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NYT > Food

Last Build Date: Fri, 20 Oct 2017 10:37:17 GMT

Copyright: Copyright 2017 The New York Times Company

Hungry City: Rice Noodles Stretching From Guangxi to the East Village

Thu, 19 Oct 2017 15:57:06 GMT

The noodles, as thick as spaghetti and slippery but still springy, are what you’ve come for.The owner of Yuan brings the most famous dish from Guilin, in southern China, to southern Manhattan.

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Bobby Flay Will Close Bar Americain in Midtown

Thu, 19 Oct 2017 16:43:07 GMT

Bar Americain, Bobby Flay’s American brasserie in Midtown, will close in January.The chef and his partner, facing an expensive overhaul, are shutting down after 12 years, and two stars from The Times.

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Kimbal Musk Wants to Feed America, Silicon Valley-Style

Tue, 17 Oct 2017 05:23:45 GMT

Kimbal Musk at Crosstown Concourse in Memphis, where one of his Next Door restaurants opened in September.Trying to improve the nation’s diet, he’s hatching food projects the way his brother, Elon, launches rockets — and drawing some friendly fire.

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Restaurant Review: The Pool Strives to Deal With Its Famous Dining Room

Tue, 17 Oct 2017 15:33:01 GMT

The Pool, under the hand of Rich Torrisi, serves seafood with a contemporary outlook.Changes to the landmark interior of the former Four Seasons create challenges for the new restaurant from Major Food Group.

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You’ve Heard of Tennessee Whiskey? Meet New York State Rye

Tue, 17 Oct 2017 15:32:20 GMT

Christopher Williams in the tasting room at Coppersea Distilling in New Paltz, N.Y.Several craft distillers have banded together to create Empire Rye, an appellation they hope will help them break from the pack of new craft whiskeys.

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Kitchen of the Future: Smart and Fast but Not Much Fun

Mon, 16 Oct 2017 14:38:28 GMT

The Hestan Cue cookware system, on display at the Smart Kitchen Summit in Seattle. It uses Bluetooth technology to communicate with an app and cooking equipment to prepare food.At the Smart Kitchen Summit in Seattle, they talked of appliances that plan, shop, advise — and leave little room for the joy of cooking.

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City Kitchen: A Quick-Seared Fish That Sizzles and Satisfies

Thu, 19 Oct 2017 18:39:53 GMT

Quick-seared halibut in a buttery sauce of lemon sage and bread crumbs.For a lean, firm fish like halibut, a fast cook followed by a buttery pan sauce and a crunchy bread crumb topping yields great results.

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Eat: In Pursuit of Cartoonish Perfection in a Japanese Rice Bowl

Thu, 19 Oct 2017 09:00:02 GMT

Katsudon (pork-cutlet rice bowl).Katsudon — a bowl of rice topped with slices of pork cutlet, onions and barely cooked eggs — can be transcendent.

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Grapes, Sour or Sweet, Are Ripe for Dessert

Fri, 13 Oct 2017 20:18:27 GMT

Grapes caramelized in honey and wine make a sweet-tart topping for yogurt ice creamThe complex fruitiness of grapes enhances recipes both savory (flatbread with grapes, blue cheese, and fresh thyme) and sweet (caramelized grapes with ice cream).

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A Good Appetite: An Appetizer So Good It Should Be Dinner

Fri, 13 Oct 2017 15:53:08 GMT

Mini peppers stuffed with tuna and bulgur are a great appetizer, if you can stop eating them before the main course arrives.Roasted mini sweet peppers stuffed with bulgur, tuna, and herbs make a fine hors d’oeuvres but an even better main course.

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The Pour: Five Common Wine Myths, Debunked

Mon, 16 Oct 2017 19:58:15 GMT

Daniel Johnnes, left, and Josh MacGregor pouring wines at a dinner at Daniel aimed at debunking wine myths.Even as people become more comfortable with wine, certain fallacies persist. One dinner, at Daniel, tried to prove them wrong.

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At This Brooklyn Bar, It’s Just You, Your Date and the Barman

Fri, 13 Oct 2017 18:03:43 GMT

N.D. Austin goes through the first of two interior doors leading to the Threesome Tollbooth.Feel like bending an elbow? The Threesome Tollbooth, in Bushwick, practically requires you to in order to fit into the place.

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The Chef: Edward Lee Takes His Show to Washington

Mon, 16 Oct 2017 18:01:54 GMT

Edward Lee in Succotash, his restaurant in the Penn Quarter section of Washington.The Brooklyn-born chef, well established in Louisville and on TV, brings his Asian-infused Southern cooking to a new audience.

