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Last Build Date: Thu, 27 Apr 2017 20:34:17 GMT

Copyright: Copyright 2017 The New York Times Company
 



Hungry City: Bracing Burmese Food, Full of Contradictions, at Together

Thu, 27 Apr 2017 19:20:30 GMT

Here, ah sone khauswe thoke, a tangle of yellow noodles that is disarmingly fun to eat.The city’s lone Burmese restaurant brings the rings and chain links of the Burmese alphabet to a Brooklyn street otherwise inscribed in English, Russian and Mandarin.


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Wine School: Lambrusco Shakes Off Its Cloying Reputation

Thu, 27 Apr 2017 19:39:00 GMT

From left, Camillo Donati Lambrusco dell’Emilia I.G.P. 2014, Cleto Chiarli Pruno Nero Dry VS, and Vigneto Saetti Lambrusco dell’Emilia I.G.P. 2015.Conventional wisdom about this sparkling red may pose an obstacle, but drinking the wine will revise many opinions.


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Wine School: Your Next Lesson: Spätlese Riesling

Thu, 27 Apr 2017 19:39:04 GMT

Your homework, from left: Joh. Jos. Prüm Mosel Riesling Spätlese Bernkasteler Badstube 2015; Carl Loewen Mosel Riesling Spätlese Leiwen Laurentiuslay 2015; and Dönnhoff Nahe Riesling Spätlese Oberhäuser Brücke 2015.The sweetness and the German on the label may present obstacles, but these wines are too thrilling and versatile to ignore.


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The Single Most Important Ingredient

Wed, 26 Apr 2017 21:43:20 GMT

Salt has a multidimensional relationship with flavor: It has its own taste, and it both balances and enhances the flavors of other ingredients.Salt has a greater impact on flavor than anything else. Learn to use it well, and your food will be good.


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American Brandy Is Surging, Even in Whiskey Country

Tue, 25 Apr 2017 17:17:40 GMT

Daniel Farber, owner of Osocalis Distillery in Soquel, Calif., with a glass of brandy. He is one of many distillers betting that brandy will be the next big brown liquor.Copper & Kings, in Kentucky, is just one of many distillers, large and small, betting that brandy will be the next big brown liquor.


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Restaurant Review: Union Square Cafe Returns, With More Than a Dash of Déjà Vu

Tue, 25 Apr 2017 22:23:22 GMT

As before, there is an upstairs balcony, but now it’s roomier.The reboot of Danny Meyer’s first restaurant replicates much of the look, taste and comfort that made the original so popular.


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Eat: Provence in a Bowl

Thu, 27 Apr 2017 09:00:25 GMT

Soupe au pistou (vegetable soup with pesto).Jessica B. Harris’s soupe au pistou will take you from spring through summer, with your pot reflecting the bounty of the seasons.


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What to Cook: Bread’s Second Life

Wed, 26 Apr 2017 15:10:01 GMT

Caesar salad.Turn an old loaf into a hearty soup, or let Samin Nosrat lead you on a path to no-recipe cooking.


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On Desserts : Baking Is All in the Hands

Wed, 26 Apr 2017 09:00:04 GMT

Strawberry shortcake, a dish that captures all that is joyful, comforting and even magical about baking.So much of the pleasure is tied to touch.


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Neighborhood Joint: The Leg of Lamb Is Popular. So Is the Conversation.

Wed, 26 Apr 2017 12:00:13 GMT

Akropolis Meat Market opened in Astoria, Queens, in 1975.At Akropolis Meat Market in Astoria, Queens, founded by a Greek immigrant in 1975, customers chat and linger while their orders are prepared.


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Carry-On: What Anthony Bourdain Can’t Travel Without

Wed, 26 Apr 2017 04:01:01 GMT

These are items Anthony Bourdain, the host of the CNN program “Parts Unknown,” always packs when he travels.The host of “Parts Unknown” always brings Moleskine notebooks, jujitsu uniforms and clothing that will work as a pillow.


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Off the Menu: Made Nice, the Latest From Daniel Humm and Will Guidara, Opens

Wed, 26 Apr 2017 04:34:06 GMT

Daniel Humm, left, and Will Guidara at their new fast-casual restaurant, Made Nice, in the Flatiron district.Empire Diner unveils its latest iteration, chef moves and other restaurant news.


