Serious Eats: New York
This Week in 'New York Times' Food News
Mood Food: Chefs and scientists rethink the catalog of aphrodisiacs. Pine nuts, anyone?
Hungarian Harvest: Hungary, famous for its sticky sweet wines, is making some fine dry whites.
Healthier School Food: New federal legislation would ban candy and soda at schools, and require them to serve more nutritious sustenance.
Two Stars: That's what Sam Sifton gives to the trattoria Novitá, which Ruth Reichl reviewed in 1995. Since then, it's lived mostly under the radar.
Chanterelle Art: The owners of the now-closed Chanterelle are selling their artist-designed menu covers to pay their creditors.
Papaye: This Ghanaian restaurant serves finger food that "may challenge your expectations as well as your dexterity, but it can be deeply satisfying."
Blockbuster Opening: Jonathan Benno, former chef de cuisine at Per Se, is opening a $20-million restaurant in Lincoln Center.
Northeast China Comes to Queens: New Dongbei restaurants in Flushing showcase lesser-known Chinese cuisine. There are "lamb ribs crusted with cumin seeds and crushed chilies" and "deep-fried sweet potatoes bathed in hot caramelized sugar."
Food Stuff: A whole menu of meatballs at Meatball Shop; A New Orleans Mardi Gras celebration calls for a king cake with a lucky charm baked inside; Microplane is selling a rotary grater for hard cheeses; Seasoned sauerkrauts including a kraut with goose fat, white raisins and wine.