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NYT > Food

Last Build Date: Fri, 24 Feb 2017 18:16:24 GMT

Copyright: Copyright 2017 The New York Times Company

A Good Appetite: A Vegetable Tart, but Nothing Too Dainty

Fri, 24 Feb 2017 17:44:49 GMT

The crust is made with yeast, which is what makes this tart rustic, rather than refined.This roasted mushroom and butternut squash tart, loaded with cheese on a whole-grain crust, is more rustic than refined, and better for it.

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City Kitchen: A Croque-Madame Dressed Up With Crab

Fri, 24 Feb 2017 18:14:22 GMT

Add fresh crab meat to this French cafe classic, a hot ham and cheese sandwich adorned with an egg.

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Hungry City: Tables for Snooker and Bhutanese Food at Weekender Billiard

Thu, 23 Feb 2017 18:29:38 GMT

A restaurant in Woodside, Queens, trades in the keyed-up spicing of the Himalayas.

Sous-Vide Gefilte Fish? A Chef’s Argentine-Jewish Cuisine

Tue, 21 Feb 2017 20:34:29 GMT

The chef Tomás Kalika of Mishiguene, the first Jewish fine-dining restaurant in Buenos Aires, among the ashes of dinner on a visit to Brooklyn. He’s about to open a second place in Buenos Aires, Fayer, unifying Argentine open-fire grilling and Jewish cuisine.Tomás Kalika, who will soon open his second Buenos Aires restaurant, is giving diaspora cooking a tasting-menu (and Argentine) twist.

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Wine School: The Transporting Pleasures of Red Bandol

Thu, 23 Feb 2017 20:01:30 GMT

Three bottles of Bandol, from left: La Bastide Blanche 2013; Domaine du Gros ’Noré 2012; and Château de Pibarnon 2011.Many wines may share certain characteristics, but few are as distinctive as this burly red from Provence.

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Your Next Lesson: Ribeira Sacra

Thu, 23 Feb 2017 20:01:35 GMT

These reds from the Galicia region of northwestern Spain are both ancient and strikingly modern.

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What to Cook: What to Cook This Weekend

Fri, 24 Feb 2017 16:10:01 GMT

Cuban-style arroz congrí.It’d be a great time to master the omelet, or even pommes Anna. Why not go big, and try a cassoulet?

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Eat: Buttered Swordfish for Finicky Kids — With Plenty of Sauce for the Adults

Fri, 24 Feb 2017 10:00:24 GMT

Swordfish piccata.A meal that will please your children and satisfy an adult’s desire for flavor.

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Drink: Take It Slow for Roman Cocktail Hour

Fri, 24 Feb 2017 10:00:24 GMT

Cyn-Cyn, pirlo.Partaking in aperitivo time, that easy stretch of sipping and snacking.

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A Mardi Gras Beer, Straight From Cajun Country

Wed, 22 Feb 2017 22:47:49 GMT

Bayou Teche Brewery makes craft beers for only-in-Louisiana celebrations. Its distribution for now is limited to that state, Texas and Quebec.

Public, in NoLIta, Will Close in June

Wed, 22 Feb 2017 21:50:02 GMT

Public, which has a Michelin star and has won several James Beard awards, was an incubator for a number of highly respected chefs.In 2003, when Public opened in NoLIta, it was something of a game changer. Now it’s doing something all too common: shutting its doors.

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Restaurant Review: Sahib, in Curry Hill, Lets You Eat All Over India

Tue, 21 Feb 2017 17:42:17 GMT

The menu darts from Kashmir to South India and beyond at the newest restaurant from the prolific Hemant Mathur (with help from Shiva Natarajan).

Eleven Madison Park Plans a Makeover and a Summer Pop-Up

Tue, 21 Feb 2017 11:00:13 GMT

Like many New Yorkers, the staff and operations of Eleven Madison Park will spend this summer in the Hamptons. They will take over the restaurant Moby’s, opening it in late June as EMP Summer House.The top-rated Manhattan restaurant will close for three months of renovation and open a more casual version in the Hamptons.

