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Preview: NYT > Dining & Wine

NYT > Food

Last Build Date: Mon, 24 Apr 2017 22:34:12 GMT

Copyright: Copyright 2017 The New York Times Company

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

Mon, 24 Apr 2017 17:38:31 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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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.

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

Fri, 21 Apr 2017 16:52:34 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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What to Cook: Asparagus!

Mon, 24 Apr 2017 15:10:01 GMT

Charred asparagus with green garlic chimichurri, feta and olives.Wok-fried, steamed, shaved or with a green-garlic chimichurri: Make some this week.

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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 16:15:28 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 16:27:03 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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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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Wines of The Times: From the Sonoma Coast, Chardonnays of Energy and Memories

Fri, 21 Apr 2017 20:34:41 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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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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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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‘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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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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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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Al Golin, PR Man Whose Vision Helped Make McDonald’s a Success, Dies at 87

Sat, 15 Apr 2017 02:31:27 GMT

Al Golin in 2011. His cold call to Ray Kroc to win a modest public relations contract began a relationship that helped McDonald’s sell billions of burgers.Mr. Golin was a young press agent when he made a cold call to Ray Kroc in 1957 that began a 60-year relationship and helped turn the fast-food restaurant with the golden arches into a household word.

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Op-Ed Contributor: What’s in Your Microwave Oven?

Sat, 15 Apr 2017 01:16:17 GMT

Why it took so long for the now-ubiquitous appliance, 50 years old this year, to catch on.

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Vows: Weddings at the Pizza Parlor? That’s Amore

Fri, 14 Apr 2017 21:48:12 GMT

Rafael Hernandez and Nyasha Hamilton were among the couples who married at &pizza, a restaurant in Washington, on Pi Day, March 14.Seven couples chose a pizza chain for their wedding ceremony and reception. And it was all free — photography, officiant, food and drink included.

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Restaurant Review: Adventure (Try a Goat’s Head?) Is Still on the Menu at Babbo

Tue, 04 Apr 2017 16:08:16 GMT

Though Mario Batali and his business partner, Joe Bastianich, own about two dozen restaurants in the United States and Asia, Babbo remains their empire’s spiritual home.Mario Batali’s Greenwich Village perennial has kept its robust style but lost a bit of the old finesse.

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Eat: The Secrets of Jamie Oliver’s Chicken in Milk

Thu, 20 Apr 2017 09:00:03 GMT

Jamie Oliver’s chicken in milk.The story behind one of the chef’s most memorable dishes.

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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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Eat: A Spring Dish to Bring You Back to Life

Thu, 13 Apr 2017 09:00:26 GMT

Avgolemono rice.When a long winter leaves you feeling depressed and deprived, let this bright and warm avgolemono rice revive you.

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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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With Couscous, Einat Admony’s Patience Pays Off

Tue, 04 Apr 2017 19:22:15 GMT

Einat Admony adds water to semolina to begin the process of making fresh couscous.The chef plans a restaurant in the West Village where this food will be the focus and fresh.

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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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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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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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Wine School: Your Next Lesson: Lambrusco

Thu, 30 Mar 2017 20:07:27 GMT

From left, Camillo Donati Sparkling red wine may seem odd, but made in the traditional manner of Emilia-Romagna, this Italian red is joyous, delicious and refreshing.

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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 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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