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.
In Normandy, Young Ambition Stirs a Traditional Brandy
By JASON WILSON
Emli Bendixen for The New York Times
The third-generation distiller Guillaume Drouin, of Calvados Christian Drouin.
A new wave of producers is bringing Calvados, an apple brandy, into the 21st century.
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.
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.
Q&A
Charles Phan’s Tastes of Vietnam
By EMILY BRENNAN
The chef and owner of the Slanted Door restaurant in San Francisco talks about his culinary explorations in Hanoi and Ho Chi Minh City.
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.
Restaurant Review | Huertas
A Serendipitous Trip to Spain
By PETE WELLS
Huertas, a garlic-infused ode to the Basque Country, beckons in the East Village.
How School Lunch Became the Latest Political Battleground
By NICHOLAS CONFESSORE
Inside the Obama administration’s standoff with Republicans, the food industry and the nation’s lunch ladies over the future of the cafeteria.
Cooking
Recipe of the Day
Curried Rice and Quinoa Salad
Add a poached egg to this mixed-greens salad, and you’ve got lunch or a light dinner.
Wine School
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.
Travel
Choice Tables
In Detroit, Revitalizing Taste by Taste
By JENNIFER CONLIN
Considered a food desert not so long ago, Detroit is now a culinary oasis. Here’s a look at four of the city’s new restaurants.
Heads Up
An English Market Town Draws a Cutting-Edge Cast
By CHRISTINE AJUDUA
Bruton, in the South Somerset countryside, has welcomed the arrival of contemporary art, plus restaurants and inns.
Video
Pasta With Caramelized Lemons
Melissa Clark caramelizes lemons and adds them to linguine with parsley and celery leaves.
More recipes
Eat
The Baked Potato, Three Ways
By SAM SIFTON
Dressed to your taste, the baked potato makes a nice side to a slice of prime rib or a meal in itself.
The Vietnamese Noodle Salad Known as Bun Bo Xao
By DAVID TANIS
The warm noodle salad is a quick stir-fry dish.
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