Serious Eats: New York
This Week in 'New York Times' Food News
A Sweaty, Smoky Sport: Grilling over a wood fire is more instinctive than cooking with a gas grill, more nuanced than cooking with charcoal, and more athletic than both.
Sriracha: The purée of fresh red jalapeños, garlic powder, sugar, salt and vinegar is an American sauce, a polyglot with roots in different places and peoples.
Ginger Ale Without the Can: Homemade ginger ale is appearing on drink menus across the country.
Great American Wine: There are plenty of decent value American picks, but by spending a few more dollars the quality increases exponentially.
Le Fooding: The French organization celebrates a casual and egalitarian attitude toward eating. And it's coming to New York.
Bibimbap: A Honduran-born chef has mastered the traditional Korean casserole of vegetables, meat, or egg atop crisp shards of fried rice.
Grissini and Duck Fat-Soaked Muffins: Sorella, a restaurant and wine bar on the Lower East Side, features a menu of dishes meant for sharing.
Three Stars: That's what Frank Bruni grants Keith McNally's Minetta Tavern for taking on "the most prized temples of sirloin."
Nduja: Nduja, a sausage from Calabria in Italy, is made from pork and pork fat and has red-pepper spicing and a spreadable texture.
Turkish Touch: Hançi in Hell's Kitchen serves up flavorful kofte and fried calf liver. You can bring your own wine or beer.
A New Market for South Street: Former fish dealers’ stalls in the Fulton Market building on South Street will become a two-day-a-week market selling foods from the region.
Brooklyn Lobster Haul: Red Hook Lobster Pound sells delectable fresh lobster for competitive prices.