Serious Eats: New York
'New York Times' Dining Roundup
Recipe or Science Project?: Some ask, how can I bake better bread? Others, what is the best way to fling marshmallows over a long distance?
Counting Calories: "Just like a reliable savings account, good old calorie counting is coming back into fashion."
Painless Chicken Soup: Two hours to recreate mom's two day endeavor.
Brooklyn Beer: Brooklyn produced one-fifth of the nation’s beer as recently as 1960. Local breweries make a comeback.
Lively, Juicy, Affordable Red : Montepulciano d’Abruzzo obeys the dictates of a dwindling bank account while piquing the interest and delivering on satisfying flavors.
Marathon Eats: A guide to places to eat along course of the New York City Marathon. Each of the 26.2 stops (the 0.2 is the Wafels and Dinges Truck) represents at least one national cuisine.
One Star Sushi: Frank Bruni hands a star to Kanoyama, a favorite of sushi hounds for a while now, and the new Sushi Azabu, both of which offer sushi bargains.
New Sweets: Pecan pies from Oko frozen yogurt stores and a new line of fancy ice cream cakes, like layers of fig, rum-raisin and vanilla gelati frosted in golden pumpkin, from Il Laboratorio del Gelato make for promising dessert options.
Downtown Sandwiches: A look at three new places: Porchetta, Dogmatic Gourmet Sausage Systems, and New York Hot Dog & Coffee.
Old School Vinegars: Alan Coxon, an English television chef and food historian, has introduced mellow Greek, Roman and medieval-style vinegars that come in amphora-shaped bottles.
Pumpkin Seed Brittle: Bouchon Bakery in the Time Warner Center is selling the snappy, buttery brittle through Thanksgiving.
Reinventing the Oyster: The Gillardeau name has become associated with fine oysters. In an industry that has been reluctant to change, they're modernizing and expanding.
Guanciale Helps You Run Faster: Joe Bastianich, the star restaurateur and winemaker, has been training for the New York City Marathon on a diet of rib-eyes, cured pig jowl and Dom Pérignon.
Mushroom Rescue: The 'shrooms shriveling in your fridge right now can form the basis of a wonderful, healthy meal.