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Last Build Date: Sun, 19 Feb 2017 16:16:24 GMT

Copyright: Copyright 2017 The New York Times Company

Dateline/Barcelona: In Spain, a Restaurant Reimagines the Famed El Bulli

Fri, 17 Feb 2017 19:20:12 GMT

The first of six spaces diners at Enigma pass through during a dining experience of some 40 dishes lasting three hours.The chef Albert Adrià’s latest opening aims to be a 2017 update of the acclaimed restaurant where he worked for 23 years.

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A Good Appetite: For Maximum Crunch (and Convenience), Pull Out Your Sheet Pan

Fri, 17 Feb 2017 15:58:17 GMT

You do have to boil the pasta in a pot before adding it to the sheet pan. But that extra pot is well worth the washing for such a satisfying meatless main course.This spicy pasta with roasted broccoli, ricotta and a crisp bread-crumb topping comes together quickly.

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City Kitchen: A Skinnier Pork Chop, and a Juicier Dinner

Fri, 17 Feb 2017 17:35:50 GMT

Thinner pork chops can be cooked over high heat on the stove; they are guaranteed to come out juicy.Double-thick pork chops may sound good and look impressive, but they often turn out dry.

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What to Cook: What to Cook This Week

Sun, 19 Feb 2017 16:10:01 GMT

Spicy roasted broccoli pasta.Start with miso chicken, settle in with a souped-up version of baba ghanouj, and end with a bang: clams, any way you’d like.

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Wines of The Times: Sonoma County Pinot Noirs Blur the Boundary Lines

Thu, 16 Feb 2017 18:37:33 GMT

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.

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Hungry City: At Cafe Lily, the Korean-Uzbek Menu Evokes a Past Exodus

Thu, 16 Feb 2017 18:18:10 GMT

A family restaurant in Bensonhurst, Brooklyn, serves the pungent cooking of Koryo Saram, descendants of Koreans who were exiled to Central Asia.

Does Fame Have a Recipe? Dominique Crenn’s Fast Rise

Tue, 14 Feb 2017 18:00:06 GMT

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.

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Roti, a Recipe Mastered Through Repetition

Tue, 14 Feb 2017 20:28:26 GMT

Perhaps Trinidad’s most famous culinary export can take a lifetime for cooks to master.

Sell By? Use By? Grocery Industry Moves to Simplify Labels

Wed, 15 Feb 2017 19:33:12 GMT

The label on a package of pork chops used a “sell by” date on it. In the future, it could either say “best if used by” or “use by” as food manufacturers try to end confusion about when to discard food.To reduce needless waste and end confusion over differing language, two food industry trade groups and Walmart have agreed on only two basic labels.

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Fit City: Yoga at Steakhouses, and Boot Camps in Dining Rooms

Fri, 17 Feb 2017 16:00:16 GMT

Andy Speer leads a workout with employees of Seamore’s restaurant before the start of the workday.Restaurateurs organize exercise activities for their staff members.

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Eat: In Praise of the Prune

Thu, 16 Feb 2017 10:00:02 GMT

Frangipane-prune tart.A frangipane tart that showcases the pleasures of the dried fruit.

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A Bee Mogul Confronts the Crisis in His Field

Thu, 16 Feb 2017 10:01:12 GMT

Bret Adee’s family operation provides more than two billion bees to farmers who need to pollinate their crops. Before the hives are moved to the California almond groves where they are used in January and February, they are kept on a cattle ranch at a safe distance from pesticide and herbicide sprays.Beekeeping on an industrial scale is central to American agriculture, and “colony collapse” has proved to be a severe test.

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Restaurant Review: Culinary Clashes End in Harmony at Chinese Tuxedo

Tue, 14 Feb 2017 16:49:00 GMT

A stylish new restaurant melds Asian cuisines in a cavernous former Chinatown theater where a gang massacre once occurred.

Hungry City: Thai Food to Hearten the Homesick at Dek Sen in Elmhurst, Queens

Thu, 09 Feb 2017 18:17:05 GMT

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

Wed, 15 Feb 2017 05:01:02 GMT

Taiwan salad dressed with salted black beans at MUME, one of the Taipei restaurants with a new focus on local ingredients.A growing number of restaurants, from casual to upscale, are riding the wave of an “eat local” movement.

