The Challenge of Perfect Phyllo
By YOTAM OTTOLENGHI
When it comes to rolling out thin pastry dough, we’re all on training wheels, compared with those who have plenty of practice.
Stephen Speranza for The New York Times
Sri Lankan restaurants are rare in New York. This one serves pizza, but the real draws are traditional specialties like the pancakes known as hoppers.
Restaurant Review
The Extras Are the Stars on the Korean Menu at Atoboy
By PETE WELLS
At his restaurant in NoMad, the chef builds excitement out of banchan, the little plates that usually come free.
Eat
The Case for Hard-Shell Tacos
By SAM SIFTON
Gringo tacos, some people call them. But they remain well loved, in surprising quarters.
Mario Maglieri, Who Coddled Rockers at His Clubs, Dies at 93
By RICHARD SANDOMIR
At Whisky a Go Go and the Rainbow Bar & Grill, Mr. Maglieri fed, encouraged and, when necessary, punched his famous patrons.
Los Angeles Restaurant Scene Is on the Move and Mixing It Up
By ADAM NAGOURNEY
Few cities are showing as much change as this one, with chefs seeking out cheaper neighborhoods and forging new blends of immigrant cuisines.
A Powerful, and Provocative, Voice for Southern Food
By KIM SEVERSON
John T. Edge has made a huge mark as director of the Southern Foodways Alliance, and also spurred criticism for his take on culinary history.
Recipes From the Jet Set
By SAM SIFTON
Crisp chicken schnitzel, Yotam Ottolenghi’s latest, no-recipe scallops: Sam has returned from Australia with loads of ideas.
Tech We're Using
The Joys of Cooking With Gadgetry
By EMILY WEINSTEIN
A deputy food editor at The New York Times discusses the technology she uses.
Cooking Guide
How to Make Salad
By JULIA MOSKIN
With a little planning, the salad bowl can be the brightest spot of your meal.
Restaurants Fall Into Place at Hudson Yards
By FLORENCE FABRICANT
A look at some of the chefs taking part in this development on the Far West Side of Manhattan.
Obama Sees New Front in Climate Change Battle: Agriculture
By STEPHANIE STROM
In his first foreign speech since leaving office, the former president takes up a cause better associated with his wife.
Hungry City
A Shrimp Cocktail With a Jumbo Jolt, at La Esquina in Queens
By LIGAYA MISHAN
Potent tonics are the draw at a tiny in-store restaurant with a big name (La Esquina del Camarón Mexicano) in Jackson Heights.
A Good Appetite
A Bold Take on Asparagus, Deep in Its Season
By MELISSA CLARK
Adding freekeh, soy sauce and sheep’s milk cheese to an asparagus salad may not be intuitive, but it is delicious.
Off the Menu
Miss Ada, Drawing on Middle Eastern Flavors, to Open in Brooklyn
By FLORENCE FABRICANT
A new bar in the Lowell Hotel, chefs on the move, and other restaurant news.
Surprise! Southern Comfort Has No Whiskey. But Soon It Will.
By ROBERT SIMONSON
Trying to improve the image of a much-derided drink, its makers are planning a reboot, with the spirit many people think it already contains.
City Kitchen
Classic Mediterranean Flavors, Enlivened by Ramps
By DAVID TANIS
Swap out the garlic and try something new with lamb chops, served with a sauce of anchovies, capers and olives.
A Rose Is a Rose Is a Doughnut
By FLORENCE FABRICANT
Just in time for Mother’s Day, Doughnut Plant introduces a flower-shaped yeast doughnut.
Same Speedy Omakase Chef, Now on the West Side
By FLORENCE FABRICANT
The sushi chef David Bouhadana has taken his 12-pieces-for-$50 model from the Bowery to the Gansevoort Market.
Baking Conversions at Your Fingertips
By FLORENCE FABRICANT
“The Baker’s Appendix” compiles common conversions — temperatures, metric and pan sizes — for the home cook.
Tart Flavors From a New Soup Company
By FLORENCE FABRICANT
The signature soup from Something Good to Eat is a blend of beets and pomegranate juice.
An Alfredo Sauce Straight From the Source
By FLORENCE FABRICANT
A new pasta sauce for fettuccine Alfredo is based on the original recipe from Rome.
A Mozart Melody for the Master Chef
By FLORENCE FABRICANT
A new kitchen timer bursts into the composer’s Piano Sonata No. 11 when it’s time to check on the food.
