Restaurant Review
Liz Barclay for The New York Times

The former Grill Room of the Four Seasons now holds a restaurant with a full-battery charge.

In a memoir, the chef who pioneered farm-to-table food at Chez Panisse expounds on her wild early years, her politics and how she wants to be buried.

The chef is renaming Fowler & Wells, after learning about the name’s connection with the debunked theories of phrenology.

My first vacation on the island was bartered. That was seven years ago, and I’ve been drawn back every summer since.

Our version vibrates with the tension between salt and vinegar, crunch and richness, sweetness and tang.

For years, the region has battled its reputation for unexpectedly sweet and cloying wines. It’s time to look again.

A Good Appetite

In this riff on shrimp and grits, fresh creamed corn spiked with feta takes the place of the usual grits.

off the menu

Mexican from the owners of Freek’s Mill, the latest from the former Le Turtle chef Greg Proechel, and other restaurant news.

In parts of the United States, the eclipse will occur around lunchtime. Consider planning a picnic. (At least, have a crescent-shaped cookie.)

City Kitchen

Fragrant with oregano, crisped at the edges, and beginning to ooze: Provoleta, a typical appetizer, is a strong way to start a meal.

Are there any more alluring words in the English language than “melted cheese”? David Tanis has a recipe for you.

Pear, quince, strawberry: All kinds of flavors are being brought into play by cider makers big and small.

Hungry City

At this small shop on the Lower East Side, Fernando Lopez makes fluffy, crumbly tamales that evoke “the feeling when I was a 5-year-old.”


Grilled with a hot-sauce butter, they become a dish worth sharing.

I.M. Pastry Studio has opened an outpost in the Essex Street Market, and its treats are named for famous women.

Rotisserie Georgette shares the recipe for its savory mini-madeleines.

The culinary historian Michael W. Twitty will discuss his new book, “The Cooking Gene,” at the 92nd Street Y.

Sold by the dozen, this tempered glassware from Food 52 beats plastic party cups.

The Greek restaurant now serves six beers made on site.

The Seasonal Food Guide tracks the seasonality of fruits and vegetables around the country.

Breaking down Mark Iacono’s sacred ritual, moment by perfect moment.

Restaurants and News
Nathan Morgan for The New York Times

Fawn Weaver on a farm in Lynchburg, Tenn., where Nearest Green and Jack Daniel first began distilling whiskey together.

The whiskey maker backed away from a promise to acknowledge its debt to a black distiller — until Fawn Weaver swooped into town and took up the cause.

Restaurant Review

The chef Daniel Humm tries to bring his meticulous care and artistry to a high-speed operation.

The Chef

The Miami chef grows produce in his backyard in Homestead, Fla. — the only part of the contiguous United States with a tropical monsoon climate.

Ingenious takes on soft serve, shaved ice and other treats from Thailand, Japan and South Korea are putting the American scoop shop to shame.

Amateurs pack the shores of the Kenai River, perhaps the most colorful, and contentious, fishing spot in America.

Off the Menu

Major Food Group plans a new branch of Parm and a tiki bar, Eiji Ichimura’s next moves, closings and other restaurant news.

Restaurant Review

The Israeli chef Meir Adoni’s pluralist vision embraces the foods of Morocco and Libya in North Africa, as well as Israel, Yemen and Syria.

This special-occasion restaurant on the East River in Brooklyn was in many ways a pioneer, yet its understated charm and elegant owner still thrive.

Conservationists who found the ice-covered dessert in Antarctica believe it once belonged to the British explorer.

Mr. Chow replaces Eli Kaimeh, who is leaving for a three-month sabbatical.

Kauai residents who object are teaming up with owners of resorts that line the island’s famous beaches to try to block the dairy.

An Appraisal

The cookbook editor, who died Wednesday, inspired and sometimes intimidated the chefs and writers she guided.

The musicians of the Long Island Vegetable Orchestra make their instruments from things that grow in the garden.


A study of the bacteria that proliferate in kitchen sponges alarmed many readers. But do not despair, there are some simple solutions.

The cheerful British hit has been rocked by drama since it left BBC last year. Here’s what is next for the show and its original hosts.

“With the amount of breaking news stories in the world, who could possibly be that interested in a little essay about buttered rolls?”

Millions of bananas arrive every week in New York City. It takes a lot to get them from the boat to the bodega.

Restaurant Review

In downtown Flushing, Queens, Guan Fu Sichuan shows off the rich variety of flavors beyond the familiar blast of chiles.

A Good Appetite

The cobbler, a seasonal standby, can be made with pie crust, biscuits or cake — but its greatest versatility lies in the fruit you use.

City Kitchen

Thai-style pork ribs, marinated with honey, soy and ginger, just need a turn in the oven before being painted with glaze.

On Dessert

Pierre Hermé’s raspberry and rose sablés taste wonderfully complex, but making them is easy.


Make your own tofu, then serve it with a French butter sauce – the best of two very different kinds of cooking.

City Kitchen

This supper is the ideal opportunity to use all those glorious vegetables at the farmers’ market.

A Good Appetite

A stint over the flame brings out the best in all the components of these skirt steak tacos — even the salsa.

City Kitchen

A gazpacho-like cold soup, paired with hot pepper and lime juice, is a far cry from the plain fruit of childhood but still elegant in its simplicity.

When pounded thin and marinated, chicken breasts stay juicy and tender.

Wines of The Times
Tony Cenicola/The New York Times

Though not the typical thirst quencher, good white Rioja is both refreshing and interesting.

Though not your typical quencher, these complex, unusual wines are both refreshing and interesting.

The Long Island iced tea, the Midori sour, the Blue Hawaii: Fussy bartenders are upgrading these decidedly down-market cocktails.

The Pour

The savory, distinctive Portuguese wines come from unusual vineyards along the Atlantic coast, continental Europe’s westernmost growing region.

The Pour

Martin Walker shares the wines and food of the Périgord region, which inspired the fictional world of Bruno Courrèges, his small-town French police chief.

Wine School

Consumers may hold strong opinions about certain kinds of wine, but occasionally revisiting those biases opens people up to new pleasures.

A sense of place, and a place to sell, are suddenly important in the beer world. So contract, or “gypsy,” brewers are putting down roots.

Learn to Cook
How to Make Jam

In this guide, we’ll walk you through making and canning jams — using berries, stone fruit, tomatoes, apples or pears — letting you savor the season all year round.

Wine School

This white grape almost disappeared from Spain in the middle of the 20th century, but a dedicated group succeeded in reviving it.

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

Advice for camp cooking, picnics and potlucks, along with recipes, cocktails, frozen desserts and a taste-test of the best supermarket hot dogs.

Culinary Travel

Tasting rooms without attitude, wine-friendly menus and fields of wheat and spearmint are among the many charms of this region of Washington State.


“This is not the typical New Orleans experience,” Mr. Lagasse said. “Meril is how I think people want to eat today.”

Neighborhood Joint

This neighborhood restaurant, which has been serving homemade pastas and pizzas in the Bronx for nearly 25 years, has a fiercely loyal clientele.

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