Don’t Tell Grandma
By MELISSA CLARK
When Massimo Bottura is in the kitchen, the Italian dishes aren’t quite what Grandma used to make.
A tremendous amount of thought and effort has gone into the food, drinks and design at the chef Ryan Tate’s farm-to-table restaurant, Blenheim.
When Massimo Bottura is in the kitchen, the Italian dishes aren’t quite what Grandma used to make.
Tarte tatin — not apple pie — is the single best thing you can make with fall’s most plentiful and alluring fruit.
Benjamin Steak House and Sea Fire Grill received high scores in the 2015 Zagat Guide to New York City restaurants, released on Wednesday.
A powerful personal food policy doesn’t have to rely on corporate benevolence or the government getting things right — thank goodness.
The capital is rapidly gaining in cozy neighborhood dining spots with distinctive food.
Unripened tomatoes don’t need to be fried to be enjoyed. (Article plus video.)
Changes in drinking laws have cleared the way for a gentrification of establishments in a city known for its beer-swilling pubs.
The husband-and-wife team has redone Five Points, turning it into a new restaurant with a name that pays homage to their Vix Cafe.
A new home for Grace’s Marketplace; white chocolate skulls; pumpkin-shaped pasta shells; the Bread Project; and a home cider kit.
Brad Zimmerman traded his restaurant misery for “My Son the Waiter, a Jewish Tragedy,” writing about the frustrations and absurdities of dealing with diners in New York City.
Made entirely of the nebbiolo grape, this wine demands years in the cellar. But these days, who has the time?
What’s wrong with meals that combine potatoes with pasta or pastry?
Paet Rio in Elmhurst, Queens, isn’t shy about sharing Thai cuisine’s often scorching splendor.
Celebrity chefs are waging a campaign to bring the ortolan, banished from menus in France since 1999, back to the table.
The market chain is trying to reignite sales growth and fend off increased competition by promoting the social values it follows in stocking its shelves.
A new wave of producers is bringing Calvados, an apple brandy, into the 21st century.
Williams-Sonoma returns to the town that inspired its namesake and offers cooking classes and an edible garden.
The warm noodle salad is a quick stir-fry dish.
Umbrian oil makes up only about 2 percent of Italy’s olive oil production but wins a far larger proportion of awards.
Long before most Americans knew anything about Italian wine or food, there was Chianti.
Let’s examine Champagne as a wine, an agricultural product made of grapes and intended not as the life of the party but to be consumed with food at a meal.
Dressed to your taste, the baked potato makes a nice side to a slice of prime rib or a meal in itself.
Pork schnitzel is more economical and forgiving than veal, and better suited to weeknight cooking. (Article plus video.)
Mark Bittman’s take on a great pasta dish for the fall, pasta alla Norma.
The tartine is Paris’s gift to lunchtime.
Layers of flavors, textures and colors make a grain bowl a one-dish adventure.
Now that it’s in vogue, here are a few truths about cauliflower: It can stand up to bold seasoning and high heat.
Spreading the jam on top of a scone is all well and good, but baking it in is even better.
Now that my daughter has become a vegetarian, I fear I am doomed to turn into the dreaded Restaurant Mom, tailoring meal planning to each of my children’s fancies.
Heirloom varieties you pop yourself deliver more flavor than those store-bought bags.
Chefs are turning a cheap bar snack into a culinary obsession.
The chef David Waltuck has moved on from Chanterelle and is writing a new script, filled with surprises, at Élan.
Students from P.S. 295 in Brooklyn learn the fine points of French cuisine at one of New York’s poshest restaurants.
The Arepa Lady of Jackson Heights, Queens, has expanded from her street cart to a small restaurant two blocks away.
Chefs Club by Food & Wine will bring a rotating roster of guest chefs to Manhattan.
Malcolm Livingston II, who has spent five years creating desserts at the chef Wylie Dufresne’s WD-50, will move to Denmark not long after WD-50 closes at the end of November.
With the strangely shaped “pumpkinstein,” a California farmer found a way to carve himself a piece of the $7 billion in business Halloween now generates.
Gooseneck barnacles; super quick pasta; Gansevoort Market opens in stages; designer aprons; and a knife for bartenders.
The boilermaker, as the classic combo is often called, has elbowed its way into dozens of bars where the bartenders know their aperitifs from their digestifs.
These 10 Manhattan restaurants offer good bottles without Champagne prices.
New restaurants in New York City are offering cocktail lists that are becoming more creative, and not in a good way.
A library of more than 50 videos demonstrating simple skills that home cooks should master.
Cornas in the northern Rhône Valley offers the rare combination of northern Rhône finesse combined with southern sun.
Florence Fabricant lists the most interesting and important restaurants that will open soon.
This fall, rooftop, basement and vault are among the sites of the city’s new drinking dens.
Counting down the surprises in New York’s new crop of restaurants.
The hot dishes, drinks and other details to watch for in restaurants this fall.
Interactive map of health violations at restaurants in New York
The number of serious coffee shops in New York has exploded. Enter your address to find the shops closest to you.
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