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.
Burgers from a food truck in a remote corner of the borough prove their greatness in the God-given talent of their maker.
From the chef Gabrielle Hamilton, a 576-page cookbook as idiosyncratic as her restaurant, Prune.
In New York, a proliferation of styles and shapes threatens to capsize the whole idea of a doughnut.
Thomas Chen brings a clear and fresh point of view to his cooking, particularly when he interprets Chinese flavors.
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 prepares to make the jump from WD-50 to being Noma’s pastry chef.
Food and biotech companies spent $60 million battling proposals dealing with what Americans can and cannot eat and drink.
Jeremiah Tower, a star of California cuisine, will helm the kitchen of the troubled legend.
Richard Thomas opened a health food restaurant after a nutritional consultant told him that fried food was bad for his customers.
The partners who are involved in Indochine and Acme are trying their hands at yet another cuisine.
White truffles abound, special black bread to buy and good news about ramen and French fries.
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.
A stir-fry becomes a weeknight go-to dish when garlic, ginger, lime and peanuts get some Asian heat. (Article plus video.)
A Persian spice mixture that includes cinnamon, nutmeg, cardamom and rosebuds yields a complex, nuanced braise.
The names of cuts can cause confusion at the meat counter, but a move to standardize names may help. (Article plus video.)
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.
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.”
Telepan cakes to take home, Raaka Chocolate in Red Hook and how to use whey.
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.
The innovative Mexican chef is offering a menu that veers away from tradition.
Special menus in the final two weeks will commemorate the greatest hits at Wylie Dufresne’s restaurant.
Tarte tatin — not apple pie — is the single best thing you can make with fall’s most plentiful and alluring fruit.
A blend of rye whiskey and rock candy syrup may prove enticing again.
Mixing old foods with new to make everything from cakes and corn breads to chilaquiles.
Turn a humble vegetable platter into an opulent side dish at a dinner party with Provençal aioli. (Article plus video.)
This Chinese technique will help skinless-boneless breasts retain their moist texture.
When Massimo Bottura is in the kitchen, the Italian dishes aren’t quite what Grandma used to make.
Unripened tomatoes don’t need to be fried to be enjoyed. (Article plus video.)
What’s wrong with meals that combine potatoes with pasta or pastry?
Pork schnitzel is more economical and forgiving than veal, and better suited to weeknight cooking. (Article plus video.)
The warm noodle salad is a quick stir-fry dish.
The tartine is Paris’s gift to lunchtime.
Layers of flavors, textures and colors make a grain bowl a one-dish adventure.
The new restaurant features soup dumplings, or xiao long bao, that are near perfect.
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.
The capital is rapidly gaining in cozy neighborhood dining spots with distinctive food.
Paet Rio in Elmhurst, Queens, isn’t shy about sharing Thai cuisine’s often scorching splendor.
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.
Benjamin Steak House and Sea Fire Grill received high scores in the 2015 Zagat Guide to New York City restaurants, released on Wednesday.
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.
Mr. de Montille was known for his insistence that wine should speak clearly of the place and the culture that produced it.
The goal is to capitalize on renewed interest in Scotch and other brown spirits that is attributable partly to the popularity of “Mad Men.”
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.
These 10 Manhattan restaurants offer good bottles without Champagne prices.
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 new wave of producers is bringing Calvados, an apple brandy, into the 21st century.
New restaurants in New York City are offering cocktail lists that are becoming more creative, and not in a good way.
A library of more than 50 videos demonstrating simple skills that home cooks should master.
Made entirely of the nebbiolo grape, this wine demands years in the cellar. But these days, who has the time?
Florence Fabricant lists the most interesting and important restaurants that will open soon.
This fall, rooftop, basement and vault are among the sites of the city’s new drinking dens.
Counting down the surprises in New York’s new crop of restaurants.
The hot dishes, drinks and other details to watch for in restaurants this fall.
Interactive map of health violations at restaurants in New York
The number of serious coffee shops in New York has exploded. Enter your address to find the shops closest to you.
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