In Julia Child’s Provençal Kitchen
By JULIA MOSKIN
Our reporter goes to the South of France to cook in Julia Child’s kitchen — and to shop, eat and learn in her footsteps.
Charles Fenno Jacobs/The LIFE Images Collection, via Getty Images
A Howard Johnson’s in Queens in 1940. The restaurant chain pioneered franchising as an expansion plan, strategically opening along highways and ushering in the era of big fast food.
From HoJo’s to the Four Seasons, a Yale professor picks the groundbreakers in America’s culinary past.
Restaurant Review
At Günter Seeger NY, a Star Chef Resurfaces, Confidence Intact
By PETE WELLS
Nine years after closing his acclaimed restaurant in Atlanta, Mr. Seeger aims to conquer Manhattan.
Recipes from Julia & Julia
By SAM SIFTON
Read about Julia Child’s old house in Provence, then make salmon with pepper-studded barbecue sauce.
Dorothy Cann Hamilton, Founder of French Culinary Institute, Dies in Crash at 67
By SAM ROBERTS
Ms. Hamilton, a big influence on New York chefs, was driving in Nova Scotia, where she had a home.
Classic Rosh Hashana Desserts Get a Professional Upgrade
By JOAN NATHAN
The pastry chef Alex Levin remakes his grandmother’s traditional holiday desserts: honey cake and fruit tart.
‘Shake. Stir. Sip.’ Takes the Math Out of Mixing Cocktails
By ROBERT SIMONSON
A new collection of recipes calls for equal measures of each ingredient.
Off the Menu
Megu and Its Japanese Menu Return to New York
By FLORENCE FABRICANT
Other restaurant openings include the John Lamb and Harold’s Meat & Three.
Hungry City
Filipino Food Arrives, in a Taco, at 2nd City and Swell Dive
By LIGAYA MISHAN
Two New York restaurants attest to the new cachet of an underdog cuisine.
A Good Appetite
Roasted Figs and Chicken for a Sweet (and Savory) New Year
By MELISSA CLARK
This easy yet elegant sheet-pan recipe is fitting for a Rosh Hashana celebration.
Wine School
With Albariño, or Any Wine, Don’t Forget the Context
By ERIC ASIMOV
Every wine has its own character, but almost as important is how it reacts to food, temperature and surroundings.
City Kitchen
Rice, My Mother’s Way
By DAVID TANIS
It was company fare, made with frozen spinach, Parmesan and cooked Uncle Ben’s. A from-scratch version still captures its charms.
After a Long Wait, Mah-Ze-Dahr Bakery Gets a Shop
By FLORENCE FABRICANT
In the West Village, lush tarts, cookies and cakes from a former investment banker.
Two Cookbooks Offer Fresh Approaches for Rosh Hashana
By FLORENCE FABRICANT
“The Gefilte Manifesto” and “Le Marais” go well beyond the usual brisket or roast chicken.
Front Burner
Soup Dumplings With an Expert’s Touch
A former math professor runs the kitchen at Drunken Dumpling in the East Village.
Bagels Get a Schmear, Salmon and a Stand for Serving
By FLORENCE FABRICANT
Eli’s Market offers a dozen mini-bagels in a way that makes holiday entertaining easier.
Discussing Kosher Barbecue and Other Jewish-Southern Foods
By FLORENCE FABRICANT
A panel on the topic, and some sample dishes, at the Museum of Jewish Heritage.
Guatemalan Cotton for the Kitchen, and the Benefit of Others
By FLORENCE FABRICANT
Napkins, tablecloths are other wares go on sale Tuesday to benefit communities and fight poverty.
‘Five-Second Rule’ for Food on Floor Is Untrue, Study Finds
By CHRISTOPHER MELE
Researchers concluded that no matter how fast you pick up food that falls on the floor, you will pick up bacteria with it.
Shaken and Stirred
Bill Murray, Brooklyn Bartender
By FOSTER KAMER
As a favor to his son, the restaurant owner Homer Murray, the film star and folk hero serves up shots — and drinks them, too.
City Kitchen
The Lure of the Fish Cake
By DAVID TANIS
Made with fresh cod, bread crumbs and green herbs, these fish cakes are lighter than the typical.
How Tech Companies Disrupted Silicon Valley’s Restaurant Scene
By NICOLE PERLROTH
Restaurants in Palo Alto are increasingly struggling as rents soar and workers are hired away by the corporate cafeterias of behemoths like Google.
The Spicy Spoils of China’s Boom, at Hao Noodle and Tea
By PETE WELLS
In Greenwich Village, skillfully updating classic dishes.
