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Hungry City | Hard Times Sundaes

Hungry City: Hard Times Sundaes in Mill Basin, Brooklyn

By LIGAYA MISHAN

Clay Williams for The New York Times

Burgers from a food truck in a remote corner of the borough prove their greatness in the God-given talent of their maker.

Cookbooks

A Cookbook That Veers From the Usual Recipe

By JULIA MOSKIN

From the chef Gabrielle Hamilton, a 576-page cookbook as idiosyncratic as her restaurant, Prune.

Rings Around the City

By LIGAYA MISHAN

In New York, a proliferation of styles and shapes threatens to capsize the whole idea of a doughnut.

Restaurant Review | Tuome

Restaurant Review: Tuome in the East Village

By PETE WELLS

Thomas Chen brings a clear and fresh point of view to his cooking, particularly when he interprets Chinese flavors.

The Restaurant Dishes Come to Your Door

By FLORENCE FABRICANT

A group of entrepreneurs, including Momofuku’s David Chang, is starting a company that looks to deliver high-quality food in as little as 15 minutes.

Malcolm Livingston II's career has carried him from New York streets dominated by fast-food chains to some of the most influential kitchens in global gastronomy.

Foraging for a Pastry Chef in the Bronx

By JEFF GORDINIER

Malcolm Livingston II prepares to make the jump from WD-50 to being Noma’s pastry chef.

Voters in Berkeley, Calif., approved a penny an ounce tax on soda, or 12 cents on a 12-ounce can.

Election Day Entailed Casting Votes for Soda Taxes and Food Issues Too

By STEPHANIE STROM

Food and biotech companies spent $60 million battling proposals dealing with what Americans can and cannot eat and drink.

Jeremiah Tower, center, the new head chef at Tavern on the Green, with the owners, David Salama, left, and Jim Caiola, right.

Tavern on the Green Hires Jeremiah Tower as Head Chef

By FLORENCE FABRICANT

Jeremiah Tower, a star of California cuisine, will helm the kitchen of the troubled legend.

Conversations

Richard Thomas, standing, who owns a health food restaurant in Atlanta, said customer service was a priority.

How an Entrepreneur Learned to Sell Quinoa in the Land of Grits

By STACY PERMAN

Richard Thomas opened a health food restaurant after a nutritional consultant told him that fried food was bad for his customers.

From left to right, Huy Chi Le, Jon Neidich and Jean-Marc Houmard, owners of Tijuana Picnic on the Lower East Side.

At Tijuana Picnic, Mexican Food With an Asian Touch

By FLORENCE FABRICANT

The partners who are involved in Indochine and Acme are trying their hands at yet another cuisine.

An Exhibition of French Fries, Ramen for the Dining Room and More Food News

By FLORENCE FABRICANT

White truffles abound, special black bread to buy and good news about ramen and French fries.

Versatile by Occasion and by Menu

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.

Your Next Lesson: Rioja NYT Now

No Matter the Noodle, Flavors to Match

By MELISSA CLARK

A stir-fry becomes a weeknight go-to dish when garlic, ginger, lime and peanuts get some Asian heat. (Article plus video.)

Lamb Shanks Reveal a Softer, Subtler Side

By DAVID TANIS

A Persian spice mixture that includes cinnamon, nutmeg, cardamom and rosebuds yields a complex, nuanced braise.

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.)

Neighborhood Joint

At Liebman’s Kosher Delicatessen in the Bronx they’ve been slinging pastrami and brisket since 1953, and no one seems to care about New York’s deli resurgence, or think that it needed one in the first place.

More Articles in This Series

Chat & Chow

Ana Sofía Peláez, author of “The Cuban Table: A Celebration of Food, Flavors and History,” at Amor Cubano in East Harlem.

Sweet and Savory Memories, Caramelized in Exile

By ALEX WITCHEL

A yen for authenticity: visiting Cuban restaurants with Ana Sofía Peláez, the daughter of Cuban immigrants and author of the new cookbook “The Cuban Table.”

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.

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.

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.

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.

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.

Cooking

Eat

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

By TAMAR ADLER

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

Chilaquiles à la Lydia Child.

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

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.

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.

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

Hungry City | The Bao

Hungry City: The Bao in the East Village

By LIGAYA MISHAN

Benjamin Petit for The New York Times

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

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.

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.

Restaurant Review: Blenheim in the West Village

By PETE WELLS

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.

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.

Drinks

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.

The winemaker Hubert de Montille with his daughter, Alix, in the 2004 documentary

Hubert de Montille, French Winemaker, Dies at 84

By ERIC ASIMOV

Mr. de Montille was known for his insistence that wine should speak clearly of the place and the culture that produced it.

Advertising

A Glenfiddich promotion includes, at left, an ad based on a 1963 campaign for a Scotch that the company is recreating.

A Whisky Campaign for Those Who Want to Drink Like Don Draper

By STUART ELLIOTT

The goal is to capitalize on renewed interest in Scotch and other brown spirits that is attributable partly to the popularity of “Mad Men.”

Dining | New Jersey

For now, Ms. Haley and Mr. Braue make two rums, one silver and the other aged, but they plan on making gin in the spring.

Beyond the Mason Jar

By MARISSA ROTHKOPF BATES

A change in state law has made it easier and cheaper for distillers to get into the business. At least three are ready to go.

New Jersey Dining

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.