A Longtime Power Spot Eyes a Wider Audience

By JEFF GORDINIER

Richard Perry/The New York Times

Michael McCarty with the television personality Patti Stanger.

The dining home of the media elite is adding variety in the form of small plates as it tries to attract new faces.

Dushan Zaric, left, and Simon Ford sought out the advice of bartenders before they started their liquor line, the 86 Co. Their company's bottles are designed to make them easier to grab and pour.

Bartenders Are Doing More Than Taking Orders

By ROBERT SIMONSON

As the new cocktail culture turns mixologists into tastemakers, the spirits industry is starting to heed the advice of the bartending elite.

A Good Appetite

Farro salad with leeks, chickpeas and currants.

Roasting Renders Leeks Tender and Versatile

By MELISSA CLARK

Once roasted, leeks can serve as a topping for fish, fowl and other vegetables, and as a garnish for soups and braised meats.

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Eat

Louisville Slugger

By SAM SIFTON

A tender, rosy roast beef — a good excuse for more Henry Bain sauce.

Talk

John Mackey, the Kale King

Interview by ANDREW GOLDMAN

The co-C.E.O. of Whole Foods on capitalism and cooking dinner.

Hungry City | Tanoshi

Tanoshi, which opened in August on the Upper East Side, sports a bright neon “Open” sign in the window. The attention to detail there is akin to that found at one of New York’s temples of sushi.

Sushi That Delights in the Details

By LIGAYA MISHANBy LIGAYA MISHAN

For less than $50, an omakase experience that is a surprise in a city with few options for sushi between the wincingly expensive and the suspiciously cheap.

Slide Show

A Rare Scotch, Back on the Rocks

By THE ASSOCIATED PRESS

Three bottles of a rare, 19th-century Scotch found at Ernest Shackleton’s abandoned expedition base were returned to Antarctica after a distiller flew them to Scotland to recreate the recipe.

Restaurant Review | Arlington Club

Spacious booths in the main dining room. The restaurant’s interior is a dramatic, two-level space that looks like a train station out of Jules Verne.

Bending the Steakhouse Rules

By PETE WELLS

Arlington Club doesn’t know how to follow the script of a traditional steakhouse, but its improvisations are inspired.

Bandages Not Included

By ALEXANDRA JACOBS

The immersion blender enables the quick whipping-up of soups, sauces and other soft foods directly in the pan or serving bowl. It can also enable a quick trip to the emergency room.

Adding Convenience and Danger

A fillet of sea bass with red and yellow beets, wild cabbage and squid sauce at Wilde Zwijnen. Reservations are marked in chalk on the table.

Returning Zing to Dutch Cooking

By DAVID SEGAL

The Netherlands has never been known as a culinary destination, but a blogger turns a critical eye on Amsterdam’s restaurants and finds that the situation is improving.

Slide Show

Coming Back | Red Hook

Flooded Businesses Set Goal to Reopen, but Obstacles Emerge

By CARA BUCKLEY

A few businesses have already returned, but many have had setbacks; several have made next month the target to be up and running.

Video: Decorating in the Dark | Slide Show

The Pour

5 Words Not to Fear

By ERIC ASIMOV

In describing wines, some words have unjustly negative connotations. A “bitter” or “green” wine can actually be a good one.

At Balcones Distillery, Alex Thomas stirs a wash of blue corn whiskey.

American Single-Malt Whiskeys Serve Notice

By CLAY RISEN

Malted barley, the primary grain in Scotch whisky, traditionally plays a minor role in American recipes.

Charles Phan, the chef and owner of Vietnamese restaurants in San Francisco, eating with his family.

Holding Fast to a Vietnamese Heritage

By JOAN NATHAN

At home with Charles Phan, the chef and owner of the Slanted Door, a restaurant on the Embarcadero waterfront that has won national acclaim for its Vietnamese cuisine.

Sprouts

FAMILY FUN Chloe Vongerichten, left, preparing a dipping sauce for the mung bean pancakes she was making with her mother, Marja.

Raising an Interest in Food, Naturally

By ELAINE LOUIE

Jean-Georges Vongerichten and his wife, Marja, note that their daughter is not a foodie quite yet.

BITTERSWEET Candying can mellow sharp flavors in kumquats.

Giving an Odd Little Fruit a Sweet Lift

By CATHY BARROW

Candying kumquats can help mellow the citrus fruit for people who don’t care for their natural counterpoint of bitter and sweet.

WHIPPED UP James Jermyn, chef at the