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Toast Ale, From Recycled Bread, Is Now Brewed in New York

Mon, 24 Apr 2017 17:38:32 GMT

Tristram Stuart, who has been battling food waste for 15 years, discovered a way to turn bread into craft ale.Fighting food waste, a British team enlists a Bronx brewery, and plans to sell the beer in stores, restaurants and bars.


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Wines of The Times: From the Sonoma Coast, Chardonnays of Energy and Memories

Fri, 21 Apr 2017 20:34:42 GMT

Chardonnay from the Sonoma Coast.The wine panel finds great potential and at the same time ponders why some bottles seem so vibrant while others do not.


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An Early Look at the Grill, in the Former Four Seasons Space

Mon, 24 Apr 2017 13:26:39 GMT

The first of two new restaurants in the Seagram Building opens May 2, with dishes and décor that evoke 1958.



Hungry City: Tastes of Chile at La Roja de Todos in Queens

Thu, 20 Apr 2017 16:31:21 GMT

Vania Isler, the owner’s daughter, works the floor at La Roja de Todos in Corona, Queens.Vania Isler, the owner’s daughter, steers the unfamiliar toward dishes “you can find only here,” like pastel de choclo, a casserole topped with a charred crust of corn and basil.


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City Kitchen: Three Ways to Let Fresh Asparagus Shine

Fri, 21 Apr 2017 19:38:58 GMT

Char asparagus in a hot cast-iron skillet or griddle, over hot coals, or under the broiler.An ode to the springtime spear.


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Front Burner: Cookbook Offers a Taste of London’s Famed Firehouse

Mon, 24 Apr 2017 16:39:17 GMT

“Chiltern Firehouse: The Cookbook” has recipes and the inside story of a famed London hotel and restaurant.‘Chiltern Firehouse’ explains how André Balazs transformed a rundown building into a successful hotel and restaurant.


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Front Burner: Truffle Burgers for a Rich Meal at Home

Mon, 24 Apr 2017 17:16:19 GMT

Bowery Meat Company serves a burger made with a new truffled beef blend from the butcher Pat LaFrieda.Pat LaFrieda’s new burger blend adds Urbani truffles to the mix.


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Front Burner: Economical Aluminum Skillets With Heft

Mon, 24 Apr 2017 16:15:29 GMT

Aluminum skillets with nonstick ceramic coating, from Ballarini.Food52 now sells professional nonstick pans from the Italian manufacturer Ballarini.


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Front Burner: A Creative Chef Sets His Sights on Doughnuts

Mon, 24 Apr 2017 16:31:15 GMT

Wylie Dufresne at his new shop, Du’s Donuts, in Williamsburg, Brooklyn.At Du’s Donuts in Williamsburg, Brooklyn, Wylie Dufresne specializes in cake doughnuts.


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Front Burner: New Danish Cheeses Make Their American Debut

Mon, 24 Apr 2017 16:27:04 GMT

New organic cheeses from Denmark, imported by Murray’s Cheese.Murray’s Cheese is importing a dozen cheeses from small organic producers in Denmark.


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Front Burner: A Reusable Pouch for Wine on the Go

Mon, 24 Apr 2017 16:05:39 GMT

VinoGo, a reusable wine pouch.VinoGo, a wineskin for modern times, holds a standard 750-milliliter bottle.


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A Day in the Life of a Food Vendor

Tue, 18 Apr 2017 20:30:42 GMT

Kabir Ahmed cooks to order during the early shift in his food cart.The vendors are a fixture of New York streets and appetites, yet they struggle daily with weather, logistics and rules. Here’s the story of one.


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The Chef: Cooking Got Barbara Lynch Out of South Boston, and Brought Her Back

Mon, 17 Apr 2017 15:57:36 GMT

The chef Barbara Lynch outside the Shamrock Pub and Grill in South Boston, where she grew up.By the time the chef, who grew up in a housing project, dropped out of high school, her studies had been reduced to one area: home economics.


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Immigration Inquiry Draws Protest at Tom Cat Bakery

Fri, 21 Apr 2017 20:43:01 GMT

Workers and activists rallying outside Tom Cat Bakery in the Long Island City section of Queens on Friday.New York food businesses join in “A Day Without Bread” to support Queens workers who may be fired.


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‘Unicorn Food’ Is Colorful, Sparkly and Everywhere

Wed, 19 Apr 2017 17:56:58 GMT

The unicorn Frappuccino.Starbucks is selling ‘unicorn Frappuccinos,’ which now join bagels, lattes and toast as the latest foods to get a rainbow makeover.