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Feature: The Compost King of New York

Wed, 15 Feb 2017 10:00:20 GMT

Charles Vigliotti at his compost facility in Yaphank, N.Y.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.

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Off the Menu: Madre Mezcaleria, Featuring Mezcals, Opens in Prospect Heights, Brooklyn

Tue, 14 Feb 2017 20:13:15 GMT

The chef Denisse Lina Chavez at her new bar, Madre Mezcaleria, in Prospect Heights, Brooklyn.A spacious, casual space from Dale Talde and his partners, and other restaurant news.

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Neighborhood Joint: In Chinatown, a Go-To Thai Grocery

Wed, 15 Feb 2017 12:00:28 GMT

Shoppers explore the stock at Bangkok Center Grocery in Chinatown.For those passionate about Thai cooking, Bangkok Center Grocery offers hard-to-find ingredients like fresh kaffir lime leaves, year-round.

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A Peek at ABCV, a Top Chef’s First Vegetarian Restaurant

Mon, 13 Feb 2017 19:24:09 GMT

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

Wed, 15 Feb 2017 15:11:06 GMT

Brandon Zavala, the chief executive of Apollo Peak, with his cat at the company’s headquarters in Denver last month.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.

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Front Burner: Dairy-Free Vegan Chocolates in Chelsea

Mon, 13 Feb 2017 17:28:26 GMT

The chocolatier Damion Badalamenti, left, and Pamela Elizabeth of Cocoa V Chocolat.The restaurateur Pamela Elizabeth opens a new confectionery dedicated to dairy-free handmade chocolates.

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Front Burner: A Finishing Salt From the North Atlantic

Mon, 13 Feb 2017 18:01:25 GMT

Nordur arctic sea salt flakes.Nordur, a coarse Icelandic sea salt, makes its way to America.

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Front Burner: The Crowler: An Aluminum Answer to the Growler

Mon, 13 Feb 2017 18:14:45 GMT

Ted Kenny, who owns Top Hops on the Lower East Side, fills up a Crowler.Created by Oskar Blues Brewery, the Crowler is a 32-ounce sealable can meant for draft beer. It’s now available in New York.

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Front Burner: Learn How to Make Rye Bread and Cinnamon Twists

Mon, 13 Feb 2017 18:19:00 GMT

A variety of Scandinavian breads.The Meyers Bageri Commissary, which makes breads for Great Northern Food Hall, is holding baking classes for the public.

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Front Burner: Chupacabra Gets His Revenge, on a Tortilla Chip

Mon, 13 Feb 2017 19:14:56 GMT

A new line of dips from the California brand Heidi’s Salsa goes from zero to spicy hot.

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Front Burner: Children Cook This Presidents’ Day Weekend

Mon, 13 Feb 2017 19:10:18 GMT

Children can spend Presidents’ Day weekend cooking at New York Botanical Garden.The New York Botanical Garden will teach children some culinary fundamentals over the holiday weekend.

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Restaurant Review: White Gold Butchers Slices to the Point: Meats Cooked Simply

Tue, 07 Feb 2017 17:54:02 GMT

Tucked into their butcher shop, April Bloomfield and Ken Friedman’s latest restaurant is ample reason for an Upper West Side trek.

Two Bakers Thrive in Brooklyn, Far From Syria’s Turmoil

Tue, 07 Feb 2017 15:16:56 GMT

Marhaf Homsi, left, and his wife, Nawal Wardeh, who fled Syria, are baking traditional Middle Eastern pastries in their kitchen in Brooklyn.A refugee couple starts selling baklava and other sweets online, while waiting for word on a stranded son and his family.

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Ask The Times: ‘Why Do Americans Refrigerate Their Eggs?’

Mon, 13 Feb 2017 14:32:15 GMT

A basket of eggs at Greenfire Farms in Havana, Fla.Our culinary compatriots in Europe, Asia and other parts of the world leave beautiful bowls of eggs on their kitchen counters. So what gives?

