A Superior Chicken Soup
By JULIA MOSKIN
For the best rendition of this American classic, start with a whole bird.
Filipino Food Worth the Wait at Bad Saint in Washington
By PETE WELLS
Matt Roth for The New York Times
Long lines and a cramped space can’t lessen the relentless pleasures coming from the kitchen.
Museum Cafeteria Serves Black History and a Bit of Comfort
By KIM SEVERSON
Sweet Home Café’s mission is a tricky one: educate and nourish visitors to the new National Museum of African American History and Culture.
Union Square Cafe Has a New Space but a Familiar Feel
By FLORENCE FABRICANT
The popular restaurant, which closed a year ago, is about to reopen nearby with a quirky look and many of the old dishes.
Off the Menu
Chinese Tuxedo, Cantonese in a Grand Chinatown Space, Opens
By FLORENCE FABRICANT
A wine and cheese bar finds a home in Williamsburg, Parisian restaurateurs come to the city, and other restaurant news.
A Good Appetite
A Warm Spinach Salad, Wearing Pancetta and Egg
By MELISSA CLARK
This hearty main course salad pairs mature spinach — not baby leaves — with rich adornments.
Wine School
With the Wines of Montsant, It’s All in the Drinking
By ERIC ASIMOV
The shortcomings of tasting versus drinking become clear with these red wines from the Catalonian region of Spain.
City Kitchen
When It Comes to Clams, the More Broth, the Better
By DAVID TANIS
These Thai-style clams are made in a broth that is sweet, salty, sour and herbaceous.
Beyond Beer: Germany Goes All In for Gin
By ROBERT SIMONSON
The nation of pilsner, riesling and schnapps is suddenly producing and consuming “a river” of the spirit.
Take a Break
By SAM SIFTON
It’s O.K. to stop and catch your breath. We’re still here for you, recipes in tow.
A Holiday Market in the Kitchens of Food52
By FLORENCE FABRICANT
Tastings, cooking demonstrations and hundreds of products greet shoppers at this pop-up sale.
Purple Garlic From the Heart of Spain
By FLORENCE FABRICANT
The chef José Andrés is importing ajo morado, a milder garlic for gazpacho.
For the Cheese Lover, the Ultimate Reference Book
By FLORENCE FABRICANT
“The Oxford Companion to Cheese” covers history, regional styles, local purveyors and more.
Manresa’s Bread Without a Trip to California
By FLORENCE FABRICANT
The freshly made loaves now ship nationwide.
Porchetta as a Holiday Centerpiece
By FLORENCE FABRICANT
This Berkshire pork roast from a San Francisco butcher is a fragrant, delectable dish for a celebration.
Mumbai Xpress, a Good Reason to Stray for a Snack
By LIGAYA MISHAN
A restaurant in Floral Park, Queens (a trek for some), specializes in chaat, the tangy bites sold on Indian roadsides.
2016 Holiday Gift Guide - Food and Cooking
By MARGAUX LASKEY
Food and the holidays go hand in hand, with everyone spending time happily eating or cooking or both. These gifts — from a sous-vide cooker for the tech-savvy gourmand to an adorable radish baby rattle for the teething future chef — celebrate those delights.
Restaurants and News
Benjamin Petit for The New York Times
A new restaurant in NoHo focuses on seafood and intense flavors.
Cooking Up Conversation as Martha’s Vineyard Quiets Down
By ERIN RYERSON
The women of the island’s Cookbook Club warm the off-season by sharing dishes and opinions.
Edgar Chase Jr., Purveyor of Creole Cuisine, Dies at 88
By WILLIAM GRIMES
Mr. Chase, a jazz trumpeter known as Dooky, ran his family’s Creole restaurant, which also served as a gathering place for civil rights activists.
The American Thanksgiving
Produced by ALICIA DESANTIS, ALEXANDRA EATON, EMILY WEINSTEIN, JOSH WILLIAMS and EUGENE YI
The Times asked 15 American families to talk about the dishes on their Thanksgiving tables that speak best to their heritage and traditions, and to who we are. These are their stories.
