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Preview: NYT > Dining & Wine

NYT > Food

Last Build Date: Tue, 18 Oct 2016 20:16:16 GMT

Copyright: Copyright 2016 The New York Times Company

Restaurant Review: They May Be Bars, but Don’t Tell the Chefs

Tue, 18 Oct 2016 15:34:03 GMT

Karasu in Brooklyn and Zadie’s Oyster Room in the East Village aren’t content to serve Tater Tots.

‘The Great British Bake Off’ Changes the Way the British Bake

Tue, 18 Oct 2016 18:51:06 GMT

Eccles cakes, top left, and Bakewell tarts, center right, are displayed among treacle tarts, bottom, and lemon tarts at the St. John Bakery in London.No matter what the future holds for the reality TV competition, it has ushered in a golden age of baking in Britain.

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A Legendary Pizza Maker Steps Away From the Fire

Tue, 18 Oct 2016 19:58:19 GMT

Chris Bianco at Tratto, his new restaurant in Phoenix.Recovering from ‘baker’s lung,’ the Phoenix chef Chris Bianco recasts his business.

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Off the Menu: Tom Colicchio Opens Fowler & Wells at the Beekman Hotel

Tue, 18 Oct 2016 20:13:30 GMT

Fowler & Wells flanks the atrium at the Beekman hotel.Chumley’s returns with a new menu, Flora Bar opens at the Met Breuer, and more restaurant news.

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Wine School: Putting Together the Details of Oregon Pinot Noir

Thu, 13 Oct 2016 17:13:22 GMT

From left, pinot noir wines from Montinore Estate, Maysara and Big Table Farm.More expressive than most, these wines can reveal the character of not only a bottle but of a place.

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City Kitchen: Duck to Devour

Tue, 18 Oct 2016 20:00:52 GMT

Cooking the braise for these duck legs a day or two before serving only enhances the flavor.A true French-style braise, with meat gently simmered to tenderness with fresh plums, has many virtues.

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Hungry City: Nirvana, Nordic Style, at Grand Central’s New Food Hall

Thu, 13 Oct 2016 16:11:50 GMT

The chef Claus Meyer’s Great Northern Food Hall is an oasis of simple delights in a fast-paced setting.

Trilobites: In Refrigerators, Tomatoes Lose Flavor at the Genetic Level

Mon, 17 Oct 2016 19:56:35 GMT

Tomatoes in an experimental greenhouse in western France in July.Once a tomato is picked from the vine, there’s only one thing you can do to preserve its flavor: Keep it out of the fridge.

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What to Cook: Quesadilla Night!

Mon, 17 Oct 2016 15:10:01 GMT

Spinach and goat cheese quesadillas.Tortillas, cheese, some leftover roast turkey, some quick-made tomatillo salsa: It could all make for a delicious dinner at the start of the week.

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Massimo Bottura, the Chef Behind the World’s Best Restaurant

Mon, 17 Oct 2016 15:18:46 GMT

The whirling dervish joyfully defies convention, whether it’s upending the traditions of Italian cooking or bringing pleasure into how we feed the hungry.

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Front Burner: Christopher Kimball’s Milk Street Magazine Releases First Issue

Mon, 17 Oct 2016 20:16:46 GMT

Subscriptions will not begin until February of next year, but the charter issue is ready for newsstands.

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Front Burner: Crack Skulls Without Consequence

Mon, 17 Oct 2016 16:56:28 GMT

These ice cubes add chills to October celebrations.

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Front Burner: A Deli Feast for Football Fans

Mon, 17 Oct 2016 17:14:24 GMT

A platter of corned beef, pastrami and other deli sandwich favorites is now available nationwide from Katz’s Delicatessen.

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Front Burner: Dumpling Options Abound Downtown

Mon, 17 Oct 2016 17:31:40 GMT

Hannah (left) and Marian Cheng of the East Village dumpling shop Mimi Cheng’s.Mimi Cheng’s and Nom Wah Tea Parlor open second outposts of their restaurants.

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Front Burner: Looks Like a Toolbox, Sizzles Like a Grill

Mon, 17 Oct 2016 17:22:08 GMT

This portable barbecue is a handy gadget for autumn tailgates and impromptu gatherings.

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Front Burner: Creepy Crawly Chocolates for Halloween

Mon, 17 Oct 2016 19:35:11 GMT

Spiders and webs from a chocolatier from Chicago arrive just in time for the holiday.

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White House Letter: Mario Batali (Yes, in His Orange Crocs) to Prepare Obamas’ Last State Dinner

Sun, 16 Oct 2016 23:24:00 GMT

Mario Batali with Michelle Obama before taping scenes for an episode of “Iron Chef” at the White House in 2009.While President Obama was at the United Nations, Michelle Obama was sampling Mr. Batali’s food at Babbo to prepare for a dinner honoring Prime Minister Matteo Renzi of Italy.

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Making Sous Vide Simplify Work for You

Mon, 10 Oct 2016 21:54:51 GMT

Sous-vide beef prepared by Grant Crilly at ChefSteps in Seattle.The key to embracing the often-lengthy process: Think beyond the single steak.

