Food

What to Cook This Week Cooking Guides
  1. Frances Andrijich for The New York Times

    Zen and the Art of Australian Winemaking

    For Will Berliner of Cloudburst, the vines are a ‘dojo’ that puts him in touch with nature. He also makes great chardonnays, cabernets and malbecs.

    1. Ellen Silverman for The New York Times

      Restaurant Review

      Kawi, From Momofuku, Takes Korean Food Head On

      The cuisine was always crucial to David Chang’s empire, but at Kawi, the chef Eunjo Park brings it front and center.

    2. Audra Melton for The New York Times

      On the Trail of Tupelo Honey, Liquid Gold From the Swamps

      Hurricanes, blights and encroaching development have cut into the harvest in Florida and Georgia, but a small cadre of beekeepers still fiercely pursues this lucrative prize.

    3. Tara Donne for The New York Times. Food Stylist: Chris Lanier.

      Brisket for Beginners

      Hugely popular in restaurants, this labor-intensive cut has long intimidated home cooks. But follow these nine steps and you’re on your way to smoky nirvana.

  1. Andrew Scrivani for The New York Times

    Polenta That You’ll Never Need to Stir

    Yotam Ottolenghi reveres classic dishes — but can’t help playing around with them, like this baked polenta with corn, eggs and feta.

  4. City Kitchen

    Andrew Scrivani for The New York Times

    A Trifle of Great Importance

    Don’t call it tiramisù: This creamy rhubarb dessert is prepared similarly, but is flavored with tart rhubarb and orange.

  5. A Good Appetite

    David Malosh for The New York Times. Food Stylist: Simon Andrews.

    Garlicky, Grilled and Always Sublime

    Marinated in a rub of cracked whole spices, this barbecue pork is what firing up the grill is all about.

  1. Eat

    Bobby Doherty for The New York Times. Food Stylist: Maggie Ruggiero. Prop stylist: Margaret MacMillan Jones.

    Don’t Fear the Artichoke. Cook It Whole.

    Boil artichokes spikes and all — they will shed their thorns and release their sweet, nutty goodness.

  4. Wine School

    Sonny Figueroa/The New York Times

    Soave Classico, More Famous Than Understood

    This white from northeastern Italy was widely known in the 1970s and ’80s, but it was produced more for quantity than quality. Things have changed.

  5. Front Burner

    Sonny Figueroa/The New York Times

    A Refreshing Retro-Kitchen History

    A new design book looks at 20th-century kitchens, from appliance to paint.