Restaurants and News
Thomas Keller, an Exacting Chef at a Crossroads
By KIM SEVERSON
Ben Sklar for The New York Times
Thomas Keller at the site of his 200-seat restaurant that will go up in the Hudson Yards development in Manhattan. Mr. Keller is wondering whether some change in his life may be in order.
At 61, with big projects nearing completion on both coasts, the influential founder of the French Laundry contemplates his next chapter.
Maple, the New York Start-Up, Has Delivered Its Last Meal
By FLORENCE FABRICANT
The service, in which the chef David Chang was an investor, has been sold to Deliveroo, a larger company, in London.
‘Vegetable Forward’ Chef Gets His Own Patch at Loring Place
By PETE WELLS
Dan Kluger’s new restaurant in Greenwich Village leans heavily on grains and seasonal produce, evoking his work at ABC Kitchen.
Why Everything We Know About Salt May Be Wrong
By GINA KOLATA
Research on Russian cosmonauts suggests that salt makes you hungry but not thirsty, and may help burn calories.
What Hospitality Means to Times Restaurant Critic Pete Wells
By PETE WELLS
“If I had a bad day, I don’t take it out on the salmon,” he said. But if a restaurant provides a mood-altering service, it’s relevant to his review.
A Chicken That Grows Slower and Tastes Better
By STEPHANIE STROM
Prodded by other companies, Perdue, one of America’s biggest poultry producers, is testing a new breed with a healthier life — and a higher cost.
The Rise of the $38 Pizza, Exclusive and Elusive
By ARTHUR BOVINO
You’ve heard of the $1 slice? This is another kind of New York pizza, from a Sutton Place shop that has started selling tickets for the experience.
Coffee Shops Skip Wi-Fi to Encourage Customers to Actually Talk
By CHRISTOPHER MELE
A small number of cafes are promoting sociability over technology and productivity by denying customers access to Wi-Fi.
The Money Issue
The Superfood Gold Rush
By JAMIE LAUREN KEILES
Like quinoa before it, açaí has become a craze among health-conscious Americans — creating a bonanza in the regions where it’s grown.
Le Coucou Named Best New Restaurant at James Beard Awards
By FLORENCE FABRICANT
Michael Solomonov of Zahav won Outstanding Chef, and from New York, Ghaya Oliveira of Daniel, Blue Hill at Stone Barns and Marco Canora of Hearth took home honors.
Hungry City
Bracing Burmese Food, Full of Contradictions, at Together
By LIGAYA MISHAN
The city’s lone Burmese restaurant brings the rings and chain links of the Burmese alphabet to a Brooklyn street otherwise inscribed in English, Russian and Mandarin.
A Day in the Life of a Food Vendor
By TEJAL RAO
The vendors are a fixture of New York streets and appetites, yet they struggle daily with weather, logistics and rules. Here’s the story of one.
Me Time
A Takeout Addict Tries Clean Eating
By MARISA MELTZER
Who says healthy, and Instagram-worthy, food can’t come in a package? Our columnist orders in.
Cooking
Restaurant-Worthy French Toast, Without the Wait
By JULIA MOSKIN
You don’t have to wait in line in the rain. A rich, fluffy version with a lacy, crisp crust is right at hand.
City Kitchen
Light Noodles, Deep Flavor
By DAVID TANIS
Vietnamese rice noodle bowls are festooned with lemongrass-scented shrimp, a sweet-and-spicy sauce and piles of fresh herbs.
How to Cut an Avocado Without Cutting Yourself
By MARGAUX LASKEY
The popular fruit has earned a dangerous reputation in emergency rooms and doctor’s offices.
A Good Appetite
This Herb Deserves Your Attention
By MELISSA CLARK
Before roasting, marinate chicken thighs with tarragon to perfume the meat.
The Single Most Important Ingredient
By SAMIN NOSRAT
Salt has a greater impact on flavor than anything else. Learn to use it well, and your food will be good.
Eat
Provence in a Bowl
By TEJAL RAO
Jessica B. Harris’s soupe au pistou will take you from spring through summer, with your pot reflecting the bounty of the seasons.
A Good Appetite
Fish That’s Fast, Easy and Sometimes Even Fancy
By MELISSA CLARK
Broiled butterflied trout works just as well for a weeknight meal as it does for company.