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America’s Pumpkin Queen Has a Request: Don’t Carve, Cook

Tue, 11 Oct 2016 20:06:48 GMT

Workers load pumpkins into the back of a converted bus at Frey Farms in Poseyville, Ind.Sarah Frey, who has made a fortune farming the basic orange models, wants people to start eating the quirky heirlooms.

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Restaurant Review: Pondicheri Makes Indian Flavors an All-Day Affair

Tue, 11 Oct 2016 16:43:12 GMT

A Manhattan cafe imported from Houston works for many occasions.

Neighborhood Joint: Morso’s Modern Family: Five Years Old, but Decades in the Making

Fri, 14 Oct 2016 18:27:19 GMT

Pino Luongo, the owner and chef at Morso, an Italian restaurant in Manhattan. Mr. Luongo’s loyal customers and employees have been with him for decades.Some regulars say they see Morso, a polished but unpretentious Italian restaurant on Sutton Place, almost as an extension of their homes.

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Working Lives: Creating a Pastry Chef From Scratch

Thu, 13 Oct 2016 09:00:19 GMT

Emily Spurlin making Concord grape jam at Bad Hunter in Chicago. Opportunities can come quickly for talented young chefs.The demand for people who are practiced in dessert-making is increasing, but the wages of pastry chefs have not kept pace. Restaurants are hiring dessert makers they can train.

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Marmite Survives After ‘Brexit’ Spurs Tesco-Unilever Price Dispute

Thu, 13 Oct 2016 21:49:39 GMT

A taxi at Unilever’s Marmite factory. Britons feared for the toast-topper during a price dispute.The sludgy and odd-tasting breakfast spread was caught up in a pricing dispute as the currency weakened after Britain’s vote to leave the European Union.

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Bottle-Flipping Craze Is Fun for Children but Torture for Parents

Fri, 14 Oct 2016 13:23:52 GMT

Flipping water bottles to have them land upright is a pastime that has gained wide popularity with children.The compulsion to toss a partly filled bottle and try to get it to land upright has captivated children. But for parents the repetitive noise of flipping (gurgle), landing (thud) and grabbing (crunch) the bottles is brutal.

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Off the Menu: A Caribbean Sun Shines at Sally Roots in Bushwick

Tue, 11 Oct 2016 18:01:46 GMT

The name Sally Roots, in Bushwick, Brooklyn, has a musical background.Brooklyn gets a new restaurant for island specialties, and another for pizza.

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Hungry City: The Chinese Club Cuts a Culinary Path Through India

Thu, 06 Oct 2016 15:35:15 GMT

Nostalgia helps at a new restaurant in Williamsburg, Brooklyn. But ketchup, not so much.

Hungry City: At Joy Luck Palace, Dim Sum Amid the Chaos

Thu, 29 Sep 2016 16:27:55 GMT

Crowds seek the little piggy buns along with the classics at this perpetually packed restaurant in Manhattan’s Chinatown.

Restaurant Review: Carla Hall’s Southern Kitchen Likes It Hot, but Not Hellish

Tue, 04 Oct 2016 16:47:12 GMT

Nashville-style hot chicken is the draw at a TV chef’s Brooklyn restaurant.

For Canadians, Thanksgiving Is a ‘Quieter’ Affair in October

Tue, 04 Oct 2016 17:25:31 GMT

Trying to explain their version of the holiday can be a thankless task for Canadians living in America.

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Favorite Thanksgiving Recipes From Across Canada

Fri, 07 Oct 2016 20:31:50 GMT

Canada’s Thanksgiving, which takes place on the second Monday of October, features turkey, stuffing and televised football — and its own regional dishes.

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Eat: A Pie Made With Onions — and Good Vibes

Thu, 13 Oct 2016 17:17:55 GMT

Vertamae Smart-Grosvenor’s Onion PieA dish that celebrates the brilliance of Vertamae Smart-Grosvenor, a cook and reporter who shaped today’s food writing.

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A Good Appetite: Spicy Green Beans, at the Center of the Plate

Fri, 07 Oct 2016 16:17:46 GMT

Some of the key players include garlic, ginger, mustard seeds, turmeric and bay leaf.A richly seasoned dish with cashews and coconut makes a satisfying vegetarian main course.

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City Kitchen: Why Stews Always Beat Steaks

Tue, 11 Oct 2016 20:11:36 GMT

This fish stew with classic Mediterranean flavors is served with garlic toast.A fish stew offers extraordinary flavor for minimal effort.

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The Magic of Crepe Cake

Tue, 04 Oct 2016 18:30:45 GMT

The street snack becomes something ethereal when it’s layered with cream for a cake.

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Recipe Lab: Chicken Potpie for the Modern Cook

Mon, 03 Oct 2016 19:06:35 GMT

A skillet with bacon, mushrooms and chicken.This updated version is simpler and better, ditching the gummy white filling and frozen vegetables.

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A Good Appetite: A Snacking Cake Packed With Pears

Fri, 30 Sep 2016 20:34:45 GMT

The brown butter glaze adds a caramel note to the topping.Like its cousins banana bread and pumpkin bread, this cake has a moist, tender crumb that’s welcome any time of day.

