Hungry City
John Taggart for The New York Times

New York has other open-air food bazaars, but none to match the thrills and surprises at this one.

The Pour

The best rosés hide among the annual deluge of fashionable summer wines. Seek them out and find a delicious reward.

This product of a rich immigration past thrives today as cooks across the country, and far beyond, continue tinkering with the recipe.

Restaurant Review

The hallowed Italian-American restaurant is near the airport and the racetrack in Queens, but it’s in a world of its own.


Sweet and supple, this bread is shot through with fat to create a melting, airy bread.

Quite possibly the only lemon dessert recipe you need, this bar has a crunchy, buttery crust and soft, creamy filling.

Tejal Rao has a recipe for kuku paka, a dish from Mombasa, Kenya, that’s a “love letter to coconut.”

A Good Appetite

Bone-in chops are easier to cook when they are marbled with fat — and they taste better too.

European Union regulations protecting consumers and preserving culinary cultures often create tension, sometimes even with the United States.

Casamigos, which the actor founded with the entertainment impresario Rande Gerber, drew the attention of the spirits giant Diageo.

city kitchen

At first glance, this well-spiced cake looks like dessert, but don’t be fooled: It’s iced with crème fraîche and hasn’t a speck of sugar.

The Chef

Joseph Lenn left the celebrated — and pricey — restaurant and resort to open J.C. Holdway in Knoxville, Tenn.

A short visual history of this Italian frozen treat dipped in chocolate.

Day Trip

Spend the day at the beach — now accessible by ferry — frolicking in the sand and surf and enjoying the area’s cultural and culinary scene.

Off the Menu

Plans for a Cipriani-run complex on the Far West Side, Littleneck opens a branch in Williamsburg, Brooklyn, and other restaurant news.

The Pour

Château le Puy follows its own muse, making wines that epitomize the French ideal of digestibilité.

Hungry City

At a new restaurant in Bedford-Stuyvesant, Brooklyn, every dish comes with a careful presentation, and a story.

Rachel Levin is likely to concentrate on midrange and affordable restaurants in a city awash in money from the technology industry.

Krave Jerky’s latest flavor pairs pink peppercorns with Himalayan pink salt.

The first pink wine from Grgich Hills in Napa Valley would work well for a summer picnic or an autumn feast.

Oddfellows Ice Cream is transforming Chefs Club Counter into a circus of frozen desserts.

These lightweight bowls are made from bamboo and come in a subdued palette of colors.

Karen Bornarth of Hot Bread Kitchen will lead a hands-on class at the Museum of Food and Drink in Brooklyn.

Le French Tart makes its baked goods, including whole-wheat croissants, on the premises in South Park Slope.

Neighborhood Joint

Ruimilk Soft Icecream, a tiny shop in Flushing, Queens, is a popular spot for those with a sweet tooth and an Instagram account.

Paris Journal

The newly renovated Opéra Comique draws on opera’s rich history of innovation — and circus acrobats — in an effort to appeal to modern Parisians.

"It’s about highlighting what’s at the market in a way that it can be appreciated," says the Sqirl chef and owner Jessica Koslow. "If I was in New York, I wouldn’t be making avocado toast."

Restaurants and News
Critic's Notebook
Paul van Kan for The New York Times

This Australian city’s dining scene, already steeped in Asian cuisines, is suddenly showing a more global reach.

The holiday, which celebrates the abolition of slavery in the United States, is an occasion to gather and eat.

The deal for a physical grocery retailer reflects Amazon’s ambition to become an even more frequent shopping habit to customers.

Adventures in Australian eating and the taste of globalization.

Ben Shewry, of the acclaimed Melbourne restaurant Attica, cooks in a culinary language that embraces the rare and the everyday, the new and the old.

Off the Menu

A new restaurant at the Ravel Hotel, Indian-accented cuisine on the Upper East Side, and other restaurant news.

The cookbook author and restaurateur Asha Gomez returns to her homeland, cameras in tow, hoping to elevate an oft-neglected cuisine.

