PrintThis Week in 'New York Times' Food News
Where Thailand Meets Laos: Larb and green papaya salad are light, hot, and crunchy, and make perfect summer fare.
Town House in Chilhowie, Va.: Diners are driving to this Appalachian town of 1,827 to eat cold-smoked Venezuelan chocolates and 36-hour confit of lamb cooked by two Chicago chefs.
Down-Home Weddings: This year, lavish weddings are being replaced a more homespun vibe. But “it’s not any cheaper to make a cobbler or a homemade pie than to bake a cake."
Taking Tequila Seriously: At Mayahuel, "a stand is being taken against the view of tequila as mindless fun."
Rooftop Farming: Above the buzz of urban streets, people are growing fruits and veggies to eat and sell.
One Star: That's what Frank Bruni gives Rye in Williamsburg for "ambiguity and misdirection."
City Winery: Michael Dorf brings in grapes from California and has wines made at his wine bar and event space in SoHo.
Long Island on the Map: Shinn Estate Vineyards, on the North Fork of Long Island, has only been growing grapes since 2000. Still, their wines are delicious.
A Savory Tart: A train ride in France inspires a tart made with endive and cheese.
Fresh Herb Risotto: At the end of cooking, stir in herbs and vivid salad greens, like arugula.
Paris in Midtown: At Alain Ducasse’s Benoit, the new chef executes old-school dishes perfectly, but the service is spotty.
Tea and Honey: You can find a selection of tea and honey from around the world at the Tea and Honey Store in in Grand Central Terminal.
Tongs with Bells and Whistles: Isi’s nine-inch tongs have three different surfaces.
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