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NYT > Food

Last Build Date: Thu, 18 Jan 2018 11:08:04 GMT

Copyright: Copyright 2018 The New York Times Company

After the Apologies, Restaurants Struggle to Change

Thu, 18 Jan 2018 10:30:32 GMT

The chef Mario Batali, right, with his business partner, Joe Bastianich, in 2016. Since accusations of sexual harassment against Mr. Batali surfaced in December, Mr. Bastianich and his team have been working to part ways with the chef.Four employers accused of sexual harassment have stepped away from their empires. But for the companies, the hard part is what happens next.

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Critic’s Notebook: In Vancouver, a Door to a Parallel Culinary World

Tue, 16 Jan 2018 16:26:46 GMT

Tajarin, the Piedmontese egg noodles, are served very simply with mushrooms, butter, cheese and miso-cured egg yolk.Kissa Tanto, a dolled-up setting for Italian food with Japanese influences, is part of a respectful revival in the city’s Chinatown.

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Six Are Laid Off at Saveur Magazine, Including Its Editor

Thu, 18 Jan 2018 03:32:38 GMT

Adam Sachs, the former editor in chief of Saveur magazine.As the publishing company Bonnier cuts 17 percent of its American employees, the staff of a long-running food magazine shrinks.

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Eat: Settle In for Winter With This Sausage Risotto

Thu, 18 Jan 2018 10:00:25 GMT

Risotto with sausage and parsley.A memorable dish to rival dinner at one of the nation’s best restaurants.

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In Canada, Hunting and Preserving an Indigenous Way of Life

Tue, 16 Jan 2018 17:12:39 GMT

Cezin Nottaway, an Algonquin who runs a catering business, smokes moose meat using a method she learned from her grandmothers. She is part of a rising generation of indigenous cooks and scholars trying to preserve and spread the food culture of their ancestors.As the country grapples with a troubled past, a new generation of cooks and scholars is reclaiming and spreading the cuisine of its ancestors.

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Hungry City: Winter Salvation, Fresh From the Dumpling Steamer, in Queens

Wed, 17 Jan 2018 15:56:05 GMT

At the Amdo Kitchen food truck, momos come huddled unceremoniously.Found on the same stretch of Jackson Heights, where momos are a common language, Amdo Kitchen and Potala offer a simple warmth in deep cold.

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Where Has This Treat Been All Your Life? Canada

Fri, 12 Jan 2018 18:01:30 GMT

The butter tart is Canada’s gift to the dessert canon. Here, a tart at Don’s Bakery in Barrie, Ontario.With its flaky pastry, caramelized crust and bracingly sweet filling, the butter tart has it all.

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Toronto Suddenly Has a New Craving: Syrian Food

Fri, 12 Jan 2018 21:56:50 GMT

In the kitchen this month at Newcomer Kitchen, a project in Toronto that began in March 2016 as a way of giving newly arrived Syrian refugees who were temporarily living in airport hotels a chance to cook a meal. From left, Amina Alshaar, Aisha Mastou, Muna Nazha and Rahaf Alakbani.This already diverse city has welcomed thousands of Syrians and their cooking, supporting a small boom in food businesses.

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The Pour: From Ontario, Cool-Climate Wines of Beauty and Vision

Tue, 16 Jan 2018 17:24:39 GMT

François Morissette of Pearl Morissette, whose neoclassical wines owe much to absorbing old methods that he learned while traveling and living in Europe.Though better known for ice wines, the regions near Lake Ontario produce gorgeous dry wines, and their potential is only beginning to be explored.

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Canadian Whisky’s Long-Awaited Comeback

Tue, 16 Jan 2018 16:03:34 GMT

The writer Davin de Kergommeaux at the Highlander Pub in Ottawa. His 2012 book, “Canadian Whisky: The Portable Expert,” was the first serious guide to the product in decades, and interest was scant. “I was very much a voice in the wilderness,” he said.Interest in all kinds of whiskeys has spurred a new wave of distilleries, and a renewed respect for a distinctive spirit.

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Steamed Fish, Swimming in Flavor

Fri, 12 Jan 2018 19:00:27 GMT

Fresh and sizzled aromatics give soy-steamed fish a lively flavor.Boneless fillets are excellent steamed: The technique is easy to master, and aromatics — like ginger, scallions and sesame oil — are readily available.

