Food
- Zsolt Szigetvary / European Pressphoto Agency
- U.S. Team Wins Bocuse d’Or Competition for First Time
In what amounts to the Olympics of culinary skill, a group of chefs led by Thomas Keller prevails.
- Charred, Browned, Blackened: The Dark Lure of Burned Food
Chefs are pushing the envelope, inspired by traditions from around the world. With a little daring, home cooks can, too.
- Restaurant ReviewGlimpses of a Gilded Past at Fowler & Wells
Tom Colicchio’s new restaurant in a restored 1883 hotel aims for the opulence of a bygone era, but it sometimes loses focus.
- Daniel Humm Plans Restaurant in Westfield World Trade Center Complex
The space, the latest project on the agenda for Mr. Humm and his partner, Will Guidara, is expected to be casual but high profile.
- Bite by Bite, They’re Replacing the Four Seasons
In a kitchen downtown, the partners in Major Food Group are refining dishes for the Landmark Rooms at the Seagram Building, their new project in a fabled location.
- What to Cook: Burn Your Dinner
- A Good Appetite: A Popover With a Deep Secret
- City Kitchen: Rice and Chicken With a French Accent
- A Second Act for Pujol, Mexico’s World-Class Restaurant
- Wines of The Times: Corsican Reds, a Case Study in Wine Terroir
- Entrepreneurship: The Little Kitchens That Could
- Hungry City: A Mazelike Trail to Tibet at Lhasa Fast Food in Queens
- Pandan, an Asian Herb, Leaps From Cakes to Cocktails
- About New York: Sunny’s Bar, Revived After Hurricane Sandy, Is Being Saved, Again
- Dateline/Miami: No Avocado Toast Here: A Glatt Kosher Deli Opens in Miami
- Off the Menu: Gotham Market at the Ashland, a Food Hall, Opens in Fort Greene, Brooklyn
- Front Burner: Produce Butchers, Detroit Pizza and More at New Whole Foods
- Front Burner: Go Ahead and Eat This Cookie Dough
- Front Burner: French Tea Shop Opens in the Oculus
- Front Burner: Crispy Pork Rinds, Ready for the Super Bowl Spread
- Front Burner: New Jersey Bakery Adds New York to the Menu
- Front Burner: An Elegant Dispenser for Soy Sauce
- Dover, a Carroll Gardens Restaurant, Closes After Three Years
- Vivian Howard, a TV Chef, Offers Hope for Her Rural Hometown
- Grass-Fed Beef, Sold One Cow at a Time
- Restaurant Review: Slurping Solo, in Sweet Isolation, at Ichiran in Brooklyn
- Hungry City: The Sound and Fury of Handmade Dough at Very Fresh Noodles
- One Cookie, 2 Versions: Why Girl Scout S’mores Won’t All Be the Same
- Off the Menu: Ichimura, Omakase From an Acclaimed Chef, to Open in TriBeCa
- Coming to the Met: ‘Carmen,’ and a Soprano’s Family Recipes
- Encounters: Caroline Fleming, a Lady of London, Keeps Calm and Cooks On
- A Slower Pace for TV’s ‘Galloping Gourmet’
- Restaurant Review: The Art of Flavor at Flora Bar in the Met Breuer
- Annisa, a West Village Standout, Will Close
- Ruby Tandoh Just Wants You to Eat What You Love
- Tapas Bars Added at 2 Manhattan Restaurants
- Revalued: The ‘Impossible’ Veggie Burger: A Tech Industry Answer to the Big Mac
- Vocations: Running Focus Groups for Berries
- Hungry City: Paraguay and Venezuela, Together at the Table, at Karu Café in Queens
- Restaurant Review: Top New York Restaurants of 2016