Drinks
Serge Bloch
Conventional wisdom about this sparkling red may pose an obstacle, but drinking the wine will revise many opinions.
Toast Ale, From Recycled Bread, Is Now Brewed in New York
By LARISSA ZIMBEROFF
Fighting food waste, a British team enlists a Bronx brewery, and plans to sell the beer in stores, restaurants and bars.
Canadian Drinkers, Listen: Too-Potent Batch of Gin Is Recalled
By MATT STEVENS
Officials urged consumers to return affected Bombay Sapphire bottles or discard them, even though the 154-proof contents aren’t “unsafe to drink.’’
Wines of The Times
From the Sonoma Coast, Chardonnays of Energy and Memories
By ERIC ASIMOV
The wine panel finds great potential and at the same time ponders why some bottles seem so vibrant while others do not.
American Brandy Is Surging, Even in Whiskey Country
By CLAY RISEN
Copper & Kings, in Kentucky, is just one of many distillers, large and small, betting that brandy will be the next big brown liquor.
Wine School
Your Next Lesson: Spätlese Riesling
By ERIC ASIMOV
The sweetness and the German on the label may present obstacles, but these wines are too thrilling and versatile to ignore.
Featured Recipes
How-To Videos
Cooking Techniques
A library of more than 50 videos demonstrating simple skills that home cooks should master.
Recent Reviews
Best of 2016
Restaurant Review
Top New York Restaurants of 2016
By PETE WELLS
Our critic counts down his favorites among the new places he reviewed this year.
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.
Culinary Travel
Choice Tables
From Collegiate to Culinary: Ann Arbor’s Food Scene Grows Up
By JENNIFER CONLIN
An international palate can be satisfied in this Midwestern town.
Boîte
A Makeshift Bar on a Dusty Brooklyn Patch
By BEN DETRICK
The Lot Radio in the Williamsburg section began as an internet radio station and coffee shop.
Bites
In Panama, a Restaurant as Remote as It Is Satisfying
By NICHOLAS GILL
Panga, on the Azuero Peninsula, is over 60 miles from the nearest supermarket. That means the food is, by necessity, fresh and inventive.
Heads Up
In Granada, Spain, the Tapas Bar Scene Gets Fresh Life
By SHIVANI VORA
Few travelers are privy to a tradition of savoring free tapas, but stylish newer tapas bars are drawing attention to the custom.
Bites
In New Orleans, Marrying Asian Influences and Gulf Ingredients
By MEGHAN MURPHY-GILL
At Marjie’s Grill, the balance of sweet, salty, spicy and acidic flavors typical of Southeast Asian cuisine pairs fabulously with local seafood and “off cuts.”
Heads Up
Millennials Answer the Call of Mexican Wine Country
By SHEILA MARIKAR
Raw and quirky, Valle de Guadalupe is drawing 20- and 30-somethings with modern, design-y wineries and a grit that can’t be found in Napa or Sonoma.
Bites
A Nairobi Restaurant With Local Ingredients and a Dreamy Vibe
By JEFFREY GETTLEMAN
45 Degrees Kitchen, which opened in late 2015, prides itself on sourcing locally. Very locally.
MOST POPULAR - FOOD
- Los Angeles Restaurant Scene Is on the Move and Mixing It Up
- Restaurant Review: The Extras Are the Stars on the Korean Menu at Atoboy
- A Powerful, and Provocative, Voice for Southern Food
- Surprise! Southern Comfort Has No Whiskey. But Soon It Will.
- A Good Appetite: A Bold Take on Asparagus, Deep in Its Season
- Hungry City: A Shrimp Cocktail With a Jumbo Jolt, at La Esquina in Queens
- Los Angeles Restaurant Scene Is on the Move and Mixing It Up
- Obama Sees New Front in Climate Change Battle: Agriculture
- A Powerful, and Provocative, Voice for Southern Food
- Surprise! Southern Comfort Has No Whiskey. But Soon It Will.
- Restaurants Fall Into Place at Hudson Yards
- The Challenge of Perfect Phyllo
- Restaurant Review: The Extras Are the Stars on the Korean Menu at Atoboy
- Off the Menu: Miss Ada, Drawing on Middle Eastern Flavors, to Open in Brooklyn
- Maple, the New York Start-Up, Has Delivered Its Last Meal
- How to Cut an Avocado Without Cutting Yourself
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