The Bright Magic of Citrus in the Baking Pan
By YOTAM OTTOLENGHI
The scent and taste of lemon evoke powerful memories of childhood summers in Italy.
Francesco Sapienza for The New York Times
The exterior of Fowler & Wells, Tom Colicchio’s restaurant in the Beekman hotel. Signing up a known chef “allows the hotel instant recognition,” Mario Batali said.
The arrangement is on the rise in New York, offering benefits for both sides.
What if You Could Make Great Corned Beef?
By SAM SIFTON
Banish the memory of the fare from Irish pubs and school cafeterias in favor of meat that is ruddy pink and salty and meltingly sweet.
The Pour
Want to Pick Better Bottles? Repeat After Me: Wine Is Food
By ERIC ASIMOV
Thinking about what you drink as carefully as you do about what you eat can lead to much better bottles on the table.
Alinea Group of Chicago Opening Cocktail Lounges in New York
By FLORENCE FABRICANT
The Aviary and the Office will move into the Mandarin Oriental New York on Columbus Circle.
Bird Flu Outbreak Found at a Tennessee Farm
By STEPHANIE STROM
An outbreak at a farm that produces chickens for Tyson Foods has led the U.S.D.A. to establish a quarantine on farms around the area.
A Good Appetite
How Cooking Dinner Can Be a Dance
By MELISSA CLARK
Once you get in the groove, preparing the day’s final meal can morph from a formidable chore into a delight.
Off the Menu
Hand Rolls With Los Angeles Roots Find a Place in NoMad
By FLORENCE FABRICANT
Danny Meyer plans for 2022, BrisketTown in Williamsburg, Brooklyn, closes, and other restaurant news.
City Kitchen
A Relative of Couscous Finds a Wider Fan Base
By DAVID TANIS
With roots in Tunisian and Sardinian cooking, fregola has become an attractive ingredient for American cooks, especially among chefs.
Hungry City
A Different Kind of Alexandria Library, at Little Egypt
By LIGAYA MISHAN
A restaurant in Ridgewood, Queens, features shelves of groceries, a shrine to Egyptian history and fish from a chef who once worked by the docks.
Four & Twenty Blackbirds Pie Shop Opens New Brooklyn Location
By FLORENCE FABRICANT
Its second free-standing store offers beer and wine and new pie varieties in Prospect Heights.
The Joy of Cooking With Food Scraps
By FLORENCE FABRICANT
A new book from the Danish chef Mads Refslund offers practical advice for making the most out of your kitchen food waste.
In Lower Manhattan, a Museum Dedicated to Chocolate
By FLORENCE FABRICANT
Choco-Story New York tells the history of chocolate at Jacques Torres’s flagship store.
Elegant Flavors Packed in a Square Inch
By FLORENCE FABRICANT
Petits fours make a comeback at the Bon Vivant New York Cake Café on the Upper East Side.
A Sleek Tool for the Design-Minded Bartender
By FLORENCE FABRICANT
This combination juicer and muddler from Alessi is a powerful cocktail-making companion.
Tzatziki, Skordalia and Other Greek Dips Bring the Taverna Home
By FLORENCE FABRICANT
The chef and restaurateur Maria Loi has introduced a new line of jarred specialties from her homeland.
Restaurants and News
Healthier Cereals Snare a Spot on New York School Menus
By STEPHANIE STROM
Jim Wilson/The New York Times
Cereals made by Back to the Roots that are now part of New York City’s free-breakfast program in schools.
In a bite-size coup that could spread to other cities, a California upstart has replaced Kellogg products in the city’s free-breakfast program.
Looking for a Trump Doctrine in the White House Kitchen
By KIM SEVERSON and MARIAN BURROS
The Obamas put food front and center, but the Trumps have yet to signal just how they will eat, entertain or set an example.
Danny Meyer Plans Restaurant High Above Financial District
By FLORENCE FABRICANT
Union Square Hospitality Group will run a restaurant and rooms for private events at the top of the former One Chase Manhattan Plaza, now known as 28 Liberty.
Stressed by Success, a Top Restaurant Turns to Therapy
By RAPHAEL MINDER
A psychologist goes to El Celler de Can Roca, a fine-dining restaurant in Spain, each week to help employees cope with their high-tension jobs.