Hungry City
Tamales, for Many Meals and Courses, at Alimentos Saludables
By LIGAYA MISHAN
Pulled out of their corn husks, the tamales at this tiny restaurant in Sunset Park, Brooklyn, almost seem to breathe.
Off the Menu
Gun Hill Tavern Opens in the Bronx
By FLORENCE FABRICANT
Sushi Kaiseki takes up residence in David Bouley’s Brushstroke, and other restaurant news.
A Navajo Chef Looks to History in His Homage to Native Cuisine
By NOAH WEILAND
The executive chef at the National Museum of the American Indian’s cafe researched oral histories to showcase indigenous food from across the Americas.
More Than Coffee: New York’s Vanishing Diner Culture
By GEORGE BLECHER
With the number of restaurants that call themselves diners and coffee shops dwindling in the city, a devotee wonders how New Yorkers will get along without these antidotes to urban loneliness.
Has a Start-Up Found the Secret to Farming the Elusive Truffle?
By JIM ROBBINS
The American Truffle Company has a new technique that it says can expand the range of the Perigord truffle in North America, but success is proving costly.
Squash, Rice and Roadkill: Feeding the Fighters of Standing Rock
By KIM SEVERSON
As they resist a vast oil pipeline, protesters need their own kind of fuel. They get it via a chaotic yet robust network of what amounts to free restaurants.
Trilobites
Who First Farmed Potatoes? Archaeologists in Andes Find Evidence
By STEPH YIN
Archaeologists have found ancient starch grains pinpointing the Titicaca Basin of southern Peru as a hearth of early potato cultivation.
Noma Chef’s Next Place to Pop Up: Mexico
By TEJAL RAO
René Redzepi plans to move his Copenhagen staff to Tulum next spring in a collaboration with Rosio Sanchez.
Night Out
Lauren Graham’s Taste of Tokyo
By VALERIYA SAFRONOVA
After shopping for sake and snacks, the “Gilmore Girls” star shares sushi, and a love of Japanese culture, with her half sister.
TsuruTonTan, a Japanese Chain That Knows Its Noodles
By PETE WELLS
Specialists in long, slippery udon noodles are rare in New York. A new one, off Union Square, makes its own.
Aska Wins a Spot in the 2017 New York Michelin Guide
By FLORENCE FABRICANT
The restaurant in Williamsburg, Brooklyn, receives two stars, while the three-star restaurant rankings remain unchanged.
With an Eye on Hunger, Scientists See Promise in Genetic Tinkering of Plants
By JUSTIN GILLIS
By altering photosynthesis in tobacco, researchers improved the plant’s production, a method they hope will prove successful in food crops.
Hungry City
At Thursday Kitchen, Cocktails Glow and Korean Food Relaxes
By LIGAYA MISHAN
A chef engineers treats for her young East Village audience.
Apútzio de Juárez Journal
Avocados Imperil Monarch Butterflies’ Winter Home in Mexico
By VICTORIA BURNETT
Spurred by rising demand for the fruit, farmers in the Mexican state that hosts the annual butterfly migration are replacing a vital forest habitat with orchards.
Off the Menu
Wagamama, Serving Asian-Influenced Dishes, Opens in NoMad
By FLORENCE FABRICANT
A pop-up sets down roots in the East Village, and other restaurant news.
Restaurant Review
An Indian Chef Comes Home Again at Paowalla in SoHo
By PETE WELLS
Floyd Cardoz, who won accolades at Tabla, returns to his native cuisine with a menu built around breads.
Behind the Famed Tartine Bakery, a Gluten-Free Talent
By TEJAL RAO
Elisabeth Prueitt is finding sweetness beyond wheat at the San Francisco bakery she founded with her husband.
Fermentation, a Love Story
By JEFF GORDINIER
In the Hudson Valley, one chef crafts tonics and elixirs to cure PMS and indigestion, potent potions for a restaurant — and a very fragrant little world.
For Banh Mi, Violet’s Bake Shoppe Has the Math Down
By LIGAYA MISHAN
Sandwich ingredients are in ideal proportions at this Chinese-Vietnamese place in Forest Hills, Queens.
Cooking
Karsten Moran for The New York Times
A frittata with Italian sausage and broccoli rabe.
