City Kitchen
Small Luxuries for the New Year’s Eve Plate
By DAVID TANIS
Humble ingredients, like bright golden beets, can be just as celebratory as caviar and truffles.
Classic Flan, a Cool and Creamy Taste of the Past
By JULIA MOSKIN
Rediscovering flan, that simple alchemy of eggs, milk and sugar, and a Christmas tradition throughout Spain and Latin America.
Mark Ladner to Leave Del Posto for a Pasta Start-Up
By JULIA MOSKIN
He’s the latest high-end chef to seek his fortune with a simpler, more replicable quick-serve restaurant.
Merry Christmas
By SAM SIFTON
Go spend time with your family. We’ll still be here for you on Monday (though we’re here now, too, if you need us).
A Good Appetite
Butter and Shrimp Make Holiday Magic
By MELISSA CLARK
A British tradition, potted shrimp preserved in spiced butter is wonderfully rich.
A Kentucky Ham Tradition Endures, From the Back of a Truck
By MICHAEL Y. PARK
While Freddie Bryant, 78, recuperates from surgery, a new generation carries on the annual sale of home-cured meats.
The Most-Read Food Stories of 2016
By THE NEW YORK TIMES
These are the articles and columns that Food section readers found most compelling in 2016.
Restaurant Review
Making Way for the Tried and True at Cut by Wolfgang Puck
By PETE WELLS
The celebrity chef’s New York debut features steaks and a slightly outdated notion of glamour.
Critic's Notebook
Is American Baking Really Limited to Fruitcake and Gingerbread?
By TEJAL RAO
“The Great American Baking Show,” a spinoff of “The Great British Bake Off,” compresses the show into a holiday themed box.
A First Look at the New Branch of Chef’s Table at Brooklyn Fare
By FLORENCE FABRICANT
This celebrated restaurant in a Brooklyn supermarket has finally opened an outpost in the grocery’s Midtown Manhattan store.
Event Recap
Sam Sifton and Tejal Rao: How The Times Covers Food
By INSIDER STAFF
Listen in as Sam Sifton, The Times’s food editor, talks with Tejal Rao, a food reporter, at a Times Insider event in early December.
What to Cook This Weekend
By SAM SIFTON
Maybe you’re still thinking about that holiday feast. Us? We’re thinking hard about what’ll be for breakfast.
A Good Appetite
The Golden Secret to Better Challah
By MELISSA CLARK
This one ingredient makes the beloved eggy, rich bread even more delectable.
City Kitchen
The Succulent Short Rib Upends the Roast
By DAVID TANIS
A giant roast may be standard holiday fare, but a flavorful pot of short ribs can be far more celebratory.
U.S. Animal Research Center Needs More Oversight, Audit Says
By PATRICK FARRELL
The Department of Agriculture urges stronger protections for animals in experiments at a Nebraska unit investigated by The New York Times.
A French Latke, as Big as the Pan
By JOAN NATHAN
The chef Daniel Rose of Le Coucou makes pommes Darphin, a large potato pancake, for Hanukkah.
The Pour
With Champagne, Big Can Be Beautiful, Too
By ERIC ASIMOV
The popularity of small grower-producers has increased, but it is a mistake to dismiss the big houses, which can also make great Champagnes.
Off the Menu
Pretty Southern, Serving Gluten-Free Comfort Foods, to Open in Greenpoint
By FLORENCE FABRICANT
Filtered Coffee opens a new branch in Washington Heights, and other restaurant news.
Hungry City
At Pata Cafe, Few Ingredients but a Mélange of Thai Flavors
By LIGAYA MISHAN
The restaurant in Elmhurst, Queens, serves food that tastes of gestures timeworn but never taken for granted.
A Modernist Bûche de Noël
By FLORENCE FABRICANT
This yule log from Benoit’s new pastry chef fits right in with the architecture of Midtown.
A Gluten-Free Appetizer That’s Easier Than Gougères
By FLORENCE FABRICANT
These Brazilian cheese puffs, pão de queijo, ship frozen and are party ready in 20 minutes.
Champagne Marshmallows for That Special Someone
By FLORENCE FABRICANT
This over-the-top treats should festoon a holiday pie or a spiked hot chocolate.
Not Your Average Subscription Box
By FLORENCE FABRICANT
Bon Appétit Boxes contain French ingredients for breakfast and the cocktail hour.
Good Luck, Served in 6 Courses, on New Year’s Day
By FLORENCE FABRICANT
The Kitano hotel plans an Osechi meal of foods thought to bring good fortune for the new year.
Front Burner
A French Cookbook From the English Countryside
By FLORENCE FABRICANT
“Le Manoir aux Quat’Saisons” offers history and a seasonal approach to Raymond Blanc’s cooking.
Best of 2016
Evan Sung for The New York Times
From a slab of roast beef to frozen yogurt, Pete Wells picks the most memorable things he ate this year.
The Year's Most Popular Recipes
By MARGAUX LASKEY
These were the most saved recipes in 2016 from NYT Cooking.
Hungry City
The Top 10 Cheap (and Astonishing) Places to Eat in 2016
By LIGAYA MISHAN
Our Hungry City critic picks the favorite restaurants she visited this year in New York’s rich global bazaar.
A Top 10 Wine List Built on Memories
By ERIC ASIMOV
These wines, both modest and profound, recall moments in 2016 not to be forgotten.
Restaurants and News
Bryan Anselm for The New York Times
Suzy Scherr in her kitchen on Thursday with her Cuisinart food processor in Chappaqua, N.Y. “It is scary, especially because it’s such a trusted name,” she said of the recall.
Trouble with blades in the food processor has led to one of the largest appliance recalls on record and has cooks checking their machines.
