City Kitchen
When It Comes to Fava Beans, Naked Is Best
By DAVID TANIS
Yes, you should peel them. But your reward is an exquisitely delicious treat.
This simple recipe has a deep coconut-spice flavor and a light, crunchy and delightfully clumpy texture.
Wine School
Mining the Minerality in Austrian Rieslings
By ERIC ASIMOV
These wines have plenty of a specific and desirable quality, but what should we call it?
Give Fajitas, a Tex-Mex Classic, the Treatment They Deserve
By MARTHA ROSE SHULMAN
Unlike the sad ones often found in restaurants, the best combine flavorful steak, chicken or shrimp with charred vegetables and soft, warm tortillas.
Angela’s Takes a Return Trip to the Caribbean
By LIGAYA MISHAN
A Bedford-Stuyvesant restaurant is revived by its Guyanese-born chef.
Eric Ripert Looks Back on a Youth Both Tender and Tough
By JEFF GORDINIER
In a new memoir, the Le Bernardin chef recalls an upbringing marked by pain.
The Case for Mastering Basic Knife Skills
By JULIA MOSKIN
Learning how to properly sharpen and use your knife will make your workload lighter and your food taste better.
Eat
Kimchi Fried Rice, Korean Comfort Food
By FRANCIS LAM
How to make a cross-cultural classic, with or without Spam.
A Good Appetite
Green Garlic Gives Tabbouleh a Punch of Spring
By MELISSA CLARK
It may not be as intense as mature garlic, but it’s got the freshness of youth on its side.
Dateline
Where Crawfish Are Boiled, Fried and Celebrated
By BRYAN MILLER
In Louisiana’s Cajun country, Hawk’s restaurant draws diners with spicy crawfish and doughnut bread pudding.
Pursuits
Tamales, Catfish and Meringue Pie: Delicacies of the Mississippi Delta
By PHIL MCCAUSLAND
In the Mississippi Delta, locals prepare and enjoy dishes that stretch ingredients sourced from the land’s nutrient-rich earth and blended from a stew of cultural influences.
City Kitchen
The Brilliant Red Salmon That’s Worth the Splurge
By DAVID TANIS
Wild Pacific salmon has an exquisite flavor and velvety texture — and it’s sustainable.
Heads Up
In the City of the Cheese Steak, Vegans Feel at Home
By ERIK PIEPENBURG
Vegan food, from old-school doughnuts to adventuresome tacos, is booming in Philadelphia.
Empty Tables After Paris and Brussels Terror Attacks
By ELAINE SCIOLINO
Bistros catering to locals may be full, but not luxury restaurants for tourists.
Russian Dumplings, Like Grandma’s, at Two Village Spots
By LIGAYA MISHAN
Anton’s Dumplings and Babushka Cafe fill their specialties with care and tradition.
Bites
The Bywater Celebrates New Orleans (in California)
By REBECCA FLINT MARX
Pretty much everything about the restaurant is a testament to David Kinch’s love of New Orleans.
Beasts & Bottles Equals Rotisserie and Bar in Brooklyn
By FLORENCE FABRICANT
Also, the Metrograph Commissary prepares to open on the Lower East Side, Don Muang Airport comes to Brooklyn, and more.
The Waldorf’s Cocktail Bible, Remixed
By ROBERT SIMONSON
A trove of pre-Prohibition recipes has been updated by the hotel’s bar manager.
Women Dominate the Beard Awards
By JEFF GORDINIER
Female chefs take a big share of this year’s honors.
A New Alinea Plans to Serve Emotions as Well as Entrees
By KEVIN PANG
The acclaimed Chicago restaurant prepares to reopen with a fresh face and a theatrical outlook.
Fairway, Unable to Fend Off Rivals, Files for Bankruptcy
By RACHEL ABRAMS
Despite an ambitious expansion plan, Fairway struggled to compete with Whole Foods and Trader Joe’s, as well as cheaper retailers like drugstores.
Restaurants and News
Cassandra Giraldo for The New York Times
Relaxed, modern cooking and a stuffed peacock in the lower floors of a brownstone in Harlem.
Mr. Donahue’s Roast Beef Is Rare in Its Simplicity
By JEFF GORDINIER
The two chefs at this NoLIta restaurant undertake an exercise in restraint.
Art Smith, Chef to Stars, Turns to His Neglected Hometown
By KIM SEVERSON
The “Top Chef” celebrity has cooked for Oprah Winfrey and two Florida governors. Now he has grand plans to put a poor swath of North Florida to work.
Quaker Oats’ 100% Natural Claim Questioned in Lawsuit
By STEPHANIE STROM
Testing of the oats found permissible amounts of glyphosate, but plaintiffs say the results are proof of false marketing claims.
A World of Flavor, Stuffed Into Tacos at El Molcajete
By LIGAYA MISHAN
This restaurant in Soundview, the Bronx, excels at succulent meats.
Basics
Eugenia Cheng Makes Math a Piece of Cake
By NATALIE ANGIER
It can also be a piece of pie, or custard — so says a professor and author who spreads the magic of numbers through dessert recipes.