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An Unexpected Wine Sanctuary in Baja California

Thu, 27 Apr 2017 17:07:49 GMT

The vineyard at Bruma Valle de Guadalupe, a small resort that is being expanded by Juan Pablo Arroyuelo, a Mexico City developer.Vineyards and culinary marvels beckon in the austere backcountry of the Valle de Guadalupe in Mexico.


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Hungry City: The Smoky Allure of Lebanon Wafts Through Wafa’s Express

Fri, 14 Apr 2017 17:06:48 GMT

At a small restaurant in East Williamsburg, the usual Middle Eastern dishes turn intense: brighter, earthier, smokier, creamier.



Red, Ripe and Renegade: Berries That Break All the Rules

Wed, 19 Apr 2017 05:12:38 GMT

The strawberries at Harry’s Berries, grown in Oxnard, Calif., are harvested only once every five days, to give the fruit time to reach its peak flavor.They don’t produce a lot or last long. But Harry’s Berries, a 50-year-old family farm in California, thrives by selling strawberries at their peak.


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Unilever Buys Sir Kensington’s, Maker of Fancy Ketchup

Thu, 20 Apr 2017 13:30:01 GMT

Sir Kensington’s puts hip spin on common condiments that are already part of the Unilever’s offerings.Months after fending off a $143 billion takeover offer from Kraft Heinz, the big Anglo-Dutch food company is buying a small but innovative condiments maker.


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The ‘Dorm-Room Chef’ Graduates to a Brooklyn Townhouse

Thu, 20 Apr 2017 15:53:49 GMT

Jonah Reider, standing, at his supper club Pith serving, from left, Synead, Gabriella Valls, Matt FX and Ian Purkayastha. Pith has moved to the Wallabout neighborhood in Brooklyn.Jonah Reider turned his college room into a hot New York restaurant. Post-graduation, he is back in a Brooklyn townhouse, with bigger fish to fry.


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Off the Menu: Fusco, Scott Conant’s Latest, Will Open in Flatiron District

Wed, 19 Apr 2017 16:33:11 GMT

Scott Conant’s new restaurant, Fusco, is an elegant throwback with tablecloths, mirrors and crystal chandeliers.A rooftop bar from Dale Talde, Dominique Ansel’s Los Angeles plans, and other openings and restaurant news.


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How Melbourne Landed the World’s 50 Best Restaurants Awards

Wed, 05 Apr 2017 20:39:18 GMT

Kylie Kwong presides at the wok at the Chefs’ Feast, a showcase of local produce and flavors at St. Kilda Beach, near Melbourne. She was one of seven chefs cooking at the beach party, the first official event of the World’s 50 Best Restaurants awards.The Australian city may not seem to rank as a top food destinations, but its marketing offensive was first-rate.


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Neighborhood Joint: In the Bronx, Jamaican Patties That Are ‘Worth the Wait’

Fri, 21 Apr 2017 12:43:54 GMT

Keith Robinson flips, catches and arranges vegetable patties at the Kingston Tropical Bakery in the Wakefield section of the Bronx. It opened in 1970.Kingston Tropical Bakery in the Wakefield neighborhood has been a go-to for Jamaican food for 47 years.


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A Good Appetite: Fish That’s Fast, Easy and Sometimes Even Fancy

Tue, 25 Apr 2017 19:16:36 GMT

Butterflied trout marries the convenience of a fillet with the succulence of a whole fish. Here, it is served with chive butter and roe.Broiled butterflied trout works just as well for a weeknight meal as it does for company.


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A Good Appetite: Putting the Tender in Pork Tenderloin

Tue, 18 Apr 2017 16:24:21 GMT

The cut contains very little fat, so overcooking can happen quickly.Stuffing a butterflied tenderloin with shallots, herbs and capers keeps the dryness-prone meat juicy and giving.


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A Good Appetite: An Ambrosial Cake, and That’s Just the Filling

Fri, 07 Apr 2017 18:12:53 GMT

Filling swirled on layers of ambrosia cake.The festive fruit salad or dessert inspired this billowing coconut dessert.


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Become a Disciple of Duck Wings

Tue, 18 Apr 2017 18:05:13 GMT

Justin Smillie, who serves duck wings at Upland in Manhattan, said they are “fun things, a quick nosh and great for parties.”Rich and gamy, these have found their way onto restaurant menus and can be made easily at home.


