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Preview: NYT > Dining & Wine

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Last Build Date: Thu, 19 Jan 2017 20:37:32 GMT

Copyright: Copyright 2017 The New York Times Company

Hungry City: A Mazelike Trail to Tibet at Lhasa Fast Food in Queens

Thu, 19 Jan 2017 18:35:09 GMT

Past the cellphone store and jewelry shops, a destination for dumplings and other Himalayan specialties in Jackson Heights.

Wines of The Times: Corsican Reds, a Case Study in Wine Terroir

Thu, 19 Jan 2017 20:23:48 GMT

A panel tasting of Corsican red wines offered a sense of place.The influence and virtues of terroir may be denied in an academic vacuum, but the red wines of Corsica beg to differ.

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Restaurant Review: Slurping Solo, in Sweet Isolation, at Ichiran in Brooklyn

Tue, 17 Jan 2017 19:15:31 GMT

A Japanese ramen chain serves its single kind of soup in a singular setting: individual “flavor concentration booths.”

Grass-Fed Beef, Sold One Cow at a Time

Tue, 17 Jan 2017 17:30:20 GMT

Becky Harlow Weed at the Harlow Cattle Company in Spanaway, Wash. She sells nearly three-quarters of the approximately 52 grass-fed cattle she slaughters every year to Crowd Cow, rather than to individuals or upscale butcher shops.New start-ups are buying meat from small farms and dividing it into manageable cuts.

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Vivian Howard, a TV Chef, Offers Hope for Her Rural Hometown

Tue, 17 Jan 2017 18:47:37 GMT

Vivian Howard, who spent her childhood plotting an escape from her rural eastern North Carolina county, has become an unlikely engine in its economic and cultural revival.The host of ‘A Chef’s Life’ had turned her back on her native corner of North Carolina. Then she returned to help celebrate and revive it.

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Eat: A Grandmother’s Secret Turmeric Prescription

Thu, 19 Jan 2017 10:00:03 GMT

Turmeric TeaA morning tea ritual to cure what ails you.

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City Kitchen: Make Cauliflower and Broccoli More Compelling

Fri, 13 Jan 2017 18:32:38 GMT

Pan-roasted cauliflower with garlic, parsley and rosemary.No need to settle for plain steamed vegetables when you can brighten them with garlic, red pepper and lemon, or enrich them with butter or cheese.

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What to Cook: Recipes That Stand Apart

Wed, 18 Jan 2017 16:10:01 GMT

Pan-roasted cauliflower with garlic, parsley and rosemary.Whether you deep-dive into cauliflower and broccoli, or free yourself from the tyranny of actual recipes with quick chicken tacos, we’ve got suggestions.

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Off the Menu: Ichimura, Omakase From an Acclaimed Chef, to Open in TriBeCa

Tue, 17 Jan 2017 20:03:12 GMT

Eiji Ichimura at his new restaurant in TriBeCa, Ichimura.Eiji Ichimura, who ran the 12-seat sushi bar at Brushstroke, is opening his own restaurant, chefs on the move and other restaurant news.

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Coming to the Met: ‘Carmen,’ and a Soprano’s Family Recipes

Tue, 17 Jan 2017 21:05:15 GMT

Maria Agresta, a soprano in the Metropolitan Opera’s production of “Carmen,” with Richard Diamonte, the executive chef of the opera house’s Grand Tier Restaurant.Maria Agresta, who will sing Micaëla, will have a role elsewhere on opening night: Her family’s recipes will be featured in the Grand Tier Restaurant.

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One Cookie, 2 Versions: Why Girl Scout S’mores Won’t All Be the Same

Wed, 18 Jan 2017 05:00:17 GMT

The Girl Scouts are unveiling two versions of a new cookie, S’mores. One is billed as “crunchy,” left, and the other as “crispy.”Separate riffs on the campfire classic will be sold in different parts of the country.

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The Pour: 20 Wines Under $20: Reds for Winter Moods and Foods

Tue, 17 Jan 2017 18:36:16 GMT

Moderately priced bottles to drink with long braises, roasted meats and stews simmering on the stove.

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Front Burner: Recounting the Foodways of the Founding ‘Mothers’

Tue, 17 Jan 2017 16:10:51 GMT

Martha Washington, circa 1800.Martha Washington, Abigail Adams and Dolley Madison’s contributions to food history will be celebrated at the New School.

