Bites
Restaurant Report: Beluga Loves You in Maastricht, the Netherlands
By FREDA MOON
You may be ready to reciprocate this Dutch spot’s proclaimed affection after a meal there.
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.
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.)
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.
Courtesy of Petrossian
In the kitchen at Petrossian in Paris, where the caviar is now sourced from Bulgaria, Italy, France and even California.
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.
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.
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.
Cooking
Recipe of the Day
Santa Maria Tri-Tip
You might need to ask your butcher (assuming you have one) to order this beefy and juicy cut for you, but the effort is worth it.
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
Heads Up
London Develops a Peruvian Palate
By NICHOLAS GILL
A dozen or so high-profile Peruvian restaurants have emerged on the city’s dining scene, with more on the way.
Video
Aioli With Roasted Vegetables
Melissa Clark makes aioli with lemon juice and serves it with roasted broccoli, cauliflower, beets and other seasonal vegetables.
More recipes
A Velvet Touch With Chicken
By DAVID TANIS
This Chinese technique will help skinless-boneless breasts retain their moist texture.
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.
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