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Pineapple Pizza Tests Limits of Presidential Power in Iceland

Wed, 22 Feb 2017 19:56:37 GMT

Gudni Thorlacius Johannesson, right, visits a restaurant school in Copenhagen with Crown Prince Frederik of Denmark in January.Iceland’s president told high school students that that pizza topped with pineapple should be outlawed. Fans of the topping were outraged.

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

Tue, 21 Feb 2017 18:00:54 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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A Good Appetite: For Maximum Crunch (and Convenience), Pull Out Your Sheet Pan

Fri, 17 Feb 2017 15:58:18 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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The Waldorf Is Closing, but Its Salad Lives On

Tue, 21 Feb 2017 17:08:11 GMT

The original Waldorf salad, which is a mix of diced apples and celery tossed in a good-quality mayonnaise.The Manhattan hotel, which will shut its doors temporarily for renovations starting next month, gave rise to a dish that has made an indelible mark on American menus.

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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.

Off the Menu: Smith & Wollensky Veteran Makes His Mark in the West Village

Tue, 21 Feb 2017 20:48:54 GMT

Victor Chavez, a veteran of Smith & Wollensky, opened his new steakhouse in a small townhouse in the West Village.Victor Chavez opens Greenwich Steakhouse, Ikinari Steak heads to the East Village, and other restaurant news.

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

Thu, 16 Feb 2017 18:37:34 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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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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Front Burner: Coconut Meat Gives This Vegan Jerky Its Bite

Tue, 21 Feb 2017 18:13:20 GMT

Coconut jerky in three styles from Cocoburg.Cocoburg, made in Williamsburg, Brooklyn, sells jerky with kick in three flavors.

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Front Burner: A Ramen Master Sets His Sights on the Corner Slice

Tue, 21 Feb 2017 18:44:22 GMT

Michael Bergemann is the chef and a partner in Corner Slice, Ivan Orkin’s next venture at Gotham West Market in Manhattan.Ivan Orkin, who made a name perfecting ramen, has opened a pizza counter on the West Side.

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Front Burner: 3 Swedish Hard Ciders to Pair With a Winter Meal

Tue, 21 Feb 2017 18:19:06 GMT

Food-friendly Swedish Brannland Ciders have arrived in the United States.Brannland Ciders have arrived in America, with versions ranging from winey sweet to fizzy dry.

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Front Burner: A Chef’s Tasting Menu Will Be Available to Go

Tue, 21 Feb 2017 23:26:34 GMT

A takeout box of the chef’s “trust me” selections from Sugarfish.At Sugarfish, takeout customers can soon grab an omakase tasting box of sushi.

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Front Burner: Celebrating the Funky Magic Behind Cheese, Beer and Pickles

Tue, 21 Feb 2017 18:37:05 GMT

New York’s first fermentation festival will include how-to demonstrations and kid-friendly exhibits.

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Front Burner: A Portable Roman Snack on the Lower East Side

Tue, 21 Feb 2017 18:10:39 GMT

Specialties at Trapizzino. A new location on the Lower East Side of Manhattan will open this week.The Trapizzino combines a focaccialike bread with hearty Italian fillings.

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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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Michelin Star Mix-Up Throws a Working-Class Bistro Into a Media Storm

Mon, 20 Feb 2017 12:59:20 GMT

Le Bouche à Oreille in Bourges, a small city in central France, was mistakenly added to a map of Michelin-starred restaurants.Le Bouche à Oreille, a modest restaurant in central France, got an accolade intended for a high-end restaurant of the same name.

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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.

A Bee Mogul Confronts the Crisis in His Field

Fri, 24 Feb 2017 17:41:52 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.

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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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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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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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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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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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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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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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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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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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.

Bites: A Warm and Gooey Dish Steps Up in Zurich

Tue, 21 Feb 2017 11:00:01 GMT

Tarte flambée Claire with crème fraîche, onions, cheeses and bacon at Raclette Factory, a new restaurant in Zurich.At Raclette Factory, the namesake cheese is offered in new ways amid a casual setting.

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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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From Couture to Cuisine: Ralph Lauren Opens a London Restaurant

Mon, 20 Feb 2017 16:42:48 GMT

Ralph’s Coffee & Bar in the Polo Ralph Lauren store on Regent Street in London.The American fashion designer’s latest foray into the food business debuted in his brand’s flagship store on Regent Street.

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