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Red Wine Is the Drink of Choice on ‘Scandal’ and ‘The Good Wife’

By ERIC ASIMOV

Jenny Kruger

The way wine is used as a character device for women on TV tells us a lot about how it is viewed in popular culture.

Restaurant Review: Blue Hill in Greenwich Village

By PETE WELLS

Dan Barber’s long search for flavor at his farm is evident downtown, where each new ingredient might be the best example of its kind you’ve tasted.

Is That Cut a Tri-Tip or What?

By KIM SEVERSON

The names of cuts can cause confusion at the meat counter, but a move to standardize names may help. (Article plus video.)

What's in It?

The Chocolate Halloween Candy in the Trick-or-Treat Bag

By MICHAEL MOSS

Not only are chocolate makers getting more creative with ingredients, they are also experimenting with packaging by embracing “the smorgasbord effect.” (Article plus video.)

A Cave Creek cocktail at the Shanty in Brooklyn. It contains Mister Katz’s Rock & Rye, which is made by the New York Distilling Company.

Rock and Rye Returns to the Mix

By ROBERT SIMONSON

A blend of rye whiskey and rock candy syrup may prove enticing again.

Eat

In Cooking, Good Ingredients Gone ‘Bad’ Can Still Be Delicious

By TAMAR ADLER

Mixing old foods with new to make everything from cakes and corn breads to chilaquiles.

T Magazine

In the kitchen at Petrossian in Paris, where the caviar is now sourced from Bulgaria, Italy, France and even California.

The Globalization of Caviar

By ELAINE SCIOLINO

Since sturgeon fishing was banned in the Caspian Sea, Paris’s top purveyors of the delicacy have turned to producers from as far afield as California, Uruguay and China.

Garlic Aioli With Roasted Vegetables

By MELISSA CLARK

Turn a humble vegetable platter into an opulent side dish at a dinner party with Provençal aioli. (Article plus video.)

A Velvet Touch With Chicken

By DAVID TANIS

This Chinese technique will help skinless-boneless breasts retain their moist texture.

Enrique Olvera Is Opening Cosme in the Flatiron District

By FLORENCE FABRICANT

The innovative Mexican chef is offering a menu that veers away from tradition.

Nate Hodge, the chocolatier at Raaka Chocolate in Red Hook.

Raaka Chocolate in Red Hook, Takeout Cakes From Telepan Local and More Food News

By FLORENCE FABRICANT

Telepan cakes to take home, Raaka Chocolate in Red Hook and how to use whey.

Flickering Lights, Strange Music and a Ghost at a Brooklyn Bar. Maybe.

By CHADWICK MOORE

Employees at the Sweetwater Restaurant and Bar in Brooklyn debate whether or not Anna Smith, a onetime neighborhood fixture who died in 2003, haunts her former property.

The Final Toasts at a Gritty, Beloved Miami Tavern

By LIZETTE ALVAREZ and NICK MADIGAN

Before dawn on Sunday, after decades as one of Miami’s oldest and most rollicking taverns, Tobacco Road called it quits.

WD-50’s Closing Days

By FLORENCE FABRICANT

Special menus in the final two weeks will commemorate the greatest hits at Wylie Dufresne’s restaurant.

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.

Belém Journal

Daring Fare, From the Amazon’s Mouth to Yours

By SIMON ROMERO

A Brazilian chef who passed up the glamour of São Paulo is helping change his country’s cuisine with the help of flavors from the rain forest.

Hungry City | The Bao

Hungry City: The Bao in the East Village

By LIGAYA MISHAN

The new restaurant features soup dumplings, or xiao long bao, that are near perfect.

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.

In the Garden

An Apple a Day, for 47 Years

By MICHAEL TORTORELLO

Dan Bussey has tracked down 17,000 varieties dating from Colonial times, the better to guarantee a world way beyond Red Delicious.

More Articles in the Series

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.

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.

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.

Chianti Classico’s Emotional Tug

By ERIC ASIMOV

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

Cooking

Eat

Cooking Like Mario Batali, With Fluke, Scallops and Squash

By SAM SIFTON

Christina Holmes for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Pamela Duncan Silver.

Sometimes you have to bring the aesthetics of restaurant food into the home.

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.)

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?

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.)

The Vietnamese Noodle Salad Known as Bun Bo Xao

By DAVID TANIS

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

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.

Restaurants and News

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.

Washington Has More on Its Plate

By JENNIFER STEINHAUER

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

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.

T Magazine

Clockwise from left: Little Park’s Beetroot Tartar with Horseradish Cream & Rye Crumble; Frozen Lemon Fluff with Local Honey-Lemon Sorbet and Meyer Lemon Oil; and 14-day Dry-Aged Duck Breast with, among many other things, Roasted Garlic Puree.

In the Kitchen With Andrew Carmellini at Little Park

By JULIE EARLE-LEVINE

The chef lets T into his next TriBeCa restaurant and shares a recipe for beetroot tartar, which he’s testing for the space’s inaugural meal: a benefit dinner for the Lunchbox Fund next week.

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.

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 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.

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.

The Chicken Wings Boom

By JEFF GORDINIER

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

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.

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.

Drinks

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.

The Pour

Jorge Riera, the wine director at Contra, features small-production wines on the restaurant's list.

Wine Lists That Respect a Budget

By ERIC ASIMOV

These 10 Manhattan restaurants offer good bottles without Champagne prices.

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

A Shot and a Beer: The Boilermaker Stages a Comeback

By ROBERT SIMONSON

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.

A Quiet Drink

The Skylark in Midtown offers views in every direction.

A Stage Set for Savoring Autumn in New York

By STEVE REDDICLIFFE

Skylark, a Midtown rooftop bar that’s as nice inside as out, boasts flavorful cocktails, a musical soundtrack that allows for conversation and panoramic views.