The Best Comes in a Bun at Salvation Burger and Spotted Pig
By PETE WELLS
Sampling things on a bun at April Bloomfield’s latest restaurant, and checking in on her first.
Pizza From the Grain Up
By JANE BLACK
At All Souls Pizza in the Blue Ridge Mountains, the pies begin with the mill.
An Architect’s Ties to Her Mixing Bowls: Metal Rings
By LIGAYA MISHAN
Like everything in her spartan kitchen, Katherine Chia’s vintage Revere Ware is made to last.
Les Waas, Adman, Dies at 94; Gave Mister Softee a Soundtrack
By MARGALIT FOX
His jingle, a herald of summer in the city, and of the ice cream man down the block, is the textbook embodiment of an earworm: once heard, never forgotten.
Jose Garces Opens Amada on Familiar Turf Downtown
By FLORENCE FABRICANT
Also, Agern brings Nordic food to Grand Central Terminal, Bill’s New York City debuts in Midtown, Teodora is closing, and more.
Two Rising Chefs Enjoy a Busy Reunion at Houseman
By JEFF GORDINIER
Mashama Bailey and Ned Baldwin, who met at Prune, are swapping kitchens.
Q&A
Food for Retaining Thought
By C. CLAIBORNE RAY
Could a low-fat diet contribute to memory problems?
Foods Loaded With Sugar, Salt and Fat? Bring It
By STEPHANIE STROM
As definitions of what’s healthy change, consumers are turning back to ingredients they once avoided, and manufacturers are rushing to catch up.
Fresh-Baked Pie Has Aromatic Role in ‘Waitress’ Musical
By MICHAEL PAULSON
After several attempts, producers of this Broadway musical have hit upon a solution to perfume the theater with the scent of baking.
Cooking
Davide Luciano for The New York Times
A hero shop’s gigantic fried-eggplant sandwich, remade for the home.
A hero shop’s gigantic fried-eggplant sandwich, remade for the home.
A Good Appetite
Chicken and Artichokes Partner Well in a Garlicky Braise
By MELISSA CLARK
Golden chicken meets silky artichokes in this springtime one-skillet meal.
Satay, a Sizzling Restaurant Favorite Easily Made at Home
By DAVID TANIS
It’s a versatile, flavorful staple at Thai restaurants, but you don’t have to go to a restaurant to get it.
City Kitchen
Asparagus Is Sweetest in Spring
By DAVID TANIS
Get them while they last. Fresh local spears are like no other — sweet, firm and enticingly green.
Seeking Oyster Perfection? Steam Them
By JEFF GORDINIER
In Richmond, Va., shellfish so fluffy that you can’t stop eating.
Drinks
Krista Schlueter for The New York Times
Alex Alan, the sommelier and a partner in Freek’s Mill, a restaurant in Gowanus, Brooklyn.
With its emphasis on two regions, the Freek’s Mill wine list offers a chance to dive deep. But it’s a challenge for those unprepared to take the plunge.
20 Wines for Under $20: The Spring Edition
By ERIC ASIMOV
You can find great values at any price, but your hunt will be less anxious at the lower end of the scale.
Boîte
A Brooklyn Bar With Inspiration From Marie Antoinette
By JOSHUA DAVID STEIN
Le Boudoir, a gilded cocktail den, is tucked under Chez Moi, a casual French bistro on Atlantic Avenue.
Drink
Raise a Glass to Shakespeare
By ROSIE SCHAAP
To honor the 400th anniversary of the writer’s death, some cocktails for saluting his eternal verse.
Learn to Cook
A Guide to Basic Knife Skills
Learn the best ways to choose knives, take care of them and cut almost anything.
Front Burner
To Enjoy
Savory and sweet pies from a former White House pastry chef and more news around town from Florence Fabricant.
Featured Recipes
How-To Videos
Cooking Techniques
A library of more than 50 videos demonstrating simple skills that home cooks should master.
Recent Reviews
INTERACTIVE MAP: New York Health Department Restaurant Ratings Map
Interactive map of health violations at restaurants in New York
Best of 2015
Restaurants
Top New York Restaurants of 2015
By PETE WELLS
Sluggish economies breed cautious restaurants. This year’s crew is anything but.
The Top 10 Places to Eat Well and Cheaply in 2015
By LIGAYA MISHAN
Each reminded me that cooking takes time, especially when only one person is in the kitchen.
Culinary Travel
Frugal Traveler
Enjoying Osaka’s Famous Food, Without Breaking the Bank
By LUCAS PETERSON
Kushikatsu, takoyaki, okonomiyaki and potentially toxic pufferfish, all on a budget.
Mexico City’s Best Cocktail Bars
By KATIE CHANG
The densely populated capital has a lot more to offer than just mezcal and Modelo.
What, Reserve a Table? Cubans Confront a New Dining Culture
By MICHAEL Y. PARK
Restaurants and diners face some quandaries as the old ways meet the new.
Heads Up
In Paris Bakeries, Liberté From Gluten
By SARAH ELTON
Paris bakeries and cafes are increasingly offering tantalizing alternatives for customers who can’t eat wheat.
52 Places to Go
Where Foodies Should Go in 2016
By SHIVANI VORA
Truffles, beer, cherries and crustaceans are singled out for celebrations.
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