Noma’s New Co-Owner Is No Stranger to Getting His Hands Dirty
By DAN BILEFSKY and MARTIN SELSOE SORENSEN
Ali Sonko, a Gambian who washed dishes at the Michelin-starred restaurant in Denmark for 14 years, instantly became a symbol of immigrant success.
How Dominique Ansel, Inventor of the Cronut, Spends His Sundays
By ELISA MALA
The pastry chef tours new neighborhoods in his bakery’s minivan and finds time to hone his Taiwanese cooking skills.
Tables for Snooker and Bhutanese Food at Weekender Billiard
By LIGAYA MISHAN
A restaurant in Woodside, Queens, trades in the keyed-up spicing of the Himalayas.
Q&A;
The Secret to a Really Crisp Apple
By C. CLAIBORNE RAY
Differences in cell walls result in some apples being mealy and some being magnificent.
At This Staten Island Restaurant, a Kitchen Run by Grandmas
By ARIELLE DOLLINGER
A rotating roster of women from diverse backgrounds share their culinary heritages at Enoteca Maria in the St. George neighborhood.
Off the Menu
Villanelle, Serving Vegetable-Forward Fare, Opens in the East Village
By FLORENCE FABRICANT
The latest from the Cipriani family, a bar adjacent to the Meatball Shop in Hell’s Kitchen, and other restaurant news.
Nonfiction
‘Food Fights and Culture Wars: A Secret History of Taste’
By TOM NEALON
Reviewed by LISA ABEND
In “Food Fights and Culture Wars,” Tom Nealon presents a lavishly illustrated look at the impact of historical forces on cuisine.
A Mediterranean Escape on the Upper East Side
By SHIVANI VORA
Korali, with its fresh seafood, Greek olive oil, airy décor and cheerful customer base, makes for the perfect ode to a taverna.
Restaurant Review
Sahib, in Curry Hill, Lets You Eat All Over India
By PETE WELLS
The menu darts from Kashmir to South India and beyond at the newest restaurant from the prolific Hemant Mathur (with help from Shiva Natarajan).
The New Age of Traditional Mexican Mole
By JEFF GORDINIER
The country’s top chefs are reinventing the complex sauce — 10, 20, even 30 ingredients at a time.
One of Atlanta’s Last Stores on Wheels Navigates a World of Change
By RICHARD FAUSSET
The “stores” — trucks that sell snacks and small grocery items — used to hum through areas near public housing. But they’re an increasingly rare sight.
Cooking
Rediscovering Black Bean Soup
By JULIA MOSKIN
Done well, this American classic can be a perfect dish: big-tasting, filling, nutritious and very easy to make.
Utica Greens: A Central New York Staple With Multiple Identities
By JIM SHAHIN
Tracing the origins of an Italian-American dish beloved in the central part of the state, but not much beyond.
City Kitchen
A Croque-Madame Dressed Up With Crab
By DAVID TANIS
Add fresh crab meat to this French cafe classic, a hot ham and cheese sandwich adorned with an egg.
A Good Appetite
A Vegetable Tart, but Nothing Too Dainty
By MELISSA CLARK
This roasted mushroom and butternut squash tart, loaded with cheese on a whole-grain crust, is more rustic than refined, and better for it.
Eat
A Caramelized Cabbage Casserole to Get You to Spring
By SAM SIFTON
Bare farmers’ markets in early March can leave home cooks adrift, but this sweet and savory Swedish dish can get you past the hump.
A Good Appetite
For Maximum Crunch (and Convenience), Pull Out Your Sheet Pan
By MELISSA CLARK
This spicy pasta with roasted broccoli, ricotta and a crisp bread-crumb topping comes together quickly.
The Waldorf Is Closing, but Its Salad Lives On
By RACHELLE BERGSTEIN
The Manhattan hotel, which will shut its doors temporarily for renovations starting next month, gave rise to a dish that has made an indelible mark on American menus.
City Kitchen
A Skinnier Pork Chop, and a Juicier Dinner
By DAVID TANIS
Double-thick pork chops may sound good and look impressive, but they often turn out dry.
