Japanese Chefs Make Their Mark in Paris

By OLIVER STRAND

A new generation of chefs from Japan run some of the most acclaimed French restaurants in Paris — a city that isn’t known for embracing outsiders.

• Japanese Chefs, French Cuisine: Six Restaurants to Visit in Paris

An Indian Spice Mix, Sambhar Masala, for All Seasons

By KIM SEVERSON

Cooking teacher Raghavan Iyer has created a simple spice mix to bring the flavors of Indian cuisine to American cooks.

Yana Gilbuena Goes Around the World on a Sharp Blade

By LIGAYA MISHAN

For a Filipino chef making pop-up dinners all over, the travel-ready mandoline is a must.

The Chinese Club Is Reborn in Brooklyn

By FLORENCE FABRICANT

Also, Between the Bread adds a branch in Chelsea, Il Bambino lands in Greenwich Village, David Chang has a new Momofuku project in the works, and more.

Let Them Make Noise: A ‘Dining Club’ Invites Toddlers

By MARGAUX LASKEY

For parents who have given up dining in fancy restaurants, Nibble and Squeak offers a chance to eat in style with the children.

Alex Lee, Former Chef at Daniel, Joins Starr Restaurants

By FLORENCE FABRICANT

After dropping out of sight, a marquee chef returns to run a growing empire of kitchens.

13 Great Recipes for Right Now

By SAM SIFTON

The perfect Caesar salad, a drink with activated charcoal and more for the week.

City Kitchen

A Nearly Foolproof Method for Golden, Crunchy Chicken Breast

By DAVID TANIS

Chicken Milanese, dressed with a kicky olive relish, is easier and faster than regular fried chicken.

At Tut’s Hub, Egyptian Street Foods Get a Temple

By LIGAYA MISHAN

Imposing columns, statues of gods and three stories in Astoria, Queens.

Iranian Sweets Fit for a Cleric or King

By ELAINE SCIOLINO

Three generations have been making cookies and candies for the last century at a shop in central Iran.

Saburi Departs a City of Restaurants, Taking a Japanese Cuisine With It

By ALEX VADUKUL

A restaurant in Kips Bay, Manhattan, is considered the only establishment in New York to serve Japanese-style Chinese food. It is closing this week, to a small chorus of laments.

California Grapes That Flourish in Splendid Isolation

By ERIC ASIMOV

Alder Springs Vineyard in Mendocino County is remote, but has drawn a who’s who of winemakers.

Prototype

A Ski Town Greenhouse Takes Local Produce to Another Level

By CLAIRE MARTIN

Vertical Harvest, a multilevel hydroponic greenhouse in downtown Jackson, Wyo., is bringing year-round fresh vegetables to a place better known for its snow.

Drink

What’s Your Pleasure?

By ROSIE SCHAAP

Bartenders embrace the challenge of “bespoke” cocktails, tailored to fit the drinker’s whim.

Henri Bonneau, Wine Producer Known for Châteauneuf-du-Pape, Dies at 77

By ERIC ASIMOV

Mr. Bonneau, a 12th-generation French vigneron, rejected modern methods to issue powerful wines that recalled how they might have tasted a century or two ago.

Julian Niccolini, Co-Owner of Four Seasons Restaurant, Pleads Guilty to Misdemeanor Assault

By JAMES C. McKINLEY Jr.

Mr. Niccolini, initially charged with felony sexual abuse after an encounter that left a woman with scratches and bruises, will remain free unless he breaks the law in the next 12 months.

Sourdough Starter, America’s Rising Pet

By SAM SIFTON

Adopt it, feed it, even name it. You’ll be paid back in lofty doughs and pungent breads.

Mezzaluna, the Little Restaurant That Started a Revolution

By BRYAN MILLER

The nationwide spread of the Italian trattoria can be traced back to this Manhattan pioneer of the 1980s.

Eat

The Queen of Entrees, Restored

By TAMAR ADLER

A contemporary (and vegetarian) adaptation of the splendid, regal chartreuse.

Lowlife Plays It Cool on the Lower East Side

By PETE WELLS

At this new restaurant from a former Blanca chef, sensible minimalism clashes with a grand manner.

