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NYT > Food

Last Build Date: Sat, 27 May 2017 10:03:25 GMT

Copyright: Copyright 2017 The New York Times Company

Charcoal or Gas? Depends on What You’re Grilling

Tue, 23 May 2017 18:07:10 GMT

Chicken thighs, which will be cooked long enough in the presence of smoke and indirect heat to qualify as barbecue, are best prepared on a charcoal grill.You get great smoky flavor from cooking over or beside coals or wood. But on a Wednesday night there is little easier than lighting a gas grill.

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During Ramadan, Home Cooks Shine

Fri, 26 May 2017 18:57:24 GMT

Amanda Saab bakes her grandmother’s syrup-soaked cake in preparation for Ramadan at her home in Huron Charter Township, Mich.A month of fasting is punctuated with daily gatherings of family and friends, laden with nourishing food.

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A Good Appetite: A Cheesy, Oniony Gratin That Brings a Family Together

Fri, 26 May 2017 18:11:38 GMT

A few members of the allium family — spring onion, leek and green garlic — benefit from a bread crumb and Parmesan topping.

Hungry City: A Journey Through Indonesian Favorites at Awang Kitchen in Elmhurst, Queens

Fri, 26 May 2017 21:58:25 GMT

A West Javanese version of laksa made for the staff meal, heady with coconut milk and the color of crushed marigolds.The menu is rambling, featuring dishes like tempeh, goat skewers, and calamari gilded by salted duck egg yolks, but the waiters are patient guides.

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The Pour: Rioja Grapples With How to Define Its Best Wines

Thu, 25 May 2017 17:53:57 GMT

María José López de Heredia, above, who, with her sister, Mercedes, and brother, Julio César, runs the winery founded by her great-grandfatherWeighing aging wine versus terroir in a region of vast potential, where quality cannot be taken for granted.

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Your Coffee Is From Where? California?

Fri, 26 May 2017 20:24:18 GMT

Jay Ruskey is one of the first farmers to be growing coffee commercially in California. His coffee plants share the farm with avocado and cherimoya trees and passion fruit vines.Farmers in Southern California are nurturing coffee bushes in what may be the first serious effort to commercialize beans from the contiguous United States.

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Here, Try Some Mezcal. But Not Too Much.

Fri, 26 May 2017 19:45:00 GMT

A selection of mezcals behind the bar at Mezcaleria Las Flores in Chicago.The spirit’s new popularity in the United States thrills many Americans but worries others, who fear for its sustainability.

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City Kitchen: Edible Blossoms to Brighten Your Plate

Thu, 25 May 2017 17:27:31 GMT

A flounder fillet with herb blossom butter.Snip off the flowering tops of herbs to make a colorful compound butter for fish, chicken, vegetables or toast.

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What to Cook: What to Cook This Weekend

Fri, 26 May 2017 15:10:01 GMT

Field day poundcake.Feast in the lead up to Memorial Day, and treat yourself to clams, barbecued chicken, or pulled pork or lamb.

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Critic's Notebook: Why I’m Not Reviewing Noma Mexico

Tue, 23 May 2017 17:07:13 GMT

The entrance of Noma Mexico, René Redzepi’s seven-week pop-up restaurant in Tulum.A chef aims for “the meal of the decade.” The Times’s restaurant critic, however, won’t be there.

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On Dessert : A More Perfect Cream Puff

Fri, 26 May 2017 09:00:16 GMT

Craquelin-topped cream puffs.Pâte à choux has been around for hundreds of years, but every pastry chef makes it new. Home cooks can, too.

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Bites: At Bay Area Restaurant, Roadside Food With a California Accent

Fri, 26 May 2017 10:00:15 GMT

Though Dad’s Luncheonette in Half Moon Bay, Calif., occupies an old train caboose, there is no indoor seating.The chef at Dad’s Luncheonette is an alumnus of Saison, the wildly expensive San Francisco spot. Dad’s is anything but.

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The Jamaican Beef Patty Extends Its Reach

Tue, 23 May 2017 16:47:50 GMT

Jamaican beef patties are a popular item at Lucia Beer Garden & Grill in Lawrence, Kan.For many, the island snack is a taste of home. For others, it’s a new favorite.

