A Classic Indian Cookbook Returns, This Time for Americans
Sameen Rushdie published this practical volume in Britain in 1988 to fight stereotypes about the country’s food. The times have finally caught up to her.
Highlights
Highlights
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CreditWinnie Au for The New York Times A Day to Celebrate Haiti’s Flag, and Its Foods
A family gathers around a kitchen table on Staten Island for a tutorial on griot, black rice and the joys of communal cooking.
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CreditAndrew Scrivani for The New York Times A Good Appetite
Rhubarb Shows Off Its Stripes
The rhubarb topping this poundcake is poached first, so the color stays electric pink.
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CreditKarsten Moran for The New York Times City Kitchen
Lamb Stew, Now Lighter and Brighter
Studded with chunks of lamb and topped with market vegetables, this brothy stew makes a satisfying spring meal.
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CreditAndrew Scrivani for The New York Times When Cooking Is About Ease, Not ‘Easy’
For Yotam Ottolenghi, stressless cooking has nothing to do with how complicated (or not) a recipe is.
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CreditStephen Speranza for The New York Times The Plastic Straw Is Losing Status as New York’s Big Sipper
The city hasn’t outlawed it, but many restaurants and cafes — concerned about the environment — are replacing it with paper, metal or no straw at all.
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CreditRoger Kisby for The New York Times Beyond TV and EVOO: Rachael Ray Looks for Her Next Act
The woman who made millions teaching America to cook dinner in a half-hour is facing 50, and a new digital world, with a pantry full of big plans.
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The Pour
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CreditPascal Bastien for The New York Times Silvaner, a Lovely yet Unloved Spring Wine, Needs Friends
Once it was widely planted in Germany and Alsace and easy to find, but bad practices made for bad wine, which ruined the market. Can it come back?
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Hungry City
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CreditClay Williams for The New York Times Thai Dishes That Pave a Chef’s Path Home in Elmhurst, Queens
At Lamoon, Arada Moonroj draws from memories of an upbringing in northern Thailand to create thoughtful, detailed fare.
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CreditDevin Yalkin for The New York Times French Skills Meet Korean Flavors at Soogil in the East Village
Soogil’s chef was a sous-chef at Daniel; it shows in his love of foie gras and his soy-braised short rib.
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Australia Fare
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CreditDion Robeson Hot Grapes and Liver: Outtakes From an Australian Restaurant Critic
Many spots don’t make the cut — but some are still worth visiting.
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Wines of The Times
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CreditTony Cenicola/The New York Times 2016 Dry German Rieslings: Graceful, Resonant, Delicious
The label terminology can be confusing and confounding, but the best wines speak a universal language.
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Wine School
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CreditSonny Figueroa/The New York Times Your Next Lesson: Fiano
This ancient grape from Campania has been resurrected in recent decades. It is now considered one of Italy’s best white grapes.
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Front Burner
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CreditAlessandra Montalto/The New York Times This Is Not Your Frat House Jägermeister
The company enters the super premium category with Jägermeister Manifest.
