South Africa, One Nation United by the Grill
By JULIA MOSKIN
They call it braai, an outdoor cooking ritual with many rules but no limits.
Cooking With Fire
Grill Like the Chefs: Throw Everything Onto the Fire
By JEFF GORDINIER
Jim Wilson/The New York Times
The experts know that a fire means more than burgers. Try grilling avocados, carrots, even fish heads.
Make the Most of the Grill’s Heat
By JOHN WILLOUGHBY and CHRIS SCHLESINGER
After the meal is cooked, use the dying embers to give added flavor to citrus, chiles and onions.
Cooking With Fire
By SAM SIFTON
All about smoke and grill marks, just in time for the holiday weekend.
How to Grill
Our guide to the fundamentals and a handful of techniques to master, whether you’re a beginner or an advanced cook, using either a gas or charcoal grill.
Add Smoked Wings to Your Summer Grilling Rotation
By SAM SIFTON
You don’t need a smoker to make these deeply flavorful, barbecue-sauce-bathed chicken wings.
Off the Menu
Philadelphia Hummus Finds a Manhattan Home at Dizengoff
By FLORENCE FABRICANT
Also, a revived Organic Avenue, a spate of Hamptons openings and more.
It’s Not Just Your Grill. It’s Your Outdoor Oven.
By MELISSA CLARK
Almost anything you can make indoors in winter, like golden roast chicken, can be done under the stars in summer.
The Pour
Beer Outdoors and Around the Clock
By ERIC ASIMOV
Brews that go with fresh air at any time of day or night.
Benjamin Petit for The New York Times
At a Midtown branch of a New Delhi restaurant, surprises are ladled out by an active imagination working in an Indian mode.
At King of Falafel, the Crown Jewels Are Chickpeas
By LIGAYA MISHAN
A popular street cart has spawned a new restaurant in Astoria, Queens.
Feature
Revel in the Bounty of Spring, With a Feast From Yotam Ottolenghi
By SAM SIFTON
The British-by-way-of-Jerusalem chef assembles a Middle Eastern banquet in London that is as visually stunning as it is delicious.
Sinosphere
China’s Craft Breweries Find They May Have a 5,000-Year-Old Relative
By AUSTIN RAMZY
Researchers have analyzed pottery vessels discovered at a site in Shaanxi Province and determined that they are the first direct evidence of a beer-brewing operation.
What in the World
Law and Intestinal Disorder: Police Crack Down on Toxic Food
By JAKE DOHERTY
Italian olives painted to look greener and sugar cut with fertilizer in Sudan are just two of the illegal products that recent investigations have uncovered.
Plant-Based, the Beyond Burger Aims to Stand Sturdy Among Meat
By STEPHANIE STROM
Beyond Meat assembled a team of young chemists, biologists and engineers to create a “fresh” burger that would sell in a refrigerated case with meat products.
The Upshot
Sorry, There’s Nothing Magical About Breakfast
By AARON E. CARROLL
Don’t feel bad if you’d rather skip it. Studies have not proved its importance.
Restaurants and News
A Little Old, a Little New for the Four Seasons Space
By JEFF GORDINIER
Benjamin Norman for The New York Times
From left, Jeff Zalaznick, Rich Torrisi and Mario Carbone, partners in the Major Food Group, research Four Seasons menus at the New York Public Library.
The team behind Carbone and Dirty French unveils its strategy for overhauling a landmark Manhattan restaurant.
For Cuban Home Cooks, Ingenuity and Luck Are Key Ingredients
By KIM SEVERSON
Even as the island’s fortunes rise, finding the makings of a good dinner is still a complicated pursuit.
Pommes Frites Restaurant Opening 14 Months After Fatal Blast
By SARAH MASLIN NIR
For Suzanne Levinson, whose fry cafe will be reborn in the West Village, celebration was tempered by her grief for the two men who died.
Restaurant Review
At Momofuku Nishi, David Chang’s Magic Shows a Little Wear
By PETE WELLS
The chef’s new restaurant in Chelsea can be a delight for the palate but tough on the ears and the seat.
What in the World
For This Green Smoothie, the First Ingredient Is Frog
By EVAN GERSHKOVICH
In Peru and Bolivia, drinks made from the endangered Titicaca water frog are promoted as a cure for many ailments, without scientific support.
The First Role for Many Actors: Waiter
By LEAH ROZEN
Broadway performers recall their days of being low thespian on the food chain.
‘The Founder,’ Like Ray Kroc, Feasts on McDonald’s Imagery
By MICHAEL CIEPLY
The movie uses McDonald’s well-guarded iconography for a bold visual tour of the chain’s early days, but treads lightly in its promotional material.