This method, which works especially well with a frittata packed full of vegetables, meat and cheese, sends it to the oven straight away.
Thanksgiving Can Be Bland. Your Leftovers Don’t Have to Be.
By SAMIN NOSRAT
Treat leftover turkey like a blank canvas for international flavors, using it in pho, tikka masala or mole.
Holiday Feast
Feast in New York City
By GABRIELLE HAMILTON
A restaurant chef knows how to squeeze a personal gathering into the precious off-hours — and how to nourish family and friends.
City Kitchen
The Pecan Steps Off the Pie Plate
By DAVID TANIS
Long a darling of the holiday dessert table, the pecan finds new roles in Thanksgiving rolls, date bars and a savory sage cocktail cookie.
A Good Appetite
A New (Faster, Juicier) Way to Roast a Turkey
By MELISSA CLARK
To get the dark and white meat to both cook perfectly, pick up your paring knife and splay the legs.
Bites to Answer the Call of Guests’ Rumbling Stomachs
By FLORENCE FABRICANT
The turkey is in the oven, but that last half-hour, as final guests trickle in, calls for something savory, easy and room temperature.
How I Mastered the Art (and Politics) of Cornbread Dressing
By KIM SEVERSON
Navigating the treacherous shoals of Southern custom, class, region — and Grandma.
Eat
Cheesy Mashed Potatoes for the Soul
By TEJAL RAO
When times are tough, nerves can be soothed by aligot.
A Sweet Solution for the Whole Holiday Season
By JOAN NATHAN
This orange-cranberry cake can be made ahead, it travels well, and it is perfect to bring out though all the holidays this season.
City Kitchen
Oysters, Cloaked in Potatoes and Cream
By DAVID TANIS
This savory oyster pie brings the bivalves together with crème fraîche, leeks and bacon, under a mashed potato lid.
A Good Appetite
Pork Stew Gets a Chile Kick
By MELISSA CLARK
Coconut milk, garam masala and cayenne make for a luscious, fragrant pork stew.
Drinks
These Bars Want to Be in the Movies
By ROBERT SIMONSON
Josh Huskin for The New York Times
Décor and drinks that evoke films from “The Shining” to “Anchorman.”
The Pour
Wine That’s Not Only Natural, It’s Alive
By ERIC ASIMOV
Interest in the often esoteric natural wine category is strong as the recent RAW Wine fair in Brooklyn shows.
Missives From the Past: ’64 Barolos Tell Their Story
By ERIC ASIMOV
At a tasting of 14 Barolos from the legendary 1964 vintage, the wines offer a snapshot of a region in transition.
Wine School
Your Next Lesson: Dolcetto
By ERIC ASIMOV
These juicy wines are among the everyday reds of the Piedmont region of northwestern Italy.
Featured Recipes
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Cooking Techniques
A library of more than 50 videos demonstrating simple skills that home cooks should master.
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Filipino Food Worth the Wait at Bad Saint in Washington
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At the Beatrice Inn, Cuisine for Animals
INTERACTIVE MAP: New York Health Department Restaurant Ratings Map
Interactive map of health violations at restaurants in New York
Culinary Travel
Choice Tables
A Four-Day Feast in Philadelphia
By ROBERT DRAPER
Even leaving aside its indigenous cheesesteak and soft pretzels, Philadelphia as a culinary destination feels like an organic accomplishment.
Heads Up
Truffles in Paradise. (And It’s Not Italy.)
By JOJI SAKURAI
The Istrian truffle is premium grade and its culture is free of the snobbery, intrigue and high prices found in Italy’s Piedmont or France’s Perigord.
52 Places to Go
Where Foodies Should Go in 2016
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Truffles, beer, cherries and crustaceans are singled out for celebrations.
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- A Superior Chicken Soup
- Filipino Food Worth the Wait at Bad Saint in Washington
- Beyond Beer: Germany Goes All In for Gin
- Museum Cafeteria Serves Black History and a Bit of Comfort
- The American Thanksgiving
- The Best Cookbooks of Fall 2016
- A Good Appetite: A Warm Spinach Salad, Wearing Pancetta and Egg
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