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.
Rings Around the City
By LIGAYA MISHAN
Sasha Maslov for The New York Times
In New York, a proliferation of styles and shapes threatens to capsize the whole idea of a doughnut.
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.
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.
Red Wine Is the Drink of Choice on ‘Scandal’ and ‘The Good Wife’
By ERIC ASIMOV
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.
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
Pumpkin Pie With a Vodka Crust
This delicious, rich pie is bolstered by the use of vodka in the dough, which all but ensures that the baked crust is tender.
Wine School
Your Next Lesson: Rioja
By ERIC ASIMOV
To understand the arc of Rioja’s evolution, we will explore traditional Rioja Reservas, wines aged for at least three years.
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
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.)
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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