Edition: U.S. / Global

Friday, December 5, 2014

Food

The Bittersweet Tale of Sauternes

By ERIC ASIMOV
Tina Fineberg for The New York Times

Rarity, price and changing tastes mean a Bordeaux classic isn’t as loved as it should be.

Hungry City: Carnitas El Atoradero in the South Bronx

By LIGAYA MISHAN

The restaurant could be just another tiny taqueria, but the decorations and ingredients speak to the chef’s Mexican heritage.

In Sicily, Market to Class to Table

By GAIA PIANIGIANI

Cooking tours offer Sicilians a chance to share their culture with visitors who want a taste of it.

Restaurant Review: Bar Bolonat in the West Village

By PETE WELLS

The chef Einat Admony and the flavors of multiethnic Israel shine after the restaurant’s rough start.

Bites
A selection of dishes at La Parada.

Restaurant Report: La Parada in Cape Town

By SARAH KHAN

Despite inconsistent food, La Parada is the buzziest restaurant on Cape Town’s buzziest street.

A Sweet Crumb Cake for Your Thanksgiving Hostess

By MELISSA CLARK

Bring along this decadent offering with honeyed pears that can compete with leftover pie.

Eat

Cooking Like Mario Batali, With Fluke, Scallops and Squash

By SAM SIFTON
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
Exploring the Middle Ground in Riojas Reservas
By ERIC ASIMOV

Producers who make the Spanish wine in its traditional style take care of the aging.

Travel
Dishes at the Roosevelt, a Southern-American tavern in Richmond.
Surfacing
Shopping and Eating Amid History in Richmond, Va.
By CARRIE NIEMAN CULPEPPER

For years, Church Hill has been a neighborhood to avoid after dark. But these days, the 18th-century enclave has some of the city’s most appealing shops and dining spots.

Heads Up
Farm to Table, Hawaiian Style
By BONNIE TSUI

A recent wave of restaurants in Honolulu are finding inspiration in local ingredients, which are increasingly available to island chefs.

Video
Video
Brown Butter Skillet Cornbread

Melissa Clark bakes tender, flavorful cornbread in a cast-iron pan.

More recipes
Broccoli and Potato Soup With Rich, Complex Flavors
By MELISSA CLARK

Searing the broccoli florets on one side adds dimension to this soup. (Article plus video.)

Turkey Hash Is a Great Thanksgiving Leftovers Dish
By DAVID TANIS

Chop up that remaining turkey and add those extra vegetables.

Carrot, Parsnip and Potato Colcannon
MARTHA ROSE SHULMAN
Times Journeys