Umbria, Italy’s Best-Kept Culinary Secret, Is Budding
By JULIA MOSKIN
Spared the earthquake’s worst damage, the province is trying to spread the word about its legendary cooking, produce and salumi.
New York Gets a New Ratings Service for Restaurants
By FLORENCE FABRICANT
Eleven Madison Park tops the first rankings from Renzell, which surveys over 2,000 members.
The Pour
The Best Pairing for Indian Food? It’s Not Beer
By ERIC ASIMOV
More good Indian restaurants are offering excellent wine lists. The trick is in knowing how to pair it with the food.
Clafoutis, Any Way You Want Them
By MELISSA CLARK
Clafoutis filled with vegetables and cheese are taking the French pancake from sweet to savory.
City Kitchen
The Lure of the Fish Cake
By DAVID TANIS
Made with fresh cod, bread crumbs and green herbs, these fish cakes are lighter than the typical.
Thai Seafood Finds a Downtown Home at Fish Cheeks
By FLORENCE FABRICANT
Parm takes on Williamsburg, Printers Alley brings Nashville to Times Square, and more restaurant news.
Our Restaurant Critic Goes National. First Stop: California.
By PETE WELLS
Cassia in Santa Monica, Calif., serves up large flavors with delicacy and a pointed lack of interest in being confrontational.
San Lorenzo di Lerchi Journal
Italian Grows Forgotten Fruit. What She Preserves Is a Culture.
By ELISABETTA POVOLEDO
Like her father before her, Isabella Dalla Ragione scours the countryside in search of varieties that no longer satisfy agricultural trends, market demands and modern tastes.
Cooking
The Story Behind Our Most Requested Recipe Ever
By MARGAUX LASKEY
Andrew Scrivani for The New York Times
The torte that started it all: Marian Burros’s plum torte.
The plum torte didn’t seem to have the makings of a hit when it was published in 1983. Thirty-three years later, it’s still beloved.
Eat
When a Food Craving Won’t Let Go
By TEJAL RAO
Cochinita Pibil — pork made aromatic with citrus, cumin and allspice — will be a dish you want to eat on repeat.
A Good Appetite
Eggplant, Tomatoes and Just a Bit of Pasta
By MELISSA CLARK
Roasted eggplant and simmered heirloom tomatoes make for a vegetable-rich pasta dish.
City Kitchen
Lebanese Spices Give Dinner a Boost
By DAVID TANIS
Baharat, a fragrant spice mix, adds warmth and depth to lamb.
Eat
The Crispy Decadence of the Patty Melt
By SAM SIFTON
The cheesy classic Los Angeles sandwich gets the treatment it deserves with or without the meat.
The No-Muss, No-Fuss Beauty of a Fig Tart
By MARTHA ROSE SHULMAN
This fig tart looks like the handiwork of a professional chef, but it isn’t hard to put together.
Restaurants and News
The 2016 Fall Restaurant Preview
By THE NEW YORK TIMES
A look at the new restaurants, bars and markets opening in New York this season.
The Same, Only Different: Designing a New Union Square Cafe
By MICHAEL KIMMELMAN
The designer David Rockwell and the restaurateur Danny Meyer have set out, carefully and at times exhaustively, to re-create a classic.
New York Gets a New Helping of Barbecue
By FLORENCE FABRICANT
The Southern invasion continues this fall, mostly in Brooklyn and Queens.
Chains Will Bring a Taste of the West Coast to New York
By TEJAL RAO
Arriving this fall, restaurants from Sugarfish, Wolfgang Puck and Eatsa.
Nostalgia Tops the Menu of Fall’s Big Restaurant Openings
By FLORENCE FABRICANT
Florence Fabricant looks forward to old-style luxury, new Nordic cooking and reinvented Asian dishes.
Manhattan’s Hottest New Dining Spot: The 20s
By FLORENCE FABRICANT
The Flatiron and NoMad areas will get a crop of new restaurants.
Opening Their Own Restaurants, for the First Time
By FLORENCE FABRICANT
Adam Leonti, Jared Sippel, Anne Burrell and Jeanne Mélanie Delcourt will get kitchens this fall.
New York’s Latest Craving, Poke, by the Pound at Sweetcatch
By FLORENCE FABRICANT
A small group of restaurants says it will serve the dish in a more authentic Hawaiian way.
A Wave of Japanese Restaurants With a Twist
By JULIA MOSKIN
New York’s latest crop will have a narrow focus: on solitude, speed and special noodles.
