This Week in 'New York Times' Food News

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Two Stars: At Marcus Samuelsson's new Harlem restaurant, the scene is cheerful and the fried yard bird is worth a trip from anywhere.

Yolks vs. Whites: Chefs find creative ways to put all the parts of the egg to good use.

Modernist Cuisine: This 40 volume book is "mind-crushingly boring eye-bulgingly riveting, edifying, infuriating, frustrating, fascinating, all in the same moment."

New Chef in Tijuana: Javier Plascencia hopes his new restaurant Mision 19 will help revitalize the city he calls home.

Best Pizza, in Williamsburg: It's worth a visit for the slices, garlic knots, and chicken parm.

Goodbye Alto and Convivio: After an owner/chef rift, two beloved restaurants close suddenly in New York.

Wonderful Sherry: America is enjoying a love affair with the once fuddy-duddy sherry.

Food Stuff: Scrub veggies with animal-shaped brushes from Italy; spring rolls, wings, tacos, burgers and sandwiches are for sale at Social Eatz; Otis Stout Bread from Ithaca has a rich, earthy flavor.

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