Explore by Tags

This Weekend in 'New York Times' Food News

Braising Chokes: Spring artichokes are delicious cooked in butter and stock.
Urban Cookouts: New Yorkers without backyards cook everywhere else: on rooftops, balconies, and fire escapes.
The Douro: This Portuguese winemaking region is home to breathtaking views, fried octopus, alheira sausage, and port.

Two Stars: Prime Meats in Brooklyn accepts no reservations and no credit cards, but the Manhattans and the roast chicken are perfect.
Restaurant without a Name: Finding the perfect name for Jonathan Benno's $20 million restaurant in Lincoln Center is a part of the daunting process of opening.
Fancy Burgers: How to jazz up a burger with fat and spices.

A Demanding Wine: Savennières wine from the Anjou region of the Loire Valley is not especially friendly, but it is interesting, multidimensional, and a good foil for food.
Mexican in Berlin: Restaurants serving fresh Mexican street food are cropping up in Berlin.
Slaughterhouse on Wheels: Local, organic farmers need more places to slaughter their meat. Are portable units the answer?

No Stars: Donatella Arpaia's Mia Dona lost two stars with the departure of its former chef, Michael Psilakis.
Mysterious Food Allergies: More people are afflicted with food allergies than ever, but scientists aren't quite sure why.
Post-Gourmet World: "Half a year after Gourmet's final issue, in November, the Gourmet readership and ad base seem to have largely vanished."
Weed in the Kitchen: Marijuana is a part of kitchen culture that gave rise to "haute stoner cuisine."

Rhubarb Crisp: Rhubarb stands alone, topped with oats and pecans for crunch.
Shrimp for Summer: Unpeeled shrimp tossed in garlic butter, sambal, jalapeño, and lime practically beg for a mojito.
Beef Stir-Fry: Grass-fed, lean beef and sugar snap peas make for a healthy and hearty meal.

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.

Asparagus Pesto: Asparagus paste with pine nuts and garlic "tastes like asparagus with additional punch."
Threat to Fish: In New Orleans, people are buying and eating as much seafood as they can as an oil well from the Gulf of Mexico gushes nearby.
Seared Radishes: Roasting radishes with plenty of butter changes the character of the vegetable.

Watercress: Fresh watercress has loads of character, sauteed or blanched or tossed in a salad
Fishless Sushi: Make sushi at home with avocado, egg, or prosciutto
Mail Order Diet: When you eat diet meals that arrive via mail, don't expect delicious eats
Newborn Whiskey: White whiskey, white dog, or moonshine is fragrant and flavorful

Restaurant Job Angel: Bernard Ros, a Manhattan restaurateur makes connections between restaurants and job-seekers
Oregon Organic Wine: Vineyards in the Willamette Valley are on the forefront of sustainable, eco-conscious wine making
Runny Yolks and Sorrel: A quintessential spring brunch dish
Dining in The Luberon: In the small hilltop towns of northern Provence, food is of utmost importance: you can find great farmers' markets, pigeon pie, and foie gras served with dense fig jam

Vietnamese Crawfish: Vietnamese restaurateurs serve up a Cajun specialty: boiled crayfish, as well as nontraditional dishes like snails simmered in coconut-basil sauce.
Perfect Spices: A spice intervention: buy small quantities, toast your own cumin, and keep spices in the cabinet.
Village Tart and the Spot Dessert Bar: Pichet Ong's new ventures feature white miso semifreddo and frozen ganache with crumbled Oreos, strawberries, and passionfruit foam.