This Week in 'New York Times' Food News


Company Gardens: At workplace gardens, "employees can sneak out for a quick lunchtime weeding sessions and cart home the harvest."

One Star: At Fatty 'Cue, Zakary Pelaccio's new barbecue joint in Williamsburg, the smoked lamb ribs and coriander bacon are worth traveling for.

The White House Pastry Chef: The job is surprisingly manageable compared to that of a restaurant chef, even with a focus on healthy food and less sugar.

Spain's Bubbly: Cava is a sparkling wine with a great value, but sometimes bottles shipped from Spain are not particularly fresh.

Films and Drinks: Pairing drinks and films thickens the plot and heightens the moving-watching experience.

Rick Bayless will Cook at the White House: The Chicago chef will cook his Mexican food for a dinner honoring Mexico's President Felipe Calderón.

Village Thai: Betel serves "Thai food for farang, more sweet than fire, inoffensive to the Western palate, kind of boring."

Canteen 82: The dumpling-and-noodle spot on the Upper West Side makes dim sum, quality espresso, and Malaysian-style curry puffs.

Food Stuff: Dickson's Farmstand Meats in Chelsea Markets makes a burger blend that tastes like steak; Dessert Club ChikaLicious makes silky chocolate sorbet; Employees Only is bottling and selling cocktail mixers; French-Press coffee to go BKoffie in Midtown.

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