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Eat: A Taste of Home in One Pot

Thu, 25 May 2017 09:00:03 GMT

Gonzalo Guzmán’s pork-braised butter beans with eggs.The beans and pork of northern Mexico, by way of San Francisco.

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The Chef: Sharing Moroccan Shakshuka With Mourad Lahlou

Mon, 22 May 2017 18:50:36 GMT

Mourad Lahlou grew up eating copious, slowly cooked meals with his large extended family in the heart of Marrakesh.The San Francisco chef believes in the powerful connection of eating from the same pot, no plates required.

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Restaurant Review: An Identity Crisis at Italienne

Mon, 22 May 2017 18:02:39 GMT

Up front at Italienne is the Taverna, where the menu is generally Italian.The chef Jared Sippel’s restaurant is both French and Italian, formal and casual.

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Off the Menu: 180 Tenth by Smorgasburg Opens at the High Line Hotel

Tue, 23 May 2017 19:26:54 GMT

The restaurant 180 Tenth will open on the front side of the High Line Hotel this summer.A rooftop bar from Dale Talde, Empellón Cocina closes, and other restaurant news.

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City Kitchen: Beloved Burrata Finds a Springtime Match

Tue, 23 May 2017 17:16:42 GMT

Burrata, served with a fava bean-celery-fennel relish and arugula, and topped by a drizzle of olive oil, makes a fine appetizer.This fresh cheese needs no adornment, just good bread, or perhaps a drizzle of olive oil and few arugula leaves, but a seasonal vegetable topping makes it more festive.

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Pursuits: In the Bars of Berlin, Both the Drinks and Design Are Bracing

Wed, 24 May 2017 04:01:34 GMT

The Rum Trader, on a quiet corner in a residential neighborhood, offers no indication of the unique lunacy within.The city’s cocktail dens offer intriguing interiors — a chic retreat, a 19th-century villa — and menus that combine classics and recent inventions.

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A Good Appetite: A Galette That Lets Early Strawberries Shine

Fri, 19 May 2017 17:13:44 GMT

Pistachios are ground with butter and eggs into a smooth paste called frangipane. It is spread on top of the dough, followed by the strawberry compote.A filling of the berries and pistachios makes a showstopping spring dessert.

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The Pour: The Ideal Aperitif: Good Vermouth, Cool and Fragrant

Thu, 18 May 2017 19:05:39 GMT

Bianca Miraglia makes her Uncouth Vermouth in Brooklyn from ingredients she grows or forages. Among them is mugwort, which is thought to help with digestion.Sweet or dry and infused with herbs, spices and botanicals, this often misunderstood fortified wine whets the appetite.

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Hungry City: East Meets West, and Cafe Becomes Sake Bar, at Hi-Collar

Thu, 18 May 2017 16:46:08 GMT

This East Village restaurant changes personality at night, moving away from Western-leaning comfort foods toward more Japanese snacks.

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Front Burner: At Olmsted, a Living Memory of a Farm-to-Table Meal

Mon, 22 May 2017 16:54:21 GMT

Greg Baxtrom, the chef and owner of Olmsted in Brooklyn, in his garden next to the restaurant, where for a fee customers can take home herb or pepper plants.Customers at this Brooklyn restaurant can take home a plant from the restaurant’s garden.

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Front Burner: A New Book Celebrates America’s Brunch Drink

Mon, 22 May 2017 16:02:27 GMT

Ellen Brown’s “Bloody Mary Book” details the history of this classic cocktail and includes inventive recipes.Ellen Brown’s “Bloody Mary Book” details the history of this classic cocktail and includes inventive recipes.

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Front Burner: Food Waste Is the Topic of Conversation at 92nd Street Y

Mon, 22 May 2017 16:35:53 GMT

Mads Refslund, a Danish chef, will share tips for making the most of food scraps in a talk at the 92nd Street Y.Mads Refslund, a Danish chef, and Tama Matsuoka Wong, a professional forager, will share their tips for making the most of ingredients.

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Front Burner: Gadget Makes Peeling Eggs a Tad Easier

Mon, 22 May 2017 16:41:37 GMT

The Negg was designed to help take the frustration out of peeling hard-cooked eggs.This plastic invention takes some of the pain out of peeling hard-cooked eggs.