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Front Burner: Doll-Size Mackerel Add Heat to Appetizers

Tue, 17 Jan 2017 16:52:19 GMT

The mackerel from Bela come two to four to a can.These canned mackerel from Bela Brand are perfect for tapas.

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Front Burner: A New Dicing Food Processor From Cuisinart

Tue, 17 Jan 2017 16:42:12 GMT

Cuisinart Elemental 13-Cup Dicing Food ProcessorThis device was developed before the company recalled defective blades in older models.

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Front Burner: A Bus Tour of Brooklyn’s Chocolate Makers

Tue, 17 Jan 2017 16:20:00 GMT

Jacques Torres Chocolate in the Dumbo neighborhood.The 92nd Street Y has scheduled two excursions. And, yes, there will be samples.

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Front Burner: Shakes and Breakfast All Day at New Creamline

Tue, 17 Jan 2017 16:28:42 GMT

A branch of Creamline, the Chelsea Market store known for its comfort food, will open on Seventh Avenue in Manhattan.“Farm-to-tray” food is the focus at this outpost of the Chelsea Market original.

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Front Burner: Turmeric Tea for Sipping and Cooking

Tue, 17 Jan 2017 16:14:42 GMT

Turmeric tea from La Colombe.La Colombe’s new herbal tea does double-duty as a flavoring for soups and stews.

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Hello, Fans. We’re the New Yankees. Sandwich?

Tue, 17 Jan 2017 01:56:48 GMT

From behind the plate to behind the counter, the Yankees’ Gary Sanchez made an appearance at a Bronx deli.As part of “Winter Warm-Up 2017,” several young Yankees and a few veterans will serve up sandwiches, visit senior centers and make phone calls to season ticket holders.

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Hungry City: The Sound and Fury of Handmade Dough at Very Fresh Noodles

Thu, 12 Jan 2017 17:06:45 GMT

A northwestern China specialty is drawing crowds, sometimes demanding, to a stall in Chelsea Market.

A Slower Pace for TV’s ‘Galloping Gourmet’

Mon, 09 Jan 2017 17:51:14 GMT

Graham Kerr in his garden at home in Mount Vernon, Wash., last summer. In the 1970s, he lurched from indulgence to a denunciation of excess, but he eventually found his way to a middle ground.Graham Kerr, now 82, recalls a life of big leaps, from irreverent indulgence to health zealotry to, finally, moderation.

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Restaurant Review: The Art of Flavor at Flora Bar in the Met Breuer

Tue, 10 Jan 2017 20:38:22 GMT

In discs and cubes, the team behind Estela constructs dishes as intriguing (and satisfying) as the art on display.

Annisa, a West Village Standout, Will Close

Thu, 12 Jan 2017 22:01:50 GMT

The dining room at Annisa, which a review described as a rare one where people can talk to each other without shouting.The innovative chef and restaurateur Anita Lo says she can’t keep up with rising costs.

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Ruby Tandoh Just Wants You to Eat What You Love

Tue, 03 Jan 2017 21:48:31 GMT

Ruby Tandoh, a food writer in Britain, cooking at home in Sheffield.The cookbook author and essayist, who has a cult following in Britain, writes about our relationship to food, with all its pleasures and complications.

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Tapas Bars Added at 2 Manhattan Restaurants

Mon, 09 Jan 2017 19:22:00 GMT

La Sirena in the Martime Hotel in Chelsea is about to add the Tapas Bar to its dining options. It is to open on Wednesday.La Sirena in Chelsea and Il Buco Alimentari e Vineria in NoHo will now offer Spanish-style small plates.

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Off the Menu: Maison Pickle, Serving French Dip Sandwiches, Opens on the Upper West Side

Tue, 10 Jan 2017 21:37:22 GMT

There are pickles at Jacob Hadjigeorgis’s new place — Maison Pickle — but the star is the French dip sandwich.Amanda Cohen of Dirt Candy stakes a claim at Newark Liberty International Airport, elaborate cocktails in Clinton Hill, Brooklyn, and other restaurant news.

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Help Wanted: Someone to Soothe the Restaurant Line

Tue, 03 Jan 2017 19:55:13 GMT

The host at Breads Bakery, who goes by Fritz the Schmoozer, with customers in Union Square.Fast-casual food outlets are creating a new class of servers to give waiting customers a more human touch.

