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Preview: NYT > Dining & Wine

NYT > Food

Last Build Date: Thu, 22 Feb 2018 16:45:52 GMT

Copyright: Copyright 2018 The New York Times Company

Hungry City: At Belarussian Xata, Hearty Fare to Keep the Spirits Light

Thu, 22 Feb 2018 16:06:45 GMT

Kolduni start with a batter of grated potato, bound by egg. Inside is buried treasure — meat or mushrooms, in a creamy lather.There is an odd magic at work at the Sheepshead Bay, Brooklyn restaurant, where the food grows increasingly rich as the meal goes on.

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Finding Produce in Alaska’s Long Winter Takes Wiles and Luck

Wed, 21 Feb 2018 15:11:29 GMT

The produce section at a Fred Meyer store in Anchorage. Grocers have to troubleshoot constantly to prevent “out of stocks.”Even in Anchorage, hunting down fresh fruit and vegetables can be like panning for gold. The smartest prospectors have a strategy.

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Restaurant Review: Masa’s Chef Comes Out From Behind the Truffles, at Tetsu

Tue, 20 Feb 2018 17:23:03 GMT

Shoyu ramen with hunks of braised short rib is served only at lunch.Masayoshi Takayama’s new Japanese restaurant in TriBeCa shows he can still dazzle while charging less than $595 for dinner.

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How to Fit All of Asia (and a Food Cart) Into a Museum Cafe?

Fri, 16 Feb 2018 18:27:49 GMT

The chef Deuki Hong (center) with Bin Chen (left) and Andrew Chau, the founders of Boba Guys, an artisanal bubble-tea chain. They are rethinking food at the Asian Art Museum in San Francisco, where the Taiwanese artist Hung Yi’s sculpture “Dragon Fortune” guards the front steps.The chef Deuki Hong and two partners won the job of revamping the menu at the Asian Art Museum in San Francisco by breaking the rules.

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Reporter’s Notebook: An Olympic Challenge: Eat All the Korean Food That Visitors Won’t

Thu, 22 Feb 2018 05:55:36 GMT

It is snow crab season in South Korea, but many foreign visitors to the Olympics have seemed to be skipping such culinary specialties.“It’s peak snow crab season right now,” the noted chef David Chang said. “I don’t know if people understand.” Our correspondent knew that, and much more.

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City Kitchen: A Chicken Potpie Fit for a Party

Tue, 20 Feb 2018 15:27:10 GMT

Using (pre-made) puff pastry helps transform humble chicken potpie into fetching flaky hand pies.To give this homey dish a certain elegance, use frozen puff pastry and turn it into fetching, flaky hand pies.

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Salmon, Two Ways: One Epic, One Everyday

Tue, 20 Feb 2018 17:29:37 GMT

Capers and lemon find their way into both a simple salmon recipe and a more complex one.The chef Yotam Ottolenghi begins a new series of columns on how to take favorite ingredients in different directions.

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Arthur J. Robinson, Known as ‘Mr. Okra’ to New Orleans, Dies at 74

Tue, 20 Feb 2018 23:10:32 GMT

Arthur Robinson, known around New Orleans as Mr. Okra, beside his polychromatic pickup truck, from which he sold produce on the streets of the city.Mr. Robinson, a direct heir to the city’s street-peddling tradition, rolled through the streets every day hawking produce from his pickup truck (“I have ooooranges and bananas!”).

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A Good Appetite: A Complex Red Bean Stew From Georgia

Tue, 20 Feb 2018 23:07:20 GMT

Lobio, a traditional dish from Georgia, combines red beans with browned and raw onions, garlic and herbs.With its mix of raw and browned onions, fresh herbs and a pungent hit of garlic, lobio is a far-from-ordinary bean dish.

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James Beard Awards Apply a New Yardstick: Good Behavior

Fri, 16 Feb 2018 18:32:08 GMT

The coveted James Beard awards will be judged by a new set of criteria.In the wake of sex harassment scandals, the culinary foundation has set standards for nominees’ virtue. But making them work may prove tricky.