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Front Burner: Creamy, Dreamy Sorbet Sandwiches for Hot Summer Nights

Mon, 22 May 2017 16:29:49 GMT

A dark chocolate macaron sorbet sandwich from Kreuther Handcrafted Chocolate in Manhattan.The pastry chef Marc Aumont’s latest confection combines a cream cheese sorbet with crisp macaron cookies.

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Front Burner: Snacks From an East Village Wine Bar Available Online

Mon, 22 May 2017 16:18:09 GMT

An array of popular bar snacks from the wine bar Lois in the East Village, now available online.The owners of Lois are now selling their crisps, crackers and candied nuts.

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‘Modern Mexican’ Steps Into the Spotlight

Wed, 24 May 2017 02:47:43 GMT

The innovative chef René Redzepi at the pop-up restaurant Noma Tulum, an extension of Noma in Copenhagen.Mexican cuisine has made the leap to the global stage of fine dining, with chefs in Mexico and beyond producing creative, world-class food.

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Feature: How Amanda Chantal Bacon Perfected the Celebrity Wellness Business

Thu, 25 May 2017 09:00:02 GMT

Amanda Chantal Bacon.Deciphering the rise of a lifestyle guru who sells self-absorption as the ultimate luxury product.

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Beatrice Trum Hunter, ‘Natural Foods Cookbook’ Author, Dies at 98

Fri, 19 May 2017 23:33:26 GMT

Beatrice Trum Hunter’s passion for health was inspired in high school by a book that described American consumers as unwitting guinea pigs for the food, pharmaceutical and cosmetics industries.Mrs. Hunter’s book, her first of 38, was heralded as the nation’s first healthful natural foods cookbook.

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Restaurant Review: Pork Is Only the Starting Point at Pig Bleecker

Tue, 16 May 2017 17:06:21 GMT

A Greenwich Village sibling of the Brooklyn restaurant Pig Beach impresses with seafood, sandwiches and, running through it all, smoke.

Food Photography, Over the Years

Thu, 18 May 2017 15:17:23 GMT

Photographer unknown, found wedding photograph of couple beside their cake.The writer and cookbook author Julia Turshen looks back on decades of delectable imagery in the new book "Feast for the Eyes."

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What’s New in the Supermarket? A Lot, and Not All of It Good

Wed, 24 May 2017 02:46:26 GMT

Michael Ruhlman, the author of the book “Grocery,” checking out a ShopRite store in Nutley, N.J.Michael Ruhlman, the author of “Grocery,” leads a skeptical stroll through a North Jersey store to show why big changes may be needed in the business.

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Hungry City: Caffé Lanka, an Outpost of Island Cooking in the Bronx

Thu, 11 May 2017 16:23:11 GMT

Here, hoppers: blooming pancakes of fermented rice flour and coconut milk.Sri Lankan restaurants are rare in New York. This one serves pizza, but the real draws are traditional specialties like the pancakes known as hoppers.

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Off the Menu: Kitchen 21, Housing Several Restaurants, Opens in Brooklyn

Tue, 16 May 2017 19:28:01 GMT

Chefs talk shop away from their stoves inside Kitchen 21, a collection of dining spots at a landmark Spanish revival building on the Coney Island boardwalk.Manhattan chefs head for the Hamptons, Jean-Georges Vongerichten at the Public Hotel, and other restaurant news.

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New Restaurants Pop Up in East End

Tue, 16 May 2017 21:14:49 GMT

The dining room of Lulu Kitchen & Bar in Sag Harbor, N.Y.More notable chefs and restaurateurs than ever are heading to the area, among them Galen Zamarra of Mas (Farmhouse) in Manhattan, Frank DeCarlo of Peasant, and Philippe Delgrange of Le Bilboquet.

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Fact-Checking a Mogul’s Claims About Avocado Toast, Millennials and Home Buying

Tue, 16 May 2017 00:24:55 GMT

“When I was trying to buy my first home, I wasn’t buying smashed avocado for $19 and four coffees at $4 each,” Tim Gurner of Melbourne told Australia’s “60 Minutes.”Young people did not react kindly to an Australian businessman’s advice to cut discretionary spending so they could afford homes.