Brighter Lights, Bigger City: The Odeon’s Second Act

By JACOB BERNSTEIN

The restaurant acquires new life thanks to the arrival of Condé Nast downtown (plus regular infusions of new money).

David Chang’s Next Restaurant, Ando, Will Be Delivery Only

By JEFF GORDINIER

The chef plans to tap the style of his Momofuku dishes.

City Kitchen

Miso Soup Delivers Deep Weeknight Flavor

By DAVID TANIS

A giant bowl of this vegetarian dish can make for a satisfying supper.

Two Simple Techniques That Bring Out the Best in Cauliflower

By AMANDA COHEN

Grilling and pickling adds a punch to this spring stew.

Angkor Cambodian Bistro Explores Southeast Asia, Gently

By LIGAYA MISHAN

The Upper East Side restaurant is the third for a former refugee.

Moqueca Offers Flavors of Brazil in a Tropical Fish Stew

By FLORENCE FABRICANT

Unfamiliar, perhaps, but essential ingredients; the essence of the dish and Brazilian cuisine, for that matter.

A Second Look at Washington Syrah

By ERIC ASIMOV

The best bottles radiated savory character, though there are too few of those.

American Cut Brings a Downtown Steakhouse Uptown

By FLORENCE FABRICANT

Also, Fair Weather Bushwick is like an intimate dinner party, Impero Caffè is Scott Conan’s latest, and Rider opens in the Brooklyn music space National Sawdust.

Insa Brings Korean Cooking to Industrial Brooklyn

By PETE WELLS

At this crossover restaurant, traditional recipes are altered but their spirit is largely left intact.

Mimi’s Hummus, Spreading Its Middle Eastern Influence

By LIGAYA MISHAN

A popular Brooklyn restaurant has expanded to the East Village.

From Kefir to ‘Cucamelons,’ Sampling the Next Wave of Natural Foods

By STEPHANIE STROM

A guided tour of the Natural Products Expo West trade show in California offers insight into where natural and organic food trends are headed.

Questlove’s Latest Quest: Bringing Chefs Together

By KIM SEVERSON

The hip-hop musician is becoming a force in the food world.

Senate to Vote on GMO Food Labeling Bill

By JENNIFER STEINHAUER and STEPHANIE STROM

The senators will consider whether the government should require labeling on foods containing genetically engineered ingredients, an issue that has split the food industry.

The Anti-Packaging Movement

By AIMEE LEE BALL

Recycling is nice, but some shop owners are trying to eliminate waste altogether.

Talk

Padma Lakshmi Won’t Date Men Who Aren’t Feminists

Interview by ANA MARIE COX

The writer and TV personality on her family of empowered women, eating placenta and how Mary Karr introduced her to a new passion: boxing.

An Artist Who Hunts, Emilie Clark Gets Her Gun, Then Her Dutch Oven

By LIGAYA MISHAN

The paintings go up in a gallery, and the game goes into her Le Creuset pot.

Simple Syrups for Cocktails and Desserts

By FLORENCE FABRICANT

Blank Slate Kitchen syrups, a new Midtown seafood market, food in the opera and more.

Teisui Gives ­Yakitori Top Billing in NoMad

By FLORENCE FABRICANT

Also, a Caprese addition to Little Italy, Tim and Nancy Cushman are opening a second restaurant in the Park South Hotel, and more.

Eat

Caramelized Citrus Brings Sunshine to the Plate

By SAM SIFTON

A bright confection for any weather.

City Kitchen

Lamb Stew Offers a Glimpse of Spring

By DAVID TANIS

With lemon and egg, this braise almost cooks itself.

Coming Home to Pot Roast

By BRETT ANDERSON

The favorite dish of Gavin Kaysen, a former Café Boulud chef and native Minnesotan, owes to his culinary skill — and his grandmother.

City Kitchen

Accara Offers a Taste of Senegal in Fried Form

By DAVID TANIS

The West African street-food snack can be piled into a sandwich with a spicy bite.

Alfajores, a Sweet Excuse for Making Dulce de Leche

By MELISSA CLARK

Dulce de leche stars in the Latin American sandwich cookies called alfajores. (Article plus video.)