Year of Upheaval for Restaurants That Ended Tipping
By JULIA MOSKIN
Adopting a new business model was just the start of many changes, including higher prices, revamped dishes and shrinking staffs.
Chef’s Table at Brooklyn Fare Set to Open a Manhattan Branch
By FLORENCE FABRICANT
A satellite of the celebrated restaurant is expected to fully open its doors next week in Midtown West.
A Food Critic’s Many Masks
By SAM SIFTON
Five things you’ve always wanted to know about how Pete Wells, the chief New York Times restaurant reviewer, plies his trade.
Red Wine Hot Chocolate Is a Thing, and It’s (Surprisingly) Delicious
By ERIN McCANN
Wine is good. Hot chocolate is good. But together? It turned out to be pretty great.
A Healing Unicorn Latte, From Brooklyn of Course
By KAT ODELL
In Williamsburg, a slowly growing new coffee shop now offers restorative tonics and elixirs.
A Gingerbread City Guards Its Secrets
By BARBARA WHITAKER
In Torun, Poland, the holiday cookie and its recipes are shrouded in mystery.
Shopping Guide
Shopping for Serving Platters
By TIM McKEOUGH
The most impressive way to serve your favorite holiday dishes is also the easiest: family style, piled high on platters.
Restaurant Review
At Aska, a Nordic Chef’s Vision Bears Fruit (and Lichens)
By PETE WELLS
For Fredrik Berselius, a third Brooklyn restaurant proves to be the charm, with a tasting menu of startling combinations.
Global Health
The Baby Is Getting Fed — but What?
By DONALD G. McNEIL Jr.
In poor countries, the nutritional quality of packaged foods for infants varies widely, researchers find.
A. A. Gill, Who Gleefully Skewered Britain’s Restaurants, Dies at 62
By WILLIAM GRIMES
As an essayist and cultural critic for The Sunday Times, Mr. Gill laid stylishly malicious waste to superstar chefs, trendy restaurants and food fads.
Cooking
Six dessert books push the genre into new territory.
Eat
Pork-and-Chive Dumplings That Offer a Taste of Home
By TEJAL RAO
The origin story of the classic recipe at a Chinese chef’s restaurant in New York.
To Find Out Who You Are, Peer Into the Cheese Ball
By KIM SEVERSON
Your take on the protean American party snack tells a lot about where you came from and how much processed cheese you can withstand.
An Entertaining Plan to Maximize Mingling
By FLORENCE FABRICANT
A buffet frees up the holiday host for more important things, like enjoying the season.
City Kitchen
Perfecting a Whole-Wheat Dinner Roll
By DAVID TANIS
These earthy, flavorful rolls are packed with seeds.
Flourless Chocolate Cake Finds an Ancestor in Italy
By FLORENCE FABRICANT
La torta tenerina, a simple confection found on menus in Ferrara, has an almost creamy interior, which emerges enclosed in a thin, fragile, yet crisp crust.
A Superior Chicken Soup
By JULIA MOSKIN
For the best rendition of this American classic, start with a whole bird.
Drinks
Owners of Celebrated Bar Attaboy Plan to Open 3 More Projects
By ROBERT SIMONSON
Pablo Enriquez for The New York Times
Diamond Reef will open in January at 1057 Atlantic Avenue in Brooklyn.
An influential cocktail lounge on the Lower East Side will be joined by establishments as far as Tennessee.
Spirits of The Times
Rye Whiskeys, Young and Bucking for Manhattans
By ERIC ASIMOV
Supplies of aged rye have dwindled and are highly coveted, but the category of young mixable ryes has exploded.
Works in Progress
Ambiance for a Victorian Spirit at a Bar Called Oscar Wilde
By HELENE STAPINSKI
Antiques, custom furnishings and what the owners say will be the longest bar in New York City fill a space honoring the Irish playwright.
Rediscovering the Festive Fizz of Lambrusco
By FLORENCE FABRICANT
A wine hindered by its cloying past is getting more respect, especially at the holidays.
Wine School
Wine School
Your Next Lesson: Madeira
By ERIC ASIMOV
This fortified, sweet wine with a history stretching back centuries is experiencing a modest revival.
Learn to Cook
How to Cook Ham
By SAM SIFTON
Ham is an excellent centerpiece for any large gathering or holiday meal, whether it’s a prepared ham from the supermarket, a fresh ham from the butcher, or a country ham from the smokehouse.
How to Make Sugar Cookies
By ALISON ROMAN
This classic cookie can be a blank canvas for festive shapes and designs, or a vessel for bold flavors.
Featured Recipes
How-To Videos
Cooking Techniques
A library of more than 50 videos demonstrating simple skills that home cooks should master.
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INTERACTIVE MAP: New York Health Department Restaurant Ratings Map
Interactive map of health violations at restaurants in New York
Culinary Travel
6 Standout Restaurants in Los Angeles Strip Malls
By SAM LUBELL
Los Angeles’s strip malls have long been strongholds of splendid traditional ethnic restaurants. Now they are home to ultracreative ones, helmed by daring new chefs.
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- The Most-Read Food Stories of 2016
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- Red Wine Hot Chocolate Is a Thing, and It’s (Surprisingly) Delicious
- A French Latke, as Big as the Pan
- Classic Flan, a Cool and Creamy Taste of the Past
- A Good Appetite: The Golden Secret to Better Challah
- Restaurant Review: Top New York Restaurants of 2016
- A Superior Chicken Soup
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- Red Wine Hot Chocolate Is a Thing, and It’s (Surprisingly) Delicious
- Mark Ladner to Leave Del Posto for a Pasta Start-Up
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- A Kentucky Ham Tradition Endures, From the Back of a Truck
- A Good Appetite: The Golden Secret to Better Challah
- What to Cook This Weekend
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