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The Pour: A Museum Bridges the Divide Between Two Bordeaux

Thu, 15 Feb 2018 19:35:03 GMT

La Cité du Vin hopes to serve as a critical link between Bordeaux, the urban center of the wine trade, and the myriad producers in the region.La Cité du Vin, in the city of Bordeaux, explains the region’s wine culture while also putting it the context of the global wine industry.

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Eat: No Time for a Breakfast Soufflé? Try a ‘Soufflazy’

Thu, 22 Feb 2018 10:01:45 GMT

Goat-cheese soufflazy.Tricks for turning this notoriously difficult dish into an approachable delight.

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Hungry City: At Taqueria El Sinaloense, Regional Dishes Worth an Early Trip

Thu, 15 Feb 2018 16:24:42 GMT

Nachos Texanos, a recipe that one of the cooks picked up in Tijuana, Baja California, starts with fresh tortillas fried to a shattering crisp, and that makes all the difference.Only a few dishes on the menu owe allegiance to the northwestern Mexican state of Sinaloa, but they are reason alone to go.

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Your Next Lesson: Value Bordeaux

Thu, 01 Feb 2018 11:32:47 GMT

Despite its pricey image, Bordeaux is fertile ground for good values. These bottles often come from small producers in underappreciated areas.

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Front Burner: This Rye Whiskey Has a Hint of Applejack

Wed, 14 Feb 2018 05:05:47 GMT

The nation’s first president provided inspiration for this applejack-aged rye whiskey.President Washington provided some inspiration for this Ragtime Rye.

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A Taste of Belarus in Sheepshead Bay, Brooklyn

Thu, 22 Feb 2018 15:59:28 GMT

There is an odd magic at work at Belarussian Xata, where birch sap is served in tall carafes, unclouded and pure, and the small plates are not so small.

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A Clubby French Bistro Ruffles Uptown Social Feathers

Wed, 21 Feb 2018 19:41:57 GMT

La Goulue, a clubby French restaurant popular with Upper East Side socialites, reopened in January.The return of La Goulue, a beloved French restaurant, has disrupted the gilded social scene and is testing the loyalties of A-list patrons.

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What to Cook: Beat the February Blues

Thu, 22 Feb 2018 03:24:10 GMT

Cook away the doldrums: Yotam Ottolenghi has two new salmon recipes, or make lamb and couscous.

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TRENDING: From Peppers to Pork Pies, the Most Interesting Food Festivals of the Year

Wed, 21 Feb 2018 10:00:23 GMT

A crocodile skewer at the Taste of Kakadu in Australia.Events include a chocolate festival in Italy, a pepper celebration in France and a chef showcase in the Caribbean.

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Boîte: Ax Throwing and Beer, a Fun New Combo in Brooklyn

Tue, 20 Feb 2018 21:07:58 GMT

Kick Axe has 10 metal-caged ax ranges, where guests toss shiny silver axes at big wooden targets (under the supervision of an “ax-pert,” of course).At Kick Axe, a “sports” bar in Gowanus, patrons hurl axes at wood targets.

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Front Burner: Not Your Everyday Pantry Staples

Tue, 20 Feb 2018 19:08:01 GMT

Give these as gifts for the hard-to-please cook.Blackbarn is a new line of packaged foods, including beer preserves and matcha hot chocolate.

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Front Burner: Book Highlights Queens in All of Its Deliciousness

Tue, 20 Feb 2018 19:02:38 GMT

About a third of this new guidebook is devoted to food.The borough is the latest subject of the “111 Places” series of guidebooks.

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Front Burner: 42nd Street Has a New Kind of Flaky Star

Tue, 20 Feb 2018 18:34:28 GMT

Spinach and cheese borekas can be reheated in an oven for a party.Borekas, long, stuffed Middle Eastern pastries, are now available at Green Fig on 10th Avenue.

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Front Burner: Top-Shelf Snacks at Gotham Bar and Grill

Tue, 20 Feb 2018 18:33:34 GMT

French onion dip is one dish from Gotham Bar and Grill that you can make at home.A new bar menu from the chef Alfred Portale includes croquettes, deviled eggs and tuna-tartare tacos.

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Legacy Records Lends Several Dining Options to Hudson Yards

Tue, 20 Feb 2018 22:20:20 GMT

The chef Ryan Hardy at Legacy Records.Also, Tom Valenti returns to the Upper West Side, and other restaurant news.

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