The French Know How to Feed Party Guests

By DAVID TANIS

Karsten Moran for The New York Times

Smoked salmon and caviar show what a sophisticated holiday host you are.

A Rum Punch That Raises the Thermostat

By A GOOD APPETITE

A hot punch, set aflame if you’d like, warms up winter parties. (Article plus video.)

Diverse Holiday Feasts From Five New York Families

By SAM SIFTON and MALIA WOLLAN

From tamales to Persian chicken stew, from shrimp and grits to okonomi-latkes, five holiday feasts as multicultural as the New Yorkers who make them.

Hungry City

Hungry City: Hanamizuki in Chelsea

By LIGAYA MISHAN

At Hanamizuki, humble rice balls (onigiri or omusubi in Japanese) are slightly offbeat, as if sprung from a Haruki Murakami novel.

The Pour

Sip and Turn a Page

By ERIC ASIMOV

Eric Asimov reviews five of his favorite new wine books.

Cookfight

A Christmas Quarrel

By KIM SEVERSON and JULIA MOSKIN

Kim Severson argues for holiday-cookie tradition. Julia Moskin bends the rules. (Article plus video.)

Restaurant Review: Danny Meyer’s Marta in NoMad

By PETE WELLS

At Marta, Roman dishes are repurposed as toppings for pizzas with very thin crusts.

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.

Your Next Lesson: Vouvray Sec NYT Now

Eli’s Table Headlines Restaurant Openings

By FLORENCE FABRICANT

Eli Zabar has renovated and renamed Taste, the restaurant in his Third Avenue market, with many of the ingredients coming from his stores and rooftop farm.

Sushi Nakazawa Partner to Open Pizza Restaurant

By FLORENCE FABRICANT

Maurizio de Rosa will open a new Neapolitan pizzeria, Prova, with Donatella Arpaia.

Oh, Go Ahead, Lick the Pages

By MELISSA CLARK

Leading bakers down sugar-dusted paths, five books surprise and delight. (Article plus video.)

Per Se to Join Restaurants Charging in Advance

By JULIA MOSKIN

A Chicago-born prepayment system for reservations will get a big test in New York City.

Braise Your Way Through Winter

By DAVID TANIS

Tougher cuts, like beef short ribs, become savory and tender when cooked low and slow.

Hungry City: Fitzcarraldo in East Williamsburg, Brooklyn

By LIGAYA MISHAN

At this restaurant in a corner of a 30,000-square-foot former warehouse, the food is Italian, mostly Ligurian, drawing from both the coast and the Alps of northern Italy.

Bria Vainqueur, 13, of Somerset, N.J., with the “Digital Cookie” mobile platform.

Online Sales for Girl Scout Cookies Are Approved

By ELIZABETH OLSON

The Girl Scouts of the U.S.A. has approved “Digital Cookie,” a platform for scouts to sell and ship Thin Mints, Samoas and others to friends and relatives.

The Upshot

Americans Are Eating a Lot More Berries. Here’s Why.

By JOSH BARRO

Since 2000, blueberry and raspberry consumption is up by more than 400 percent. Farmers can now deliver more berries at more times of the year.

Jim Van Wychen, of the Wetherby Cranberry Company in Warrens, Wis. Only a fifth of the country’s supply is used between fall and winter.

Cranberry Growers Search for Ways to Share Their Bounty

By KIM SEVERSON

As cranberry farmers bring in record harvests and berry prices plummet, the industry is trying to recast the fruit outside its usual Thanksgiving milieu.

Branzino grilled in escarole at Via Carota, the new restaurant from Jody Williams and Rita Sodi in New York City’s West Village.

Italian, a Love Story

By JEFF GORDINIER

Two cherished chefs of New York’s downtown restaurant scene, Jody Williams and Rita Sodi, are joining forces in the kitchen. Finding happiness in fried artichokes and tagliatelle.

Eat

Sri Lankan Kottu Roti, by Way of Staten Island

By FRANCIS LAM

The country’s beloved street dish — made with flaky flatbread, eggs and aromatics — is part food, part show.

Soup, Salad and Stir-Fry With Thanksgiving Leftovers

By MARTHA ROSE SHULMAN

Take advantage of the turkey that goes uneaten with dishes that will also serve as vehicles for other leftovers.

Turkey Hash Is a Great Thanksgiving Leftovers Dish

By DAVID TANIS

Chop up that remaining turkey and add those extra vegetables.

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.

Lila Skye, far left, and other city farmers swapped goods this month in her driveway in Richmond, Calif.

Urban Farmers Trade Goods and Stories at ‘Crop Swaps’

By PATRICIA LEIGH BROWN

The swaps, which operate on the barter system, allow people to diversify their pantries while bolstering their relationships with others in their communities.

Neighborhood Joint

A Parthenon of Produce at United Brothers Fruit Market in Astoria

By JOHN SURICO

At all hours, the market in Astoria, Queens, draws customers with its overflowing piles of fruit and vegetables.

More Articles in This Series

Drink

Two Cocktails to Chill Your Chill Away

By ROSIE SCHAAP

Distilled spirits can warm us up even when we cool them down.