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Mike Ilitch, Little Caesars Founder and Detroit Sports Owner, Dies at 87

Sat, 11 Feb 2017 05:00:10 GMT

Mike Ilitch, the Detroit Red Wings owner, hoisting the Stanley Cup after the team won the N.H.L. championship in 1998.Mr. Ilitch, who founded the Little Caesars pizza chain in 1959, went on to purchase the Detroit Red Wings of the N.H.L. and the Detroit Tigers of M.L.B.

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Small Cheese Makers Invest in a Stinky Science

Mon, 06 Feb 2017 20:49:06 GMT

Mateo Kehler, left, and Andy Kehler make award-winning cheese at Jasper Hill Farm in Greensboro, Vt. The mural on the barn behind them is the work of Tara Goreau.The laboratory at Jasper Hill Farm in Vermont is part of a new effort by American producers to better understand the microbial players in their craft.

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As Japan Ages, Menus Adapt to Finding the Gourmet in Purées

Mon, 13 Feb 2017 01:42:39 GMT

Nursing home residents being helped while dining at the Chinese restaurant Kaze no Oto in a suburb of Yokohama, Japan. It is one of several restaurants that caters to that country’s aging population.The country is a global leader in the kinds of societal changes needed for an aging society, including when it comes to “one of the greatest joys” — eating.

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Study Finds New Bacterial Strain Can Contaminate Shellfish

Mon, 13 Feb 2017 17:58:23 GMT

Scientists studying oysters along the Atlantic Coast have discovered a critical clue to understanding why more seafood lovers are getting sick from eating shellfish.

Fong Inn Too, a Chinatown Mainstay Since 1933, Closes Its Doors

Wed, 08 Feb 2017 16:48:21 GMT

The store, the oldest family-owned tofu and noodle shop in New York, cites increasing competition, a shrinking customer base and a generational shift.

Hungry City: Cajun, Far From Home, at the Gumbo Bros

Thu, 02 Feb 2017 19:36:33 GMT

In Boerum Hill, Brooklyn, two former roommates at Louisiana State University are trying to redress the city’s lack of gumbo.

Lorenzo Servitje, a Founder of the World’s Biggest Bakery, Dies at 98

Sat, 11 Feb 2017 01:04:35 GMT

Lorenzo Servitje in 2012. He helped found Grupo Bimbo.Mr. Servitje helped build Grupo Bimbo, a Mexican conglomerate whose trademarks include Wonder Bread, Sara Lee and Entenmann’s.

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Off the Menu: Daily Provisions Opens Next to Union Square Cafe

Tue, 07 Feb 2017 20:40:21 GMT

Daily Provisions, next to Union Square Cafe, offers coffee and food to eat in or take out.Also, a new spot from Roberto Deiaco of Armani Ristorante, chefs on the move and more restaurant news.

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Animal Rights Group Says Video Shows Abuse of Sheep

Thu, 02 Feb 2017 17:08:42 GMT

Scott David, an animal rights activist, covertly shot video at a slaughterhouse while employed at a sheep farm.In a segment of the meat business widely considered more humane to its animals, there are accusations of mistreatment at a California plant.

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City Kitchen: Pastry for Those Who Prefer Savory to Sweet

Fri, 10 Feb 2017 23:02:08 GMT

A Turkish-style borek with ground lamb, pine nuts, raisins and spices.If you have an hour and a box of phyllo dough, make a borek, a Turkish hand pie with a lamb and feta filling.

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A Good Appetite: This Sauce Makes Everything Taste Better

Mon, 13 Feb 2017 22:15:37 GMT

As for spices in this sauce, anything fresh and fragrant in your cabinet is fair game.Melt butter. Add garlic, lemon, herbs and spices. Then pour it over whatever you’d like.

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Flames Fuel the Flavor in a Blood Orange Dessert

Tue, 14 Feb 2017 19:10:01 GMT

The cool oranges and the fresh mint make for a good palate cleanser. Sugar adds a crunch.Seasonal citrus gets a turbocharge from a torch and a mint garnish courtesy of Augustine, Keith McNally’s new restaurant.

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Yotam Ottolenghi: Eat Your Sugar

Wed, 15 Feb 2017 12:21:16 GMT

Pastry nests with poached pears and feta and saffron cream, left. Pomegranate and rose granita, right.In his new baking column for The New York Times, the chef and cookbook author revels in the joy of a daily treat.