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Pastas With a New Selling Point: They’re All Italian

Tue, 03 Jan 2017 18:18:21 GMT

A worker at Pastificio Felicetti preparing Monograno Spaghettoni for packing.A growing number of small producers in Italy are using only domestic durum wheat, for its flavor and for bragging rights.

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Feed Your Kids Peanuts, Early and Often, New Guidelines Urge

Thu, 05 Jan 2017 12:00:01 GMT

Parents should feed babies foods containing peanut powders or peanut butter at 6 months or even earlier as a way to help avoid peanut allergies.

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These Foods Aren’t Genetically Modified but They Are ‘Edited’

Mon, 09 Jan 2017 21:52:15 GMT

Gene-edited soybeans will be made into cooking oil that will not need hydrogenation, which yields trans fats.Gene editing, which does not add genes from other organisms into plants, is done with new tools that snip and tweak DNA at precise locations.

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Front Burner: Add a Rainbow of Color to Your Baking Sheet

Mon, 09 Jan 2017 15:50:37 GMT

Baking blankets from W&P Design.Use these new mats to bake cookies or to convert a cutting board into a serving platter.

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Front Burner: For the Mustard Lover Who Has Everything

Mon, 09 Jan 2017 16:06:29 GMT

Maille black truffle and cep mustard.A new limited-edition winter mustard from Maille is seasoned with black truffles.

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Front Burner: No Chianti, but Plenty to Chew On

Mon, 09 Jan 2017 16:29:39 GMT

Dr. Hannibal Lecter would approve of the new book “Cannibalism: A Perfectly Natural History.”The author of “Cannibalism: A Perfectly Natural History” will discuss it at the American Museum of Natural History next month.

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Front Burner: Wine and Spirits on the Way to the Train

Mon, 09 Jan 2017 16:14:04 GMT

At Central Cellars in Grand Central Terminal, from left, Jon Lee, an assistant manager and sommelier; Lee Tachman, the owner; and James Shantz, a manager and sommelier.Central Cellars, in Grand Central Terminal, caters to wine and whiskey aficionados.

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Revalued: The ‘Impossible’ Veggie Burger: A Tech Industry Answer to the Big Mac

Fri, 13 Jan 2017 18:50:51 GMT

An Impossible Burger starts as a mixture of wheat, coconut oil and potatoes.The Impossible Burger tries to replicate the taste and feel of a meat hamburger. It’s not quite there, an expert says, but it’s a serious attempt.

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Vocations: Running Focus Groups for Berries

Thu, 12 Jan 2017 21:18:29 GMT

Henry Yeung, a sensory analyst, prepares raspberries for tasting by employees at Driscoll’s berries research facility in Watsonville, Calif.A sensory analyst at Driscoll’s explains that getting people to buy fruit is about much more than taste.

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The Dark (and Often Dubious) Art of Forecasting Food Trends

Wed, 04 Jan 2017 06:15:56 GMT

It’s time again for the annual lists of what we will be eating. Here is how the seers make their predictions.

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At the Table: At Baita, in Eataly, Escaping Work, and the Cold, in a Chalet

Fri, 13 Jan 2017 10:00:03 GMT

From left, Ashley Prymas, Gretchen Kraus and Emily Devoe at Baita in Manhattan. The pop-up restaurant is on the 14th floor of Eataly.Three women who work at the Aldrich Contemporary Art Museum in Ridgefield, Conn., enjoy a meal at a pop-up restaurant in the Flatiron district.

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Hungry City: Paraguay and Venezuela, Together at the Table, at Karu Café in Queens

Thu, 05 Jan 2017 17:51:52 GMT

The cuisines of two nations coexist nicely in the arepas, empanadas and chipa at a new restaurant in Woodside.

Restaurant Review: Fast Food for Needy Neighborhoods, at Locol in California

Tue, 03 Jan 2017 20:54:17 GMT

At their second outlet, in Oakland, two lauded chefs aim to improve local health and more. But the food needs improving, too.

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.

Restaurant Review: The Top 10 New York Dishes of 2016

Tue, 13 Dec 2016 19:07:24 GMT

From a slab of roast beef to frozen yogurt, Pete Wells picks the most memorable things he ate this year.

Hungry City: The Top 10 Cheap (and Astonishing) Places to Eat in 2016

Fri, 09 Dec 2016 21:59:06 GMT

Our Hungry City critic picks the favorite restaurants she visited this year in New York’s rich global bazaar.