The Bittersweet Tale of Sauternes

By ERIC ASIMOV

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

Mu Ramen Headlines Restaurant Openings

By FLORENCE FABRICANT

A husband-and-wife team gets a new start in Long Island City after operating a pop-up that gained a big following.

Caviar at ‘Cabaret’, Doughnuts and Thanksgiving Balloons, and More Food News

By FLORENCE FABRICANT

During the preparations for the Macy’s parade, Dovetail is offering treats at the bar, and seasonal chocolate treats abound.

Cooking

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.)

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.

Eat

Delicious Medicine for the Body and Soul

By TAMAR ADLER

Health soup, and other dishes for when illness strikes.

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.

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.)

The Trick to Great Pumpkin Pie

By MELISSA CLARK

Most recipes call for canned pumpkin. But for something fresher, brighter and more complex tasting, consider squash instead. (Article plus video.)

The Working Life

Joe Kreisberg and his wife, Amy, both work, and Mr. Kreisberg has taken on the preparing of dinners for the couple and their 7-month-old son, Harrison.

When Their Workday Ends, More Fathers Are Heading Into the Kitchen

By RACHEL L. SWARNS

As parents juggle the demands of their jobs with the desire to prepare home-cooked meals, men are increasingly in front of the stove.

More Working Life Columns

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.

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.)

Thanksgiving

Interactive Feature: The United States of Thanksgiving

We’ve scoured the nation for recipes that evoke each of the 50 states (and D.C. and Puerto Rico). These are our picks for the feast. Dig in, then tell us yours.

Photographs of some of the most-searched foods in each state.

Interactive Feature: The Thanksgiving Recipes Googled in Every State

Which foods are unusually popular in each state on Thanksgiving.

How to Cook Thanksgiving

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.

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.

Chart Your Seating

By SAM SIFTON

The Thanksgiving meal is America’s most holy secular ritual. Set the table as if for a sacrament.

A Script to Play the Role of Guest Star

By PETE WELLS

Filling your plate and keeping your wineglass upright are only two of the ways to contribute when someone else is the Thanksgiving host.

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.

A New Cook in the Kitchen

By SAM SIFTON

Molly Yeh, a Chicago-born food blogger, teaches Sam Sifton how to make traditional Norwegian-American lefse. (Article plus video.)

How to Cook Thanksgiving Dinner: Frequently Asked Questions

By THE NEW YORK TIMES

Answers to common Thanksgiving cooking questions.

Restaurants and News

Hungry City: Carnitas El Atoradero in the South Bronx

By LIGAYA MISHAN

Gregg Vigliotti for The New York Times

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

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.

Gus Vlahavas started working at his family's restaurant in Brooklyn when he was 9 years old and stayed for more than 60 years.

Gus Vlahavas, 76, Who Ran a Brooklyn Culinary Haven, Dies

By DOUGLAS MARTIN

The ice cream parlor was a family institution, opened in 1936 by Mr. Vlahavas’s grandfather.

Torrisi Italian Specialties will close after its New Year's Eve dinner.

Torrisi Italian Specialties to Close

By FLORENCE FABRICANT

The popular Italian restaurant will be replaced by a more formal place.

Pier A Harbor House at the southern tip of Manhattan.

Pier A Harbor House Opens Downtown

By FLORENCE FABRICANT

Peter Poulakakos has turned an imposing historic site into a restaurant with decks overlooking New York Harbor.

Marco’s Restaurant in Brooklyn Is Closing

By FLORENCE FABRICANT

The year-old sibling of Franny’s drew warm reviews but was “not profitable enough,” according to an owner.

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.

Questlove to Curate Taste Talks Food Festival

By FLORENCE FABRICANT

The drummer, producer and culinary entrepreneur, will participate in formulating the programs for the food festival next year.

Saison, in San Francisco, has been awarded three stars from the Michelin Guide.

Grace Gets Three Michelin Stars in Latest Chicago Guide

By FLORENCE FABRICANT

The restaurant, barely two years old, joins Alinea as Chicago three-star winners.

Kaedama will be a restaurant from the chef Shoushin Yanaura.

Newark Airport Lands Big-Name Chefs

By FLORENCE FABRICANT

Paul Liebrandt, Dale Talde and other acclaimed chefs are opening restaurants in a United terminal.

Gisèle Masson and her son Charles Masson Jr., of La Grenouille, with the restaurant’s chef, Andre Joanlanne, in 1980.

Gisèle Masson Dies at 89; Fed the Famous at La Grenouille

By BRUCE WEBER

Mme. Masson was known to visit tables, especially during dessert, at her classic French restaurant on the East Side of Manhattan.

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.

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

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

Drinks

Building Blocks

A Dive Where Regulars Were Shot Regularly

By DAVID W. DUNLAP

Sheldon Nadelman

Taking a break before opening time during the Christmas season in 1976, one of thousands of photographs of the Terminal Bar taken by Sheldon Nadelman.

Sheldon Nadelman took 2,600 photos from 1972 to 1982 when he was a bartender across Eighth Avenue from the Port Authority Bus Terminal.