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Los Angeles Restaurant Scene Is on the Move and Mixing It Up

Tue, 09 May 2017 21:21:31 GMT

Tacos and the whole branzino at Salazar, where many dishes are cooked over an open flame.Few cities are showing as much change as this one, with chefs seeking out cheaper neighborhoods and forging new blends of immigrant cuisines.

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A Powerful, and Provocative, Voice for Southern Food

Tue, 09 May 2017 19:12:23 GMT

John T. Edge, the director of the Southern Foodways Alliance, at his office at the University of Mississippi in Oxford.John T. Edge has made a huge mark as director of the Southern Foodways Alliance, and also spurred criticism for his take on culinary history.

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Eat: Chowder-Soaked Toast Any Chef Would Want to Claim

Thu, 18 May 2017 09:00:25 GMT

Hot and milky: chowder-soaked toast.When you run your restaurant with your wife, it can be tricky to tell where one voice starts and the other leaves off.

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Another ‘Twin Peaks’ Puzzle: How to Make That Cherry Pie

Mon, 15 May 2017 17:38:35 GMT

A divinely good cherry pie, with cues from its “Twin Peaks” forebear.The surreally wholesome dessert enthralled Dale Cooper and devotees of the cult TV series. Now, as the show returns, we go looking for the recipe.

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City Kitchen: A Green That Does More Than Garnish

Fri, 12 May 2017 17:18:22 GMT

A simple salad pairs watercress with raw beets, radishes and eggs.Watercress has a bright, peppery bite, and many excellent uses.

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A Good Appetite: Crab, Meet Sugar Snap Peas

Mon, 15 May 2017 21:50:40 GMT

Prevent the marriage of sugar snap peas and crab meat from becoming cloying with a jolt of acid and a smack of heat.Sugar snap peas and crab get introduced in this fast and vernal weeknight dinner.

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The Challenge of Perfect Phyllo

Tue, 09 May 2017 17:30:53 GMT

A feta and herb phyllo tart.When it comes to rolling out thin pastry dough, we’re all on training wheels, compared with those who have plenty of practice.

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The Pour: Let’s Be Clear: Bad Wines Are Bad Wines, Period

Mon, 15 May 2017 19:21:42 GMT

The wine industry makes junk wine because it sells like junk food. Good wines can be cheap or expensive, but they need not be processed.

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Return of the Campbell, an Ornate Grand Central Bar

Mon, 15 May 2017 16:50:47 GMT

Scott Gerber, the chief executive of Gerber Group, which runs the Campbell bars, said: “We don’t want it to be that secret place. We want it to be more inclusive.”After months of restoration, the former office of a railroad magnate is reopening with three bars, reservations and a more relaxed feel.

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Surprise! Southern Comfort Has No Whiskey. But Soon It Will.

Mon, 08 May 2017 17:18:47 GMT

Southern Comfort’s new owner, the Sazerac Company, hopes to make consumers think of it more as a whiskey than as a liqueur.Trying to improve the image of a much-derided drink, its makers are planning a reboot, with the spirit many people think it already contains.

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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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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.

Summer in the Hamptons: Eleven Madison Park and Uber (Finally!) Are Coming to the East End

Thu, 25 May 2017 04:00:27 GMT

From the toughest reservation in town to the return of the ride-hailing app, here are six things that Hamptonites will be buzzing about.

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Bites: In Copenhagen, New Nordic Meets Old Italian

Fri, 19 May 2017 09:00:02 GMT

Buffalo mozzarella with green asparagus and caviar at Restaurant Brace.At Restaurant Brace the produce and techniques of New Nordic cooking are applied to traditional Italian dishes and vice versa.

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Bites: Roister in Chicago: A High-End Spinoff Goes Casual and Fun

Fri, 12 May 2017 09:00:02 GMT

Pasta with clams at Roister in Chicago.The restaurant comes from the creators of fancy-and-playful Alinea, but wants to embrace an even funkier vibe.

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Choice Tables: From Collegiate to Culinary: Ann Arbor’s Food Scene Grows Up

Tue, 09 May 2017 10:00:16 GMT

Mikette Bistro and Bar.An international palate can be satisfied in this Midwestern town.

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Boîte: A Makeshift Bar on a Dusty Brooklyn Patch

Tue, 09 May 2017 18:15:12 GMT

At the Lot Radio in Williamsburg.The Lot Radio in the Williamsburg section began as an internet radio station and coffee shop.

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