The Pour: A Top 10 Wine List Built on Memories

Thu, 08 Dec 2016 18:56:06 GMT

Gaia Ritinitis Nobilis, a retsina, at Souvla in San Francisco.These wines, both modest and profound, recall moments in 2016 not to be forgotten.

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Rye, a Grain With Ancient Roots, Is Rising Again

Wed, 11 Jan 2017 06:48:43 GMT

Rye grains at the restaurant Faro in Brooklyn.Chefs and bakers are embracing the bumpy, nutty and fragrant breads of northern Europe.

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A Good Appetite: Swedish Meatballs, From the Comfort of Home

Fri, 06 Jan 2017 15:30:34 GMT

Most recipes for Swedish meatballs combine beef and pork: the beef for chew, the pork for flavor and richness.These Scandinavian morsels are just about the most perfect thing you could make on a cold, wet evening.

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Eat: Why Clam-Chowder Pizza Is the Best Kind

Thu, 12 Jan 2017 10:00:24 GMT

Clam-Chowder PizzaThe only thing better than a classic is two.

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A Good Appetite: Grain Bowl? Salad? Farro and Squash Can Go Either Way

Fri, 30 Dec 2016 18:43:32 GMT

Feta cheese on top, soft and tangy, provides a salty contrast to the earthy farro and sweet, roasted winter squash.A dish of farro, roasted winter squash and feta can be a meatless main course or hearty side dish.

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Your New Year’s Resolution? Make These Muffins

Fri, 30 Dec 2016 20:59:39 GMT

Morning Glory muffins, full of fruit and nuts and coconut and cinnamon.Rich, tasty and somewhat virtuous, morning glory muffins are a fine January treat.

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A Good Appetite: The Golden Secret to Better Challah

Fri, 16 Dec 2016 20:20:56 GMT

Olive oil brings character to challah without overwhelming its eggy sweetness.This one ingredient makes the beloved eggy, rich bread even more delectable.

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Falcons, Drones, Data: A Winery Battles Climate Change

Thu, 05 Jan 2017 10:00:46 GMT

A vineyard owned by Jackson Family Wines in Mendocino County, Calif., awash in dust generated by the company helicopter.Jackson Family Wines is among California winemakers employing both high-tech and old-school techniques to adapt to hotter, drier conditions.

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Wine School: Your Next Lesson: Madeira

Tue, 27 Dec 2016 20:33:07 GMT

A special set of Madeiras called the Historic Series, created by their importer, the Rare Wine Company of Vineburg, Calif., as examples of styles of Madeira that might have been popular in the 18th century.This fortified, sweet wine with a history stretching back centuries is experiencing a modest revival.

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Drink: Don’t Call Them ‘Mocktails’

Fri, 30 Dec 2016 10:00:02 GMT

Blackberry Cooler, Orchid Thief and Mumbai Mule.An alcohol-free cocktail can be as special and satisfying as its boozy counterpart.

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A Golden Age for American Whiskey Writers

Fri, 30 Dec 2016 19:30:11 GMT

The whiskey writers, from left, Heather Greene, Noah Rothbaum, Fred Minnick, Lew Bryson, Liza Weisstuch and Clay Risen.It’s a good time to be a writer covering bourbon, rye and other American whiskeys.

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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.

Bites: A London Restaurant That’s ‘Simpler’, but Not Simple

Fri, 13 Jan 2017 11:00:01 GMT

Roasted figs with goat’s milk ice cream, and lemon and thyme fritters at Elystan Street.The chef Philip Howard left the two Michelin-starred Square to open Elystan Street, and the result is simpler satisfaction.

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Bites: A Restaurant in Michigan’s Vacation Region That Satisfies

Fri, 30 Dec 2016 11:00:13 GMT

Shaved squash, tomato vinaigrette, ricotta, sunflower and pink begonia.Like Tapawingo before it, Alliance offers sophisticated concoctions that showcase locally sourced ingredients.

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Choice Tables: 6 Standout Restaurants in Los Angeles Strip Malls

Wed, 18 Jan 2017 17:22:18 GMT

Hangar steak at Papilles, part of a new generation of eclectic restaurants opening in Los Angeles strip malls.Los Angeles’s strip malls have long been strongholds of splendid traditional ethnic restaurants. Now they are home to ultracreative ones, helmed by daring new chefs.

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