Restaurant Review | Dumpling Galaxy
Restaurant Review: Dumpling Galaxy in Queens
By PETE WELLS
At Helen You’s dumpling emporium in Flushing, you can watch the stars on TV and then eat them.
Andrew Scrivani for The New York Times
Our guide to the year’s biggest meal, with our best recipes, advice and instruction. From turkeys to pies, stuffing to brussels sprouts, these are the essentials for the Thanksgiving table.
French Brandy Gains a Foothold on American Cocktail Menus
By ROBERT SIMONSON
Craig Lee for The New York Times
Thad Vogler at his bar, Trou Normand, which is named after the Norman tradition of taking a shot of Calvados between courses.
American mixologists find ways to slip Cognac, Armagnac and Calvados into cocktails at affordable prices.
How to Dazzle Without the Frazzle
By KIM SEVERSON
Tony Cenicola/The New York Times
From the Southern chef Regina Charboneau, tricks and tips for an elaborate and elegant Thanksgiving dinner without endless hours in the kitchen.
It’s Just a (Thanksgiving Dinner) Fantasy
By JEFF GORDINIER
There are two Thanksgivings, for some of us. The rigid one that unfolds in the real world and the one in fantasy land replete with nontraditional food and fun.
Wines for Thanksgiving That Refresh the Palate
By ERIC ASIMOV
A versatile wine will go with all dishes; a nimble one will keep the palate awake.
Hungry City | Hard Times Sundaes
Hungry City: Hard Times Sundaes in Mill Basin, Brooklyn
By LIGAYA MISHAN
Burgers from a food truck in a remote corner of the borough prove their greatness in the God-given talent of their maker.
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.
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
A Good Appetite
Cornbread That Gets the Most Out of Butter
By MELISSA CLARK
For a more tender, flavorful, crisp-edged cornbread, brown your butter and bake in a hot skillet. (Article plus video.)
City Kitchen
A Linzer Torte Fit for Thanksgiving
By DAVID TANIS
Pairing the European classic with cranberry filling hits the right note for the season.