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Eat: Table for Two, No Waiting

Thu, 09 Feb 2017 10:00:02 GMT

Chicken confit with roasted potatoes and parsley salad.Express your affection at home with a simple dish of chicken confit and roasted potatoes.

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Binding the Nation in Its Love of Meatloaf

Mon, 06 Feb 2017 16:03:31 GMT

Frank Bruni and Jennifer Steinhauer at Barrel, the Capitol Hill restaurant where the two discussed their book on meatloaf.Two New York Times writers have collaborated on a decidedly bipartisan book of recipes and lore.

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A Good Appetite: A Cupcake Confident in Its Own Skin

Fri, 03 Feb 2017 20:29:41 GMT

Mini almond cupcakes that are so tender and buttery that adding frosting would be overkill.These buttery almond cakes don’t need billows of frosting, just a filling of chocolate or cherry.

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City Kitchen: A Savory, Tender Gnocchi Poised for Success

Fri, 03 Feb 2017 18:31:15 GMT

Ricotta gnocchi with parsley pesto, topped with pistachios and cheese.Beginner’s attempts at potato gnocchi usually produce tough, chewy specimens, but most home cooks can find success making a ricotta version.

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A Good Appetite: Why Do Cooks Love the Instant Pot? I Bought One to Find Out

Tue, 31 Jan 2017 19:22:58 GMT

The Instant Pot combines an electric pressure cooker, slow cooker, rice cooker and yogurt maker in one unit.The electric pressure cooker is the kitchen gadget of the moment. Here’s what it does (and doesn’t do) well.

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The Pour: Should Restaurants Offer Guests That First Taste of Wine?

Mon, 13 Feb 2017 19:02:04 GMT

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?

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The Pour: Time to Select From the Wine List? Relax, Here’s How

Mon, 13 Feb 2017 19:01:38 GMT

Erica O’Neal, the wine director at Italienne, serves diners.The rituals for ordering wine can seem arcane and confusing. Here are suggestions for how to make it work for you.

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Wine School: Your Next Lesson: Bandol

Mon, 30 Jan 2017 19:19:21 GMT

Three bottles of Bandol, from left: La Bastide Blanche 2013; Domaine du Gros ’Noré 2012; and Château de Pibarnon 2011.This fiercely structured red from Provence is a great wine for winter.

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If You Liked Our Gin, Try Our Tonic

Mon, 06 Feb 2017 15:08:27 GMT

After Goslings trademarked the Dark ’n’ Stormy and insisted it could be made only with the company’s Black Seal Rum, it began making its own ginger beer, the cocktail’s other main ingredient.Liquor companies, not content to sell half of the cocktail, are getting into a new business: the nonalcoholic mixers.

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11-Hour Lines for a New Ale? Fans Wait, Breweries Worry

Mon, 06 Feb 2017 18:10:39 GMT

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

Thu, 02 Feb 2017 19:22:13 GMT

At the Unified Wine & Grape Symposium, Chris North of Airstrike Bird Control showed a trained falcon used for what the company calls “bird abatement” in vineyards.Wine may be made in the vineyard, but a huge California trade show suggests it needs a lot of assistance.

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Cooking Techniques

Mon, 22 Sep 2014 23:26:46 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 04:19:07 GMT

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

Heads Up: Humble Magic in Georgian Capital’s Restaurant Renaissance

Thu, 16 Feb 2017 20:40:39 GMT

A variety of spreads at Barbarestan.Culinary fever is spreading in Tbilisi, with post-Soviet restaurants dusting off their cookie-cutter menus and focusing on all things organic.

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Bites: A Tampa Bistro With an Outback Pedigree

Fri, 17 Feb 2017 11:00:11 GMT

Portuguese-style roasted chicken on the bone with rustic potato, chorizo, green olive, onion and cilantro.The chef Chris Ponte teams with some Outback Steakhouse executives to create On Swann.

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Bites: A New Paris Bistro Equal Parts Convivial and Tasty

Sun, 19 Feb 2017 02:06:35 GMT

A dish from Les Arlots in Paris, a 28-seat bistro that serves up a convivial vibe along with its house favorites.The food at Les Arlots is excellent, but its true specialty is a personal sort of warmth.

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