Coming From the Estela Chef: Flora, in the Met Breuer
By FLORENCE FABRICANT
Ignacio Mattos and his partner, Thomas Carter, plan to add ‘downtown spirit’ to the uptown museum.
Dan Kluger Steps Out on His Own
By JEFF GORDINIER
The chef makes a play for autonomy after years working for Jean-Georges Vongerichten at the ABC restaurants.
How to Pick the Fastest Line at the Supermarket
By CHRISTOPHER MELE
Experts offer tips for reducing your time in the grocery store checkout line.
New Food Halls and Markets in New York
By FLORENCE FABRICANT
New sources for meat, chocolate, pastries and more prepared foods and ingredients will arrive in New York this fall.
Hungry City
Snacks of Nepal Are a High Point at Woodside Cafe in Queens
By LIGAYA MISHAN
A family started out with Italian food, then turned to the dishes of its Himalayan homeland.
Vertamae Smart-Grosvenor Dies at 79; Celebrated Gullah Food and Culture
By ANITA GATES
A South Carolina native, who liked to call herself a “culinary griot,” she was heard on NPR for three decades. She also was an author, an actress and a singer.
The Veggie Burger’s Ascent
By ERIK PIEPENBURG
The newest meatless burgers aren’t obligatory additions to menus. They’re the stars.
Drinks
The Evolution of a Natural Winemaker
By ERIC ASIMOV
Alfonso M. Cevola for The New York Times
Frank Cornelissen in his vineyard on Sicily’s Mount Etna.
On Mount Etna, Frank Cornelissen has learned the difference between making wine and making good wine for the ages.
The Hard-Cider Craze Will Get a Hard-Core Pub
By JULIA MOSKIN
The drink will be pressed and aged at Brooklyn Cider House, opening this fall in Bushwick.
Science Fiction Meets Music (Fanatically) at Jupiter Disco
By ROBERT SIMONSON
Future and past will mingle at a bar coming to Bushwick, Brooklyn.
Rouge Tomate: Smaller Restaurant, Bigger Wine List
By ERIC ASIMOV
After a two-year wait, a New York wine destination will reopen in Chelsea in a new guise.
Drink
Tiki’s Comeback
By ROSIE SCHAAP
Drinks that fell out of fashion as the epitome of kitsch are being revived as joyfully composed craft cocktails.
When Tart, Pungent and Funky Mean It’s a Good Brew
By ERIC ASIMOV
American brewers have taken up the dark art of sour beers. Results are mixed, but the best indicate a promising future.
A Book Adds Rigor to the Laid-Back World of Tiki Cocktails
By ROBERT SIMONSON
The owners of the San Francisco tiki bar Smuggler’s Cove set out to define an aesthetic built on leis and umbrellas.
Wine School
Wine School
Your Next Lesson: Oregon Pinot Noir
By ERIC ASIMOV
Many places outside of Burgundy aspire to make great pinot noir. The Willamette Valley succeeds.
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
INTERACTIVE MAP: New York Health Department Restaurant Ratings Map
Interactive map of health violations at restaurants in New York
Culinary Travel
Harvesting Grapes in France, With Champagne as Reward
By ANN MAH
Taking part in the timeless tradition of the vendange is a way to tax the body and free the mind, cheaply.
Bites
A London Outpost of a Paris Trendsetter
By FLORENCE FABRICANT
Despite its name, Frenchie’s accent is as British as it is French.
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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- 3 Steps to Brewing a Better Cup of Coffee
- Dorothy Cann Hamilton, Founder of French Culinary Institute, Dies in Crash at 67
- Hungry City: Snacks of Nepal Are a High Point at Woodside Cafe in Queens
- Wine School: Your Next Lesson: Oregon Pinot Noir
- Classic Rosh Hashana Desserts Get a Professional Upgrade
- A Good Appetite: Roasted Figs and Chicken for a Sweet (and Savory) New Year
- The Magnificent 10: Restaurants That Changed How We Eat
- ‘Ten Restaurants That Changed America’: The List
- Dorothy Cann Hamilton, Founder of French Culinary Institute, Dies in Crash at 67
- In Julia Child’s Provençal Kitchen
- Restaurant Review: At Günter Seeger NY, a Star Chef Resurfaces, Confidence Intact
- The Story Behind Our Most Requested Recipe Ever
- Classic Rosh Hashana Desserts Get a Professional Upgrade
- Off the Menu: Megu and Its Japanese Menu Return to New York
- After a Long Wait, Mah-Ze-Dahr Bakery Gets a Shop
- ‘Shake. Stir. Sip.’ Takes the Math Out of Mixing Cocktails
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