti Will Become Chef at Sessanta Instead of Harvey

Wed, 22 Mar 2017 19:22:46 GMT

Adam Leonti had been ready for two years to lead the kitchen of Harvey, but “it did not seem right anymore, so I left.”Tired of waiting for Harvey to open in the Williamsburg Hotel, the former Vetri chef will join John McDonald’s restaurant in SoHo.


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Behind Lucky Peach’s Closing, Colliding Visions

Sat, 18 Mar 2017 01:50:48 GMT

The cover of the first issue of Lucky Peach in 2011. The magazine will print its final issue in the fall.The irreverent magazine, which linked food and journalism in a fresh way, foundered in part on differences among its partners.


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Chefs Struggle Over Whether to Serve Up Politics

Tue, 14 Mar 2017 20:33:30 GMT

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.


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Mixing Food and Feminism, Bloodroot Is 40 and Still Cooking

Tue, 14 Mar 2017 16:40:48 GMT

Business partners and friends, Noel Furie, left, and Selma Miriam, who still find new inspiration for their feminist enterprise, Bloodroot.The bookstore and vegetarian restaurant in Bridgeport, Conn., has been following its appetites and ideals since it opened in 1977.


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Restaurant Review: A MacGyver of Slow-Cooked Meats at Franklin Barbecue

Tue, 14 Mar 2017 16:49:34 GMT

People begin lining up early in the morning to better the odds of getting in on the meat festival that is Franklin Barbecue in Austin, Tex.Aaron Franklin, a new-traditionalist tinkerer, is producing exemplary brisket and long lines in Austin, Tex.


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Hungry City: Butterfunk Kitchen Is Driven by Soul Food and Built on Memories

Thu, 09 Mar 2017 15:45:13 GMT

The chef Chris Scott opened Butterfunk Kitchen in April with his wife, Eugenie Woo.Deviled eggs, deep-fried corn on the cob and scrapple honor the chef’s roots at this restaurant in Windsor Terrace, Brooklyn.


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Q. and A.: Tips From an Ambassador for Israeli Cuisine

Wed, 22 Mar 2017 04:01:02 GMT

The chef Michael Solomonov, who owns five restaurants in Philadelphia, is the host of a documentary on Israeli cuisine.Michael Solomonov, the chef at Zahav in Philadelphia, is the host of a new documentary film on Israel and its dynamic food scene.


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Eat: The Wonder of Three Ingredients

Fri, 24 Mar 2017 23:00:16 GMT

Radishes with sweet butter and kosher salt.Radishes, sweet butter and coarse salt are a testament to restraint.


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Bittersweet Radicchio Is at Its Peak Now

Mon, 20 Mar 2017 20:48:11 GMT

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

Fri, 17 Mar 2017 15:53:19 GMT

This rich ice cream, rippled with chocolate fudge, captures the essence of the classic soda fountain drink.


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City Kitchen: My New Favorite Beans

Tue, 21 Mar 2017 18:45:00 GMT

This vegetarian stew of purgatory beans, fennel and peas gets showered with fresh herbs.Purists eat them plain, with salt and a spoonful of olive oil, but they are especially satisfying in an it’s-almost-spring stew.


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The Verdant Food of Iran Entices at Persian New Year

Tue, 14 Mar 2017 17:57:35 GMT

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.


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City Kitchen: The French Love to Eat This. Why Don’t Americans?

Fri, 10 Mar 2017 17:43:14 GMT

Rabbit braised in white wine is garnished with chives and served with noodles.Braise lean, tender rabbit with wine, herbs, mustard and crème fraîche for a classic and marvelous meal.


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A Good Appetite: Beef Barley Soup Lightens Up

Fri, 10 Mar 2017 15:59:40 GMT

The beef stew meat is cut into half-inch cubes.Fragrant with spices, tangy with lemon, and filled with vegetables, this is not your typical bowl.


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Eat: The Secret That Brings These Pancakes to Life

Thu, 16 Mar 2017 09:00:02 GMT

Cast-iron sourdough pancakes.A fruit-filled pancake as thick and even as a layer of birthday cake.


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The Bright Magic of Citrus in the Baking Pan

Tue, 07 Mar 2017 15:27:54 GMT

Yotam Ottolenghi’s rosemary, olive oil and orange cake.The scent and taste of lemon evoke powerful memories of childhood summers in Italy.


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A Good Appetite: How Cooking Dinner Can Be a Dance

Fri, 03 Mar 2017 17:27:55 GMT

Dijon mustard adds a bit of zest to the recipe.Once you get in the groove, preparing the day’s final meal can morph from a formidable chore into a delight.


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City Kitchen: A Relative of Couscous Finds a Wider Fan Base

Fri, 03 Mar 2017 17:56:22 GMT

In this calamari and fregola stew, basil leaves are added at the end of cooking.With roots in Tunisian and Sardinian cooking, fregola has become an attractive ingredient for American cooks, especially among chefs.


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The Pour: One Wine Glass to Rule Them All

Thu, 16 Mar 2017 18:49:08 GMT

A selection of wine glasses that were tested.A vast number of choices and contradictory advice can make buying a set baffling, but a few principles will help simplify the process.


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Your Next Lesson: Ribeira Sacra

Thu, 23 Feb 2017 19:01:35 GMT

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.


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Opinion: Ignore the Snobs, Drink the Cheap, Delicious Wine

Fri, 17 Mar 2017 19:05:45 GMT

Flavor engineers are designing bottles to please consumers’ palates.


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Spirits of The Times: Irish Whiskeys Rise Above the Annual Celebration

Mon, 13 Mar 2017 19:22:29 GMT

Irish whiskey has been the fastest growing spirit in the United States, with sales soaring over the last 15 years.Sales have soared over the last 15 years, and so has the level of quality for this distinctive spirit.


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The Pour: Want to Pick Better Bottles? Repeat After Me: Wine Is Food

Mon, 06 Mar 2017 17:18:53 GMT

Thinking about what you drink as carefully as you do about what you eat can lead to much better bottles on the table.


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Cooking Techniques

Mon, 22 Sep 2014 22:26:46 GMT

A library of more than 50 videos demonstrating simple skills that home cooks should master.



Restaurant Review: Top New York Restaurants of 2016

Wed, 21 Dec 2016 03:19:07 GMT

Our critic counts down his favorites among the new places he reviewed this year.



Bites: A Barcelona Restaurant With a Dash of Creativity

Fri, 24 Mar 2017 04:01:11 GMT

Ratatouille tacos at Cometa Pla in Barcelona, Spain, which highlights organic Catalan producers.Giuseppe Padula, the chef at Cometa Pla, is from southern Italy and aims to present sophisticated, healthy food.


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Check In: In Vietnam, a Doyenne of Food Expands to Tasteful Lodging

Sat, 25 Mar 2017 23:50:17 GMT

The welcoming, reasonably priced Maison Vy in Hoi An is the creation of the well-regarded chef Trinh Diem Vy.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.


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Bites: A Restaurant That Brings the Italian Coast to Miami Beach

Fri, 17 Mar 2017 10:00:24 GMT

Ravioli with smoked mozzarella, pachino tomato and basil.Forte dei Marmi serves food kissed by a sea breeze, always a good idea in a sun-drenched location.


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Frugal Traveler: Beer on a Budget in San Diego

Sun, 26 Mar 2017 06:00:05 GMT

Looking out over the Pacific Beach.The Southern California city isn’t just about the beautiful outdoors. Beer has taken hold in a big way.


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