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Restaurant Review | Blenheim

Restaurant Review: Blenheim in the West Village

By PETE WELLS

Morgan Ione Yeager for The New York Times

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.

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.

Recipe Lab

Easy as Pie

By JULIA MOSKIN

Tarte tatin — not apple pie — is the single best thing you can make with fall’s most plentiful and alluring fruit.

The Sea Fire Grill, located on 48th Street between Third and Lexington Avenues.

New Zagat Guide Has a Few Surprises

By FLORENCE FABRICANT

Benjamin Steak House and Sea Fire Grill received high scores in the 2015 Zagat Guide to New York City restaurants, released on Wednesday.

Op-Ed | Mark Bittman

(Only) Two Rules for a Good Diet

By MARK BITTMAN

A powerful personal food policy doesn’t have to rely on corporate benevolence or the government getting things right — thank goodness.

Washington Has More on Its Plate

By JENNIFER STEINHAUER

The capital is rapidly gaining in cozy neighborhood dining spots with distinctive food.

Green Tomatoes Get a ‘Go’ Signal From Lamb

By MELISSA CLARK

Unripened tomatoes don’t need to be fried to be enjoyed. (Article plus video.)

Sydney Journal

In Sydney, smaller bars with extensive inventories of liquor, like The Barber Shop, have opened near traditional pubs.

In Hard-Drinking Sydney, Rowdy Beer Barns Make Way for Sleek Bars

By JANE PERLEZ

Changes in drinking laws have cleared the way for a gentrification of establishments in a city known for its beer-swilling pubs.

Vicki Freeman, left, with Hillary Sterling, right, the chef of Vic's in NoHo.

Vic’s Is the Latest From Vicki Freeman and Marc Meyer

By FLORENCE FABRICANT

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.

Grace’s Marketplace Moves, Pumpkin-Shaped Pasta and More Food News

By FLORENCE FABRICANT

A new home for Grace’s Marketplace; white chocolate skulls; pumpkin-shaped pasta shells; the Bread Project; and a home cider kit.

Mr. Zimmerman, left, mimicking the service by his friend Danny Cohen, a waiter at Cafeteria, a restaurant in Chelsea.

30 Years of Anger From Waiting on Tables Boils Over in a Comedy Show

By COREY KILGANNON

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.

Wines of The Times

Good Barolo Comes to Those Who Wait

By ERIC ASIMOV

Made entirely of the nebbiolo grape, this wine demands years in the cellar. But these days, who has the time?

A Savory Potato Tart Recipe With a Relaxed Attitude on Starch

By DAVID TANIS

What’s wrong with meals that combine potatoes with pasta or pastry?

Hungry City | Paet Rio

A Warm Feeling Spreads in Queens

By LIGAYA MISHAN

Paet Rio in Elmhurst, Queens, isn’t shy about sharing Thai cuisine’s often scorching splendor.

Chefs Fight for Songbird

By LIZ ALDERMAN

Celebrity chefs are waging a campaign to bring the ortolan, banished from menus in France since 1999, back to the table.

Advertising

A new ad campaign from Whole Foods woos shoppers through the values the store uses in stocking its shelves.

Whole Foods Asks Shoppers to Consider a Value Proposition

By STUART ELLIOTT

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.

News From the Advertising Industry NYT Now

The third-generation distiller Guillaume Drouin, of Calvados Christian Drouin.

In Normandy, Young Ambition Stirs a Traditional Brandy

By JASON WILSON

A new wave of producers is bringing Calvados, an apple brandy, into the 21st century.

Open

Back to the Cutting Board

By STEVEN KURUTZ

Williams-Sonoma returns to the town that inspired its namesake and offers cooking classes and an edible garden.

The Vietnamese Noodle Salad Known as Bun Bo Xao

By DAVID TANIS

The warm noodle salad is a quick stir-fry dish.

In Umbria, an Italian Olive Oil Worth the Accolades

By ELAINE SCIOLINO

Umbrian oil makes up only about 2 percent of Italy’s olive oil production but wins a far larger proportion of awards.