Hungry City
A Meal (and History) in a Box at Taiwan Bear House
By LIGAYA MISHAN
A Chinatown restaurant serves the bento-style meals sold on railways in Taiwan.
Telepan, an Upper West Side Mainstay, Has Closed
By FLORENCE FABRICANT
The chef Bill Telepan says he couldn’t keep up with rising costs.
The Cecil Wants You to Eat With Your Hands
By JEFF GORDINIER
Hands Only, a new roti dish at the restaurant in Harlem, begs to be torn apart with hungry abandon.
Joe Allen, Broadway’s Quiet Man
By ALAN RICHMAN
His restaurants have been theater-district landmarks for decades. But he doesn’t much want to talk about it.
Off the Menu
Günter Seeger Wants You to Feel at Home
By FLORENCE FABRICANT
Also, expect a dinner-party atmosphere at Graffiti Earth, a diner-style experience with daring twists at Hail Mary, and more.
Restaurant Review
Looks Aren’t Everything at Café Altro Paradiso
By PETE WELLS
The chefs Ignacio Mattos and Aidan O’Neal strip foods to their essences in SoHo.
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.
Fried Chicken With a German Accent
By JEFF GORDINIER
The chefs at Prime Meats have perfected a Berlin-style crisp but sweet poultry dish.
Cooking
Just Add Salt: How to Make Bacon and Pancetta at Home
By IAN FISHER
Benjamin Norman for The New York Times
The author prepares a slab of bacon.
Curing meat is not so much a lost art, more one that fell out of fashion.
City Kitchen
For the Forager or Francophile, a Dandelion Salad
By DAVID TANIS
The greens, with their pleasant bitterness, are showing up in farmers’ markets now.
Vegans Whip Up a Secret Weapon: Aquafaba
By JANE BLACK
Chickpea water has become a sensation as a frothy egg substitute in mousses, meringues and mayonnaise.
A Good Appetite
An Easy Phyllo Torte for Spring
By MELISSA CLARK
A streamlined technique and a lot of butter make this golden herb-flecked phyllo pastry stunningly simple.
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.
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.
A Good Appetite
Granola That’s Packed With Clusters
By MELISSA CLARK
This simple recipe has a deep coconut-spice flavor and a light, crunchy and delightfully clumpy texture.
Drinks
Bartender, There’s a Logo in My Drink
By ROBERT SIMONSON
Sasha Maslov for The New York Times
At Dante, a bar in Greenwich Village, the place’s name is stamped into the ice cubes.
Looking to linger in drinkers’ minds, bars are branding ice cubes, garnishes and more.
Spirits of The Times
Single Malts, but Don’t Call Them Scotch
By ERIC ASIMOV
With malted barley, barrels and water, all you need is time and expertise.
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.
Wine School
Front Burner
Featured Recipes
How-To Videos
Cooking Techniques
A library of more than 50 videos demonstrating simple skills that home cooks should master.
Recent Reviews
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Restaurant Review: Indian Accent Has a Cosmopolitan Twang
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Restaurant Review: At Momofuku Nishi, David Chang’s Magic Shows a Little Wear
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Restaurant Review: Looks Aren’t Everything at Café Altro Paradiso
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Restaurant Review: Chaiwali, an Indian Restaurant That Feels Like Home
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The Best Comes in a Bun at Salvation Burger and Spotted Pig
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
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.
52 Places to Go
Where Foodies Should Go in 2016
By SHIVANI VORA
Truffles, beer, cherries and crustaceans are singled out for celebrations.
MOST POPULAR - FOOD
- Grill Like the Chefs: Throw Everything Onto the Fire
- South Africa, One Nation United by the Grill
- Spirits of The Times: Single Malts, but Don’t Call Them Scotch
- It’s Not Just Your Grill. It’s Your Outdoor Oven.
- The Pour: Beer Outdoors and Around the Clock
- Something New for the Grill
- Claws for Pulling Pork, Tossing Pasta or Steadying a Roast
- Restaurant Review: Indian Accent Has a Cosmopolitan Twang
- Off the Menu: Philadelphia Hummus Finds a Manhattan Home at Dizengoff
- Make the Most of the Grill’s Heat
- South Africa, One Nation United by the Grill
- Grill Like the Chefs: Throw Everything Onto the Fire
- Restaurant Review: Indian Accent Has a Cosmopolitan Twang
- The Pour: Beer Outdoors and Around the Clock
- Off the Menu: Philadelphia Hummus Finds a Manhattan Home at Dizengoff
- Make the Most of the Grill’s Heat
- It’s Not Just Your Grill. It’s Your Outdoor Oven.
- At King of Falafel, the Crown Jewels Are Chickpeas
- Vegans Whip Up a Secret Weapon: Aquafaba
- Appliances to Daydream About
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