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Entries tagged with 'New York Times'
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This Week in 'New York Times' Food News
- Meatless Burgers: Veggie burgers grow up and get much, much better.
- Welcoming Spring: The Hindu springtime holiday Phagwah means deep-fried banana patties called gogola and cook-up rice.
- Italian, My Way: Jonathon Waxman's new cookbook shares recipes from Barbuto, his much-loved restaurant.
Weekend 'New York Times' Food News
- Crispy Squid: Pan-fry calamari and maitake mushrooms and serve over arugula for a great spring meal.
- Ramen to the Rescue: Instant ramen, born of hardship, might help feed Japan's earthquake victims.
- Drinking near Times Square: Newcomers help answer the old dilemma of where to find a civilized bar amidst all the neon.
This Week in 'New York Times' Food News
- More than Shaken and Stirred: A bartender with the power to evoke memory, cure hangovers, encourage spending money, and "bring about stirrings of a carnal nature."
- Veggie Manifesto: A vegetarian's account of why meat is murder, but plucking plants from soil is okay.
- Three Stars: Veritas is reborn as a destination for wine geeks and food-lovers alike.
Weekend 'New York Times' Food News
- The New Chicken: Mark Bittman updates the classic roast chicken dinner.
- Leek Season: Turn the first veggie of earliest spring into a gratin with potatoes.
- Le Chateaubriand: At this Parisan bistro, Inaki Aizpitarte cooks pork belly with licorice root and deconstructed pot au feu.
This Week in 'New York Times' Food News
- 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.
Weekend 'New York Times' Food News
- Sake-Steamed Chicken: Trade in crispy for this aromatic chicken with a texture soft as custard.
- Diet to Live Forever: The billionaire David Murdock avoids dairy, alcohol, sugar, and salt so that he can live to celebrate his 125th birthday.
- Puritan Chefs: Some New York restaurants answer customers' special requests with a "no way."
- Making Waves in Chinatowns: A California bill moves to ban the possession of shark fins, and thus the popular Chinese shark fin soup.
This Week in 'New York Times' Food News
- Coconut Oil: Once feared as a saturated fat bomb, coconut oil becomes the darling of the health food world.
- A Chef's Life: "On the page and in the kitchen, [Gabrielle] Hamilton can be charming, tempestuous, persnickety, vulgar, poetic, provocative and mothering," and sometimes all at once.
- Napa Cabernets Under $100: A great vintage makes for wines with freshness and spunk.
Weekend 'New York Times' Food News
- Food Revolution in Pittsburgh: A city known for its pirogi and kielbasa is welcoming farmers' markets and conscientious cuisine.
- Oscar Party Eats: Recipes for spicy caramel popcorn, savory cheddar biscotti, and more.
- Burgermeester in Amsterdam: Beef, tuna, and lamb burgers are served at this mini-chain, where the walls are adorned with cow art.
This Week in 'New York Times' Food News
- Doughnut City: Doughnut shops galore are popping up in New York.
- Wine Lingo: All the well-chosen words in the world can't do the experience of wine justice.
- Cuisine from Around the World in Indianapolis: Immigration is changing the way this very American city eats. Goat in berbere sauce, anyone?