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Wine School: Your Next Lesson: California Grenache

Fri, 29 Dec 2017 17:03:44 GMT

From left, Jolie-Laide Sonoma County Rossi Ranch, Dashe Dry Creek Valley Grenache and Donkey & Goat California the Gallivanter.This grape has always been a role player in the state’s wine heritage, but recently it has stepped up as a potential star.

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Front Burner: A Buttery Spanish Cheese for Melting

Mon, 15 Jan 2018 17:20:04 GMT

Mahón aged for six months, left, and three months, right.Mahón, a versatile cheese from the island of Minorca, has found its way to American grocery stores.

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Assistant to Goldman Sachs Executive Stole and Sold His Rare Wines, U.S. Says

Thu, 18 Jan 2018 02:01:40 GMT

Federal authorities said that Nicolas De-Meyer, the personal assistant to David M. Solomon, a co-president at Goldman Sachs, stole and sold wines from his collection, including bottles of Domaine de la Romanée-Conti, a coveted French pinot noir.Prize bottles of wine valued at more than $1.2 million were surreptitiously sold, prosecutors said.

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Gualtiero Marchesi, Renowned (and Feisty) Chef, Dies at 87

Wed, 17 Jan 2018 18:28:11 GMT

Gualtiero Marchesi in 2017 in front of a current restaurant in Milan that bears his name. After achieving much success with his restaurants, he opened a cooking school to promote, as he put it, “high cooking as applied to everyday recipes.”His Milan restaurant became the first in Italy to receive a Michelin guide’s three stars, but later, feeling slighted, he repudiated rating systems.

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Neighborhood Joint: A Go-To Grocery for Indian Cooks

Wed, 17 Jan 2018 17:10:02 GMT

Mohammed Alam, an owner of New Foods of India, helping a customer in the Manhattan store. “I want my customers to feel welcome,” Mr. Alam said.Besides offering over 70 types of lentils alone, New Foods of India also sells products from the Middle East, Mexico, England and Australia.

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Butter Tarts!

Wed, 17 Jan 2018 15:24:42 GMT

Butter tarts.Sara Bonisteel wrote about the history and practice of the Canadian treat, which is worth making tonight.

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My Detox: Persimmons for Breakfast, Two (Healthy) Ways

Tue, 16 Jan 2018 21:53:56 GMT

The chef Angela Dimayuga receives a shipment of persimmons from her mother in the fall — and tosses them into smoothies (top left) and porridge (top right). At center, a piece of her nutritional yeast-covered toast.Each November, chef Angela Dimayuga gets a shipment of the fruit from her mother — and blends them into smoothies or puts them on top of porridge.

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Tue, 16 Jan 2018 18:04:49 GMT

Potala proved so popular, it had to close briefly to absorb a second, equally tiny storefront next door.

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Kissa Tanto

Tue, 16 Jan 2018 15:58:42 GMT

A dreamworld in Vancouver, where Italian food is made with Japanese sensibility and ingredients.

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The Delicate Dance of a Progressive C.E.O. in the Trump Era

Tue, 16 Jan 2018 15:35:59 GMT

J. Clifford Hudson, center, the chief executive of Sonic Drive-In with members of his leadership team. From left, Lori Abou Habib, the chief marketing officer; Christina Vaughan, president of Sonic restaurants; Jose Dueñas, the chief brand officer; and Anita Vanderveer, the senior vice president of people.J. Clifford Hudson is a Democrat who values diversity at his company, Sonic Drive-In. But he knows that some of his franchise owners and their customers may not share his views.

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Front Burner: Canada’s Oysters: Treasures Ready to Be Slurped

Mon, 15 Jan 2018 17:27:25 GMT

Oysters from Canada are available at the Lobster Place in Chelsea Market.Find a selection of briny favorites from the coasts at the Lobster Place.

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Front Burner: Cooking, the Benjamin Franklin Way

Mon, 15 Jan 2018 17:24:57 GMT

A new book about Benjamin Franklin’s tastes is dense with detail.A new book explores the food passions and larder of a founding father.

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Front Burner: A Brunch Where the Mole Flows

Tue, 16 Jan 2018 17:27:34 GMT

Dark chocolate is one of the ingredients in the poblano mole at La Morada.At La Morada in the Bronx, the Sunday menu is a rainbow cavalcade of Oaxacan specialties.