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City Kitchen: The Beautiful Simplicity of Pasta and Beans

Fri, 30 Sep 2016 16:34:07 GMT

The finished autumnal dish: fresh shelling beans, pancetta, chanterelle mushrooms and pasta. Add Parmesan or pecorino if you wish.This heartier dish, with wild mushrooms and pancetta, paves the way for fall cooking.

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In Julia Child’s Provençal Kitchen

Wed, 28 Sep 2016 05:06:53 GMT

Julia Child’s gratin Provençal, as made by Julia Moskin in Mrs. Child’s kitchen there.Our reporter goes to the South of France to cook in Julia Child’s kitchen — and to shop, eat and learn in her footsteps.

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Diana Henry Writes Hundreds of Great Recipes a Year. How Does She Do It?

Tue, 27 Sep 2016 19:35:39 GMT

Diana Henry at her London home.The popular British food writer works constantly to create her masterly flavor combinations.

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Alton Brown, Showman of Food TV, Pulls Back the Curtain

Mon, 26 Sep 2016 20:12:20 GMT

Alton Brown’s new book, “EveryDayCook: This Time It’s Personal,” is his eighth, but the first in which he offers at least a small peek into the ways he cooks and eats at home.As he releases a new cookbook, “EveryDayCook: This Time It’s Personal,” the very private host reflects on a difficult time in his life.

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The Pour: 20 Wines for Under $20: The Fall Edition

Thu, 06 Oct 2016 17:06:46 GMT

The territory for great values in wine is $15 to $25. Many wines are cheaper, but few of those are distinctive.

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That’s Amaro: One Man’s Love Affair With Bitter Liqueurs

Tue, 04 Oct 2016 15:06:29 GMT

Brad Thomas Parsons has a new book out, “Amaro: The Spirited World of Bittersweet, Herbal Liqueurs.”A new book from Brad Thomas Parsons, the cocktail world’s Mr. Bitters.

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Barolo Journal: Amid Hills of Wine and Truffles, a Mission to Give Fungus Room to Breathe

Thu, 06 Oct 2016 13:30:16 GMT

A truffle hunter with his dog searching the woods near Alba, Italy, in 2013.The two delicacies are in increasing competition in and around Barolo, Italy, and a new campaign is aiming to save the mushrooms as vineyards gobble up hillsides.

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The Pour: Wine for the Ages, Without Artifice

Thu, 29 Sep 2016 17:21:15 GMT

Stanko Radikon, who died Sept. 11, made wine around the town of Oslavia, almost as far north and east as you can go in Italy, where the Friuli-Venezia Giulia region touches Slovenia. His wines reflected the style of a pre-modern age.Working without preservatives on the dangerous border between art and ruin, Stanko Radikon achieved wines of rare beauty and rocklike stability.

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Wines of The Times: In California, Grenache Packs More Than Power

Fri, 23 Sep 2016 18:11:37 GMT

As widespread as the assertive grenache may be, it’s among the least heralded international grapes. But the wine panel found that subtler expressions of several California grenache wines can be compelling.Though these wines are known for their assertive blockbuster style, subtler expressions of them can be compelling.

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‘Shake. Stir. Sip.’ Takes the Math Out of Mixing Cocktails

Mon, 19 Sep 2016 17:51:10 GMT

The paper plane, a cocktail at the Attaboy bar, made with equal parts bourbon, Aperol, Amaro Nonino and lemon juice.A new collection of recipes calls for equal measures of each ingredient.

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Wine School: With Albariño, or Any Wine, Don’t Forget the Context

Thu, 15 Sep 2016 20:46:49 GMT

Every wine has its own character, but almost as important is how it reacts to food, temperature and surroundings.

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Wine School: Your Next Lesson: Montsant

Thu, 13 Oct 2016 17:21:00 GMT

These Spanish wines live in the shadow of Priorat but offer character in their own right.

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To Freeze

Tue, 18 Oct 2016 10:58:51 GMT

Skull ice cubes provide autumn chills, and more food news from Florence Fabricant.

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.

Pursuits: Beyond the Buffalo Wing in Upstate New York

Wed, 12 Oct 2016 10:00:28 GMT

Beef on Weck at Charlie the Butcher’s Kitchen in Williamsville, N.Y.If you’re not familiar with beef on weck, spiedies or Cornell chicken, you probably didn’t grow up in upstate New York. But it may be worth a trip.

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Frugal Traveler: Trekking to the Toronto Suburbs for Excellent, Cheap Chinese Food

Wed, 05 Oct 2016 10:00:23 GMT

Watson Zhang prepares hand-pulled noodles at Sun’s Kitchen, Markham, Ontario, Canada.The corridor along Highway 7 is a plain but pulsing artery of high quality, delicious, and inexpensive regional Chinese cuisine.

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52 Places to Go: Where Foodies Should Go in 2016

Fri, 08 Jan 2016 12:21:24 GMT

The National Cherry festival takes place in Traverse City, Mich.Truffles, beer, cherries and crustaceans are singled out for celebrations.

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