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.)
Smoked salmon and caviar show what a sophisticated holiday host you are.
A hot punch, set aflame if you’d like, warms up winter parties. (Article plus video.)
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.
At Hanamizuki, humble rice balls (onigiri or omusubi in Japanese) are slightly offbeat, as if sprung from a Haruki Murakami novel.
Eric Asimov reviews five of his favorite new wine books.
Kim Severson argues for holiday-cookie tradition. Julia Moskin bends the rules. (Article plus video.)
At Marta, Roman dishes are repurposed as toppings for pizzas with very thin crusts.
Producers who make the Spanish wine in its traditional style take care of the aging.
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.
Maurizio de Rosa will open a new Neapolitan pizzeria, Prova, with Donatella Arpaia.
Leading bakers down sugar-dusted paths, five books surprise and delight. (Article plus video.)
A Chicago-born prepayment system for reservations will get a big test in New York City.
Tougher cuts, like beef short ribs, become savory and tender when cooked low and slow.
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.
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.
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.
As cranberry farmers bring in record harvests and berry prices plummet, the industry is trying to recast the fruit outside its usual Thanksgiving milieu.
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.
The country’s beloved street dish — made with flaky flatbread, eggs and aromatics — is part food, part show.
Take advantage of the turkey that goes uneaten with dishes that will also serve as vehicles for other leftovers.
Chop up that remaining turkey and add those extra vegetables.
The chef Einat Admony and the flavors of multiethnic Israel shine after the restaurant’s rough start.
The swaps, which operate on the barter system, allow people to diversify their pantries while bolstering their relationships with others in their communities.
At all hours, the market in Astoria, Queens, draws customers with its overflowing piles of fruit and vegetables.
Distilled spirits can warm us up even when we cool them down.
Rarity, price and changing tastes mean a Bordeaux classic isn’t as loved as it should be.
A husband-and-wife team gets a new start in Long Island City after operating a pop-up that gained a big following.
During the preparations for the Macy’s parade, Dovetail is offering treats at the bar, and seasonal chocolate treats abound.
Searing the broccoli florets on one side adds dimension to this soup. (Article plus video.)
Pairing the European classic with cranberry filling hits the right note for the season.
Health soup, and other dishes for when illness strikes.
From the chef Gabrielle Hamilton, a 576-page cookbook as idiosyncratic as her restaurant, Prune.
For a more tender, flavorful, crisp-edged cornbread, brown your butter and bake in a hot skillet. (Article plus video.)
Most recipes call for canned pumpkin. But for something fresher, brighter and more complex tasting, consider squash instead. (Article plus video.)
As parents juggle the demands of their jobs with the desire to prepare home-cooked meals, men are increasingly in front of the stove.
A Persian spice mixture that includes cinnamon, nutmeg, cardamom and rosebuds yields a complex, nuanced braise.
A stir-fry becomes a weeknight go-to dish when garlic, ginger, lime and peanuts get some Asian heat. (Article plus video.)
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.
Which foods are unusually popular in each state on 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.
Bring along this decadent offering with honeyed pears that can compete with leftover pie.
The Thanksgiving meal is America’s most holy secular ritual. Set the table as if for a sacrament.
Filling your plate and keeping your wineglass upright are only two of the ways to contribute when someone else is the Thanksgiving host.
A versatile wine will go with all dishes; a nimble one will keep the palate awake.
Molly Yeh, a Chicago-born food blogger, teaches Sam Sifton how to make traditional Norwegian-American lefse. (Article plus video.)
Answers to common Thanksgiving cooking questions.
The restaurant could be just another tiny taqueria, but the decorations and ingredients speak to the chef’s Mexican heritage.
At Helen You’s dumpling emporium in Flushing, you can watch the stars on TV and then eat them.
The ice cream parlor was a family institution, opened in 1936 by Mr. Vlahavas’s grandfather.
The popular Italian restaurant will be replaced by a more formal place.
Peter Poulakakos has turned an imposing historic site into a restaurant with decks overlooking New York Harbor.
The year-old sibling of Franny’s drew warm reviews but was “not profitable enough,” according to an owner.
Burgers from a food truck in a remote corner of the borough prove their greatness in the God-given talent of their maker.
The drummer, producer and culinary entrepreneur, will participate in formulating the programs for the food festival next year.
The restaurant, barely two years old, joins Alinea as Chicago three-star winners.
Paul Liebrandt, Dale Talde and other acclaimed chefs are opening restaurants in a United terminal.
Mme. Masson was known to visit tables, especially during dessert, at her classic French restaurant on the East Side of Manhattan.
Jeremiah Tower, a star of California cuisine, will helm the kitchen of the troubled legend.
Thomas Chen brings a clear and fresh point of view to his cooking, particularly when he interprets Chinese flavors.
In New York, a proliferation of styles and shapes threatens to capsize the whole idea of a doughnut.
Sheldon Nadelman took 2,600 photos from 1972 to 1982 when he was a bartender across Eighth Avenue from the Port Authority Bus Terminal.
A blend of rye whiskey and rock candy syrup may prove enticing again.
American mixologists find ways to slip Cognac, Armagnac and Calvados into cocktails at affordable prices.
The best present ideas, selected by Times experts, to make shopping easy this season.
A library of more than 50 videos demonstrating simple skills that home cooks should master.
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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