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Front Burner: Dinners Showcase the Flavors of New York’s Immigrant Kitchens

Mon, 15 Jan 2018 16:54:55 GMT

Rachana Rimal, left, will cook a Nepali dinner at the James Beard Foundation next month.The League of Kitchens, an organization that empowers immigrant cooks, will host two dinners at the James Beard House.

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Front Burner: An Old New York Taste by Way of Vermont

Mon, 15 Jan 2018 16:55:35 GMT

Some call it toffee, but Mother Myrick’s Confectionery calls it buttercrunch.Mother Myrick’s Confectionery carries on a proud buttercrunch tradition.

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What to Cook: A Cake for Dr. King

Mon, 15 Jan 2018 15:20:01 GMT

Almond birthday cake with sherry-lemon buttercream.Today, we commemorate the life and death of Martin Luther King Jr., and if you’d like to bake in celebration of his birthday, we’ve got just the recipe.

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What to Cook: What to Cook This Week

Sun, 14 Jan 2018 15:21:10 GMT

Mark Bittman's chicken with vinegar.Embrace the extra time this weekend, and make a chicken with vinegar, a wild rice and mushroom casserole or a firehouse chili gumbo.

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Bites: A Berlin Restaurant That Cooks Without Compromise

Sat, 13 Jan 2018 10:00:25 GMT

Poached red prawn with lavender, prawn head emulsion, lavender and hibiscus at Mrs Robinson’s in Berlin.Mrs Robinson’s manages to match the German capital’s cheeky, creative spirit in its vibe and food.

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Off the Menu: Turkish Chef Known as Salt Bae Opens Midtown Restaurant

Tue, 16 Jan 2018 17:29:42 GMT

Nusret Gokce, widely known as Salt Bae, is opening his Nusr-Et restaurant in Midtown Manhattan.Nusr-Et fills the former China Grill space, Taiwanese specialties in the East Village, chefs on the move, and more restaurant news.

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Neighborhood Joint: The Sandwich King of Astoria

Fri, 12 Jan 2018 22:28:00 GMT

Sandwiches are serious business at Sal, Kris & Charlie’s Deli, in Queens.The customer loyalty is huge at Sal, Kris & Charlie’s Deli in Queens. So are the sandwiches.

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Trilobites: If We Ever Get to Mars, the Beer Might Not Be Bad

Fri, 12 Jan 2018 20:15:19 GMT

Martian soil is different from dirt on Earth. It is dense, full of iron and dries out quickly. But with some work, plants can grow well.College students at Villanova University found that hops, leafy greens, carrots and scallions all could grow in an approximation of Martian dirt.

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Trilobites: The Swiss Consider the Lobster. It Feels Pain, They Decide.

Fri, 12 Jan 2018 22:09:50 GMT

The Swiss government has ordered that lobsters no longer be dropped alive into boiling water. But scientists say they’re unsure whether lobsters feel pain.The Swiss government has banned tossing lobsters and other crustaceans into boiling water. But what’s the science behind that decision?

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A Good Appetite: The Secret to Better Thai Dishes May Already Be in Your Fridge

Fri, 12 Jan 2018 19:55:41 GMT

Jarred red curry paste serves as a building block for this noodle and vegetable dish.Doctoring up a jar of red curry paste makes for a deeply flavored noodle dish.

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What to Cook: What to Cook This Weekend

Fri, 12 Jan 2018 15:15:16 GMT

Mara’s tofu with mixed grains.Make up some new recipes from Samin Nosrat and Dorie Greenspan, and hearty favorites like lasagna or lobster mac and cheese.

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A Restaurant Where the Bathroom Soap Complements the Meal

Thu, 11 Jan 2018 21:22:48 GMT

The Danish chef Adam Aamann hand-makes soap for his new restaurant, Aamanns 1921, in the kitchen of his family home in Copenhagen. Aamann uses essential oils such as bergamot, cedar and thyme — all of which are organic.The Danish chef Adam Aamann handmakes liquid soaps used by diners at Aamanns 1921 — and which reference the aromas in his food.

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It Came, It Quenched, It Conquered Canada: The Caesar

Thu, 11 Jan 2018 16:32:09 GMT

The Caesar is the favorite drink of many Canadians. It’s typically composed of vodka, hot sauce, Worcestershire sauce, various spices and garnishes and, most critically, Clamato or some equivalent.This snappy mix of vodka, spices and Clamato is widely regarded as the national cocktail, and is still making inroads.

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