City Kitchen
Pastry for Those Who Prefer Savory to Sweet
By DAVID TANIS
If you have an hour and a box of phyllo dough, make a borek, a Turkish hand pie with a lamb and feta filling.
A Good Appetite
This Sauce Makes Everything Taste Better
By MELISSA CLARK
Melt butter. Add garlic, lemon, herbs and spices. Then pour it over whatever you’d like.
Flames Fuel the Flavor in a Blood Orange Dessert
By FLORENCE FABRICANT
Seasonal citrus gets a turbocharge from a torch and a mint garnish courtesy of Augustine, Keith McNally’s new restaurant.
Drinks
Your Next Lesson: Ribeira Sacra
By ERIC ASIMOV
William P. O'Donnell/The New York Times
From left, D. Ventura Ribeira Sacra Viña Caneiro, Décima Ribeira Sacra 2014 and Guímaro Ribeira Sacra Tinto 2015.
These reds from the Galicia region of northwestern Spain are both ancient and strikingly modern.
Cocktail Bartenders Reveal Where They Like to Drink
By ROBERT SIMONSON
You trust them with your cocktail, so why not take some travel advice from the new book “Where Bartenders Drink,” and follow them to their favorite off-hours bars.
Neon-Blue Wine Gives Spanish Start-Up a Regulatory Headache
By RAPHAEL MINDER
A company called Gïk said it was forced to remove “blue wine” from its labels and tweak its drink after being fined for violating wine regulations.
Wine School
The Transporting Pleasures of Red Bandol
By ERIC ASIMOV
Many wines may share certain characteristics, but few are as distinctive as this burly red from Provence.
Airlines Aim to Trick Your Taste Buds at 30,000 Feet
By KIMIKO de FREYTAS-TAMURA
A Hong Kong carrier has introduced a beer brewed to taste good at high altitudes, since noise, dry air and plastic cutlery affect our sense of taste.
Q. and A.
At Fort Lauderdale’s Mai-Kai, It’s Always Tiki Time
By ROBERT SIMONSON
David Levy, who runs the enduring Mai-Kai, talks about its stage show, the annual festival called the Hukilau, and famous drinks like the rum barrel.
Cooking Guides
The Basics of Wine
By ERIC ASIMOV
Learn how to talk about wine, pair it with food, order it at a restaurant and more.
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
Bites
In Portland, Middle Eastern Flavors Meet a California Vibe
By REBECCA FLINT MARX
Tusk is a showcase for local Oregon ingredients viewed through a Middle Eastern lens.
Bites
A Warm and Gooey Dish Steps Up in Zurich
By ADAM H. GRAHAM
At Raclette Factory, the namesake cheese is offered in new ways amid a casual setting.
Heads Up
Humble Magic in Georgian Capital’s Restaurant Renaissance
By ALICE FEIRING
Culinary fever is spreading in Tbilisi, with post-Soviet restaurants dusting off their cookie-cutter menus and focusing on all things organic.
MOST POPULAR - FOOD
- What if You Could Make Great Corned Beef?
- A Good Appetite: For Maximum Crunch (and Convenience), Pull Out Your Sheet Pan
- In Lower Manhattan, a Museum Dedicated to Chocolate
- Bird Flu Outbreak Found at a Tennessee Farm
- Rediscovering Black Bean Soup
- Looking for a Trump Doctrine in the White House Kitchen
- Roti, a Recipe Mastered Through Repetition
- Bird Flu Outbreak Found at a Tennessee Farm
- The Pour: Want to Pick Better Bottles? Repeat After Me: Wine Is Food
- A Good Appetite: For Maximum Crunch (and Convenience), Pull Out Your Sheet Pan
- What if You Could Make Great Corned Beef?
- Looking for a Trump Doctrine in the White House Kitchen
- In Lower Manhattan, a Museum Dedicated to Chocolate
- Rediscovering Black Bean Soup
- The Case for Chicken Tenders
- A Good Appetite: How Cooking Dinner Can Be a Dance
- Stressed by Success, a Top Restaurant Turns to Therapy
NYT Cooking Newsletter
Get regular updates from The New York Times Cooking, with recipe suggestions, cooking tips and shopping advice. And download Cooking for iPhone and iPad in the App Store.