The Risina Bean Is Worth the HuntNYT Now

Wine School

Chianti Classico’s Emotional Tug

By ERIC ASIMOV

Long before most Americans knew anything about Italian wine or food, there was Chianti.

Your Next Lesson: Champagne

By ERIC ASIMOV

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.

Cooking

Eat

The Baked Potato, Three Ways

By SAM SIFTON

Christina Holmes for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Penelope Bouklas.

Dressed to your taste, the baked potato makes a nice side to a slice of prime rib or a meal in itself.

For Full-Flavored Schnitzel, Try Pork

By MELISSA CLARK

Pork schnitzel is more economical and forgiving than veal, and better suited to weeknight cooking. (Article plus video.)

A Twist Adds Complexity to a Pasta Dish

By MARK BITTMAN

Mark Bittman’s take on a great pasta dish for the fall, pasta alla Norma.

A tartine makes an extremely satisfying light meal.

Grilled Cheese? Try a Tartine Recipe Instead

By DAVID TANIS

The tartine is Paris’s gift to lunchtime.

A Good Appetite

Grain Bowls: How to Make Your Own

By MELISSA CLARK

Layers of flavors, textures and colors make a grain bowl a one-dish adventure.

City Kitchen

Cauliflower wants high heat in an iron pan, not water or steam.

Cooking With Cauliflower, a Feisty Vegetable That Can Take a Punch

By DAVID TANIS

Now that it’s in vogue, here are a few truths about cauliflower: It can stand up to bold seasoning and high heat.

A Good Appetite

Jammy Goodness From the Inside Out

By MELISSA CLARK

Spreading the jam on top of a scone is all well and good, but baking it in is even better.

I fear I am doomed to become the Restaurant Mom, tailoring meal planning to each child.

Chicken Fingers Are Off the Menu

By PAMELA PAUL

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.

Ears of heirloom popcorn are smaller than with other types of corn but deliver more flavor.

Heirloom Popcorn Helps a Snack Reinvent Itself

By KIM SEVERSON

Heirloom varieties you pop yourself deliver more flavor than those store-bought bags.

Popcorn Recipes: Tips for Popping Heirloom Corn Varieties NYT Now

Restaurants and News

The Chicken Wings Boom

By JEFF GORDINIER

Dina Litovsky for The New York Times

Chefs are turning a cheap bar snack into a culinary obsession.

Restaurant Review | Élan

Shedding the Burden of Tradition

By PETE WELLS

The chef David Waltuck has moved on from Chanterelle and is writing a new script, filled with surprises, at Élan.

What Happens When Second Graders Are Treated to a Seven-Course, $220 Tasting Meal

By JEFFREY BLITZ

Students from P.S. 295 in Brooklyn learn the fine points of French cuisine at one of New York’s poshest restaurants.

Hungry City | Arepa Lady

The Comfort of Her Embrace

By LIGAYA MISHAN

The Arepa Lady of Jackson Heights, Queens, has expanded from her street cart to a small restaurant two blocks away.

Erik Anderson, left, and Linton Hopkins inside the soon-to-be-opened Chefs Club by Food & Wine restaurant.

Food & Wine Magazine Inspires Chefs Club Restaurant

By FLORENCE FABRICANT

Chefs Club by Food & Wine will bring a rotating roster of guest chefs to Manhattan.

Noma’s New Pastry Chef Is Bronx-Born Malcolm Livingston II

By JEFF GORDINIER

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.

It’s Alive! And It Grows Into a Jack-o’-Lantern

By JENNIFER MEDINA

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.

The Gansevoort Market, Gooseneck Barnacles and More Food News in New York

By FLORENCE FABRICANT

Gooseneck barnacles; super quick pasta; Gansevoort Market opens in stages; designer aprons; and a knife for bartenders.

Drinks

A Shot and a Beer: The Boilermaker Stages a Comeback

By ROBERT SIMONSON

Craig Lee for The New York Times

Tommy Quimby, a bartender at Trick Dog in San Francisco, pairs Tecate beer with a shot of Mandarine Napoléon orange liqueur.

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.