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City Kitchen: Mushrooms on Toast, Done Just Right

Tue, 11 Apr 2017 17:37:59 GMT

The best way to make mushrooms on toast is to use a very hot pan so the mushrooms brown properly.A home cook in Britain is coaxed into sharing her recipe.


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City Kitchen: Tapping an Ancient Grain for a Modern Meal

Tue, 04 Apr 2017 19:46:16 GMT

Peas complement a pasta made from farro, an ancient grain.Pasta with peas, a classic combination updated with farro spaghetti, makes for a quick springtime dinner.


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A Good Appetite: Carrots, Striking and Sweet, Have Arrived

Fri, 31 Mar 2017 17:12:25 GMT

Roasting makes carrots’ sweet juices condense in high heat, turning honeylike and golden. The flesh slackens, and the pointy bits char.The root vegetables shed their image as a kitchen workhorse and take a starring role in this simple, tangy salad.


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The Pour: Wine Industry Finds a Companion in a Competitor: Marijuana

Fri, 14 Apr 2017 20:58:50 GMT

Phil Coturri, a viticulturist who oversees the vineyard at Kamen Estate in Sonoma, Calif., has also been growing marijuana for almost 40 years.Some worried that legalized cannabis would infringe on the wine business, but the two industries have embraced their shared agricultural base.


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Front Burner: Carrot Spirit Adds Verve to Spring Drinks

Mon, 17 Apr 2017 17:13:36 GMT

C from Boardroom Spirits is made from carrots.C from Boardroom Spirits is an eau de vie distilled solely from carrots.


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Has Coffee Gotten Too Fancy?

Mon, 10 Apr 2017 22:15:35 GMT

At Locol, a fast-food chain in California, a cup of premium coffee costs just $1, or $1.50 with milk and sugar.The head of coffee at Locol, the California fast-food chain, sells a high-quality cup for just $1. Now he wants to make good coffee more accessible, in every way.


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Coup, a New Manhattan Bar, Aims to Serve Up an Antidote to Trump

Wed, 12 Apr 2017 13:45:45 GMT

From left, Ravi DeRossi, Max Green and Sother Teague, who will open the bar Coup, at 64 Cooper Square, next week.As happy hour gives way to angry politics, the business plans to donate proceeds to groups like Planned Parenthood.


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Wines of The Times: New Beaujolais, but Not Nouveau

Thu, 06 Apr 2017 19:06:19 GMT

The Beaujolais region of France, long known for mass-produced wines, has proved that it can make complex wines as well.The rising level of quality in the wines is lifting even the less exalted areas of the region.


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Drink: The Ghost at the Bar

Fri, 07 Apr 2017 09:00:10 GMT

The Gibson.Like other communities, bars honor and remember those who say goodbye.


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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.



Heads Up: Millennials Answer the Call of Mexican Wine Country

Tue, 25 Apr 2017 09:00:20 GMT

The Bruma hotel.Raw and quirky, Valle de Guadalupe is drawing 20- and 30-somethings with modern, design-y wineries and a grit that can’t be found in Napa or Sonoma.


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Bites: A Nairobi Restaurant With Local Ingredients and a Dreamy Vibe

Fri, 21 Apr 2017 10:00:01 GMT

Spinach ravioli in porcini mushroom sauce at 45 Degrees Kitchen.45 Degrees Kitchen, which opened in late 2015, prides itself on sourcing locally. Very locally.


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Harlem’s French Renaissance

Sun, 23 Apr 2017 04:00:13 GMT

Chéri is on a handsome stretch of Malcolm X Boulevard, between West 121st and West 122nd Street. The owner operated a restaurant in Paris for 20 years before moving to New York.A small Francophile community, lured by Harlem’s sense of community and storied history, has sprung up, and along with it have come French restaurants.


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Pursuits: In Brno, Drinks for Morning, Noon and Night

Sun, 23 Apr 2017 04:00:12 GMT

Bar, Ktery Neexistuje, or the Bar Which Doesn’t Exist, is on a narrow street northeast of the main square in Brno. Rare bottles fill shelves that reach to the ceiling.A whirlwind tour of the drinks scene in the Czech Republic’s second city.


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Boîte: No Guest List at This Lower East Side Hot Spot

Tue, 11 Apr 2017 18:55:31 GMT

The nocturnal types who sniff out the latest hot spot have found the Flower Shop on the Lower East Side of Manhattan.The Flower Shop, on Eldridge Street, is the latest hangout for night-life early adopters.


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