The Australian city’s plan to modernize the Queen Victoria Market has drawn fire from residents who fear the loss of its antique charm.

The 60,000-square-foot food hall opens with a Katz’s Deli, Trader Joe’s and more than 40 food entrepreneurs.

Ask The Wirecutter

The practically foolproof Instant Pot lets you throw a bunch of stuff in it and have dinner in 30-ish minutes. But it might bump your slow cooker off your countertop.

Neighborhood Joint

A display contains frozen items, and the shelves are stocked with jars and cans. But there’s just one reason to visit this Cobble Hill business: meat.

Hungry City

The restaurant, all two tables of it, is wholly devoted to the bird — poaching it first in a hot bath of ginger, then slipping it into the steamer.

Restaurant Review

Despite the royal name, this small restaurant revels in the simple charms of its confident cooking.

Hungry City

Western Yunnan Crossing Bridge Noodle, in Sunset Park, excels at a deconstructed potage that servers combine at the table.

For years, the renegade store celebrated its status as an unauthorized importer of Trader Joe’s goods with a blend of cheeky humor and David-versus-Goliath determination.

In a meatpacking district installation, the artist Lucy Sparrow has installed shelves of Doritos, Wonder Bread and candy, all made of colored felt.

hungry city

The menu is rambling, featuring dishes like tempeh, goat skewers, and calamari gilded by salted duck egg yolks, but the waiters are patient guides.

A Good Appetite

Homemade shortbread is a cinch to master and makes a wonderful counterpart to soft summer fruit.

City Kitchen

For many, a summer gathering means meat on the grill. Here’s an elegant way to do it.


Ice-cold schav — salty, tart made from sorrel — offers heat-wave relief.


Discovering a classic, and common, Greek favorite in an unexpected place.

It’s not pretty, but this take on Eton Mess puts rhubarb and strawberries to good use.

A chef makes a case for including tahini on the list of absolute essentials.

A Good Appetite

If you haven’t tried spatchcocking, which gives you a crisp bird with juicy meat in less than an hour, then it’s time to pick up the shears.

A month of fasting is punctuated with daily gatherings of family and friends, laden with nourishing food.

Summer Reading

The best of this spring’s cookbooks remind us of the meaning and value of home-cooked meals.

City Kitchen

Snip off the flowering tops of herbs to make a colorful compound butter for fish, chicken, vegetables or toast.

A Good Appetite

A few members of the allium family — spring onion, leek and green garlic — benefit from a bread crumb and Parmesan topping.

You get great smoky flavor from cooking over or beside coals or wood. But on a Wednesday night there is little easier than lighting a gas grill.

Dan Neville/The New York Times

What makes a grape that flourishes in wine regions around the globe distinctive in this part of the world?

The iced coffee drink has lifted the industry, creating enormous summertime demand for coffee and a whole new audience.

Wine School

German spätleses can walk a knife’s edge, and in this delicate tension lies their beauty. But not everybody sees it that way.

Farmers in Southern California are nurturing coffee bushes in what may be the first serious effort to commercialize beans from the contiguous United States.

The Pour

Weighing aging wine versus terroir in a region of vast potential, where quality cannot be taken for granted.

The spirit’s new popularity in the United States thrills many Americans but worries others, who fear for its sustainability.

Sweet or dry and infused with herbs, spices and botanicals, this often misunderstood fortified wine whets the appetite.

Learn to Cook
How to Make Ice Cream

In this guide, you will learn how to make four essential ice cream base recipes — custard, Philadelphia-style, nondairy and no-churn — and look at flavorings, mix-ins and toppings.

Wine School

All wines must refresh. For many, that imperative is a minor consideration. For these unpretentious, uncomplicated reds, it’s the primary mission.

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

Culinary Travel

The intense, surprising flavors at Kismet put an emphasis on the fresh, the bold and the bright.

U.S. Islands

Cumberland Island offers memorable meals, fine fishing, wild horses, empty beaches and a rich history.


Bala Baya, the latest and hippest of the English capital’s Israeli restaurants, serves extravagantly flavored dishes that transcend their humble roots.

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