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On the (Rising) Trail of Thai Food in America

Tue, 10 Oct 2017 19:46:32 GMT

Pim Techamuanvivit, who was born in Bangkok, at Kin Khao, her Thai restaurant in San Francisco.Why is such a sophisticated, spicy cuisine often rendered bland and cloying? A former Bangkok correspondent finds answers and good news in California.

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Southern China and the East Village, Tied Together by a Rice Noodle

Thu, 19 Oct 2017 15:44:48 GMT

Jacob Ding, the owner and noodle chef at Yuan, presents the dish that made Guilin famous.

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Sevastopol Journal: Crimean Winemakers Look to Shed the Rot Gut Label

Fri, 20 Oct 2017 03:17:39 GMT

The vineyard of the Russian winemaker Pavel Shvets, outside Sevastopol.Pioneer boutique winemakers around Sevastopol are seeking to convince Russian consumers that quality wine does not have to come from France.

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What to Cook: Pizza Without a Crust

Wed, 18 Oct 2017 15:10:01 GMT

Chicken meunière.New and classic recipes for fall, plus a no-recipe recipe for baked tomato sauce and cheese, to mop up with bread.

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Trilobites: A Mushroom Out of a Fairy Tale That You Might Find in the Forest

Tue, 17 Oct 2017 21:43:12 GMT

A fly agaric mushroom in western Germany.Recently mushroom hunters have been sharing photos of the fly agaric, which has a reputation for strange and dangerous effects when ingested by other living things.

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Off the Menu: Wokuni, From Japan, Opens in Murray Hill

Tue, 17 Oct 2017 16:15:01 GMT

A sashimi dish at Wokuni, which has some unusual izakaya fare.An innovative cocktail bar heads to Greenpoint, Brooklyn, and other restaurant news.

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The Pool

Tue, 17 Oct 2017 15:19:44 GMT

A modern seafood restaurant in what used to be the Pool Room of the Four Seasons.

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Front Burner: A Mezcal Ideal for Day of the Dead

Mon, 16 Oct 2017 21:41:32 GMT

This mezcal is a “spirit” in more than one sense.This strong Mexican spirit from Michoacan is buried underground in a cemetery to age.

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Front Burner: Sample the Japanese Tea Standards

Mon, 16 Oct 2017 21:30:35 GMT

Five varieties of Japanese green tea from Ippodo.Five types of Japanese green tea are included in this set from Ippudo.

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Front Burner: New Cooking School Offers Space for Dinner Parties, Too

Mon, 16 Oct 2017 21:21:04 GMT

From left, Lara Southern, Michelle Jackson Mannix and Nini Nguyen, who have teamed up to start Cook Space Culinary Studio in Brooklyn.Cook Space Culinary Studio in Prospect Heights, Brooklyn, holds classes and rents its kitchens for food events.

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Front Burner: A Sweet Utility Knife for the MacGyver in Your Life

Mon, 16 Oct 2017 21:09:20 GMT

Folding knives and chocolate: It’s only natural that the Swiss combined the two.Hazelnut-filled chocolate bars in the shape of Swiss Army knives are a fun adult Halloween treat. Stash them away as stocking stuffers, too.

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Front Burner: Heavyweight Pot for Holiday Entertaining

Mon, 16 Oct 2017 20:51:24 GMT

The Staub Heritage Braiser is versatile (and rather hefty).The new braiser from Staub is a versatile addition to a cook’s batterie de cuisine.

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Front Burner: The Secrets of the Greenmarket Fisherman

Mon, 16 Oct 2017 19:20:14 GMT

In her new cookbook, Stephanie Villani of Blue Moon Fish offers advice, recipes and stories from a seafood life.

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What to Cook: Cover Band Cooking

Mon, 16 Oct 2017 15:10:01 GMT

Eggs poached in red wine.It may not be the real thing, but making restaurant food at home offers its own pleasures.

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What to Cook: What to Cook This Week

Sun, 15 Oct 2017 15:10:00 GMT

Lemon-spice visiting cake.Recipes for Diwali, for autumn weather and for cooks in search of new cakes (and chicken recipes).

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What to Cook: What to Cook This Weekend

Fri, 13 Oct 2017 15:10:00 GMT

Duck breast with braised Belgian endive, shaved cauliflower and green peppercorns.Indulge a little: Gabrielle Hamilton offers a great new recipe for duck breast with braised endive, or try Alison Roman’s baked ziti.

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