Jim Wilson/The New York Times

Paula Wolfert, the pioneering cookbook author, in her kitchen in Sonoma, Calif. She follows a special diet she designed in hopes of combating dementia.

The pioneering cookbook author, who has Alzheimer’s disease, no longer cooks much. But a special diet and persistence keep her as kinetic as ever.

Many are angry that the Quebec government passed them over and chose the French chef Joël Robuchon to run a flagship restaurant.

Tired of waiting for Harvey to open in the Williamsburg Hotel, the former Vetri chef will join John McDonald’s restaurant in SoHo.

Restaurant Review

The New York branch of a Los Angeles chain has plenty of efficiency and customers, but the fish options can be limited.

Check out Kim Severson’s beautiful profile of the cookbook author, and make some of her recipes.

Once a breakfast staple, this white, seed-packed variety of the fruit has all but disappeared. Yet there are hints of a small-scale revival.

There are more varieties than ever available to cooks, in a vibrant array of shapes and colors.

A Good Appetite

This rich ice cream, rippled with chocolate fudge, captures the essence of the classic soda fountain drink.

City Kitchen

Purists eat them plain, with salt and a spoonful of olive oil, but they are especially satisfying in an it’s-almost-spring stew.

Hungry City

The savory crepe with an omelet underbelly and a heart of fried dough was once elusive, but some chefs are trying to make it as essential as tacos and falafel.

The Natural Resources Defense Council, an environmental group, said lower demand reduced greenhouse gas emissions.

The Pour

A vast number of choices and contradictory advice can make buying a set baffling, but a few principles will help simplify the process.

Off the Menu

A move by James Kent, Masa Takayama’s non-sushi project moves forward, and other restaurant news.

The new executive chef at Benoit in New York, Laetitia Rouabah, is teaming up with Hometown Bar-B-Que’s pitmaster, Billy Durney.

The Brooklyn bakery will sell croissant bread pudding and curried choux puffs in addition to its breads.

The cafe at the Asia Society is serving Peranakan food, a blend of Chinese and Malay recipes from Singapore, in conjunction with a shipwreck exhibition.

This mixer from Q Drinks is a fine match for juniper-forward gins.

A documentary follows the chef Michael Solomonov on a journey through the country’s kitchens.

A new exhibition shows some of the work of John Donohue, a former New Yorker editor, who draws city architecture.

The irreverent magazine, which linked food and journalism in a fresh way, foundered in part on differences among its partners.

Restaurants and News
Dustin Chambers for The New York Times

A group of chefs gather at Serenbe, a farming and residential community south of Atlanta, the James Beard Foundation’s Chefs Boot Camp for Policy and Change.

Since the election, many restaurateurs have taken a stand on tough issues, especially immigration. But others are torn.

The bookstore and vegetarian restaurant in Bridgeport, Conn., has been following its appetites and ideals since it opened in 1977.

Q. and A.

Michael Solomonov, the chef at Zahav in Philadelphia, is the host of a new documentary film on Israel and its dynamic food scene.

Sonoma County has become a seedbed of cannabis experimentation, despite threats from the Trump administration to increase enforcement against recreational use.

Restaurant Review

Aaron Franklin, a new-traditionalist tinkerer, is producing exemplary brisket and long lines in Austin, Tex.

Hungry City

Deviled eggs, deep-fried corn on the cob and scrapple honor the chef’s roots at this restaurant in Windsor Terrace, Brooklyn.

The Chef

At their four restaurants in Memphis, the chefs Andrew Ticer and Michael Hudman build Italian dishes with the local ingredients they love.

She was one of the new wave of cookbook writers who put as much emphasis on fine writing and context as on the recipes themselves.

Cultured Traveler

This port city in southwestern France has surpassed its wine reputation and become a full-fledged gastro hub.

A couple say that their bar and restaurant, Cork, has suffered from unfair competition from establishments in Trump International Hotel in Washington.

When the winter tide goes out on a northern Canadian bay, some Inuit clamber into the ice caves below to harvest fresh food.

A wave of gas stations and convenience stores are capitalizing on a growing demand for fresh, healthful and convenient road food.

Cooking
Michael Kraus for The New York Times

From far left: herbed rice with tahdig; herb and radish salad with feta and walnuts; fish stuffed with herbs, walnuts and pomegranate.

During Nowruz, the holiday table abounds with vibrantly flavored dishes dense with herbs and symbolism.

City Kitchen

Braise lean, tender rabbit with wine, herbs, mustard and crème fraîche for a classic and marvelous meal.

A Good Appetite

Fragrant with spices, tangy with lemon, and filled with vegetables, this is not your typical bowl.

Eat

A fruit-filled pancake as thick and even as a layer of birthday cake.

The scent and taste of lemon evoke powerful memories of childhood summers in Italy.

A Good Appetite

Once you get in the groove, preparing the day’s final meal can morph from a formidable chore into a delight.

City Kitchen

With roots in Tunisian and Sardinian cooking, fregola has become an attractive ingredient for American cooks, especially among chefs.

Done well, this American classic can be a perfect dish: big-tasting, filling, nutritious and very easy to make.

Tracing the origins of an Italian-American dish beloved in the central part of the state, but not much beyond.

City Kitchen

Add fresh crab meat to this French cafe classic, a hot ham and cheese sandwich adorned with an egg.

A Good Appetite

This roasted mushroom and butternut squash tart, loaded with cheese on a whole-grain crust, is more rustic than refined, and better for it.

Drinks
William P. O'Donnell/The New York Times

From left, D. Ventura Ribeira Sacra Viña Caneiro, Décima Ribeira Sacra 2014 and Guímaro Ribeira Sacra Tinto 2015.

These reds from the Galicia region of northwestern Spain are both ancient and strikingly modern.

Opinion

Flavor engineers are designing bottles to please consumers’ palates.

Spirits of The Times

Sales have soared over the last 15 years, and so has the level of quality for this distinctive spirit.

The Pour

Thinking about what you drink as carefully as you do about what you eat can lead to much better bottles on the table.

The Aviary and the Office will move into the Mandarin Oriental New York on Columbus Circle.

Cooking Guides
How to Drink Wine

Learn how to talk about wine, pair it with food, order it at a restaurant and more.

NYTFood on Instagram

Follow us to find all the food that’s fit to cook, snap and eat.

How-To Videos

A library of more than 50 videos demonstrating simple skills that home cooks should master.

Find your favorite recipes on our Pinterest boards.

Recent Reviews

Best of 2016
Restaurant Review

Our critic counts down his favorites among the new places he reviewed this year.

These are the articles and columns that Food section readers found most compelling in 2016.

Culinary Travel
Check In

Trinh Diem Vy runs four of the most popular restaurants in the charming town of Hoi An, Vietnam, and the 35-room Maison Vy is her first hotel venture.

Bites

Forte dei Marmi serves food kissed by a sea breeze, always a good idea in a sun-drenched location.

Frugal Traveler

The Southern California city isn’t just about the beautiful outdoors. Beer has taken hold in a big way.

Boîte

Mezcaleria La Milagrosa, which is behind a freezer door, serves five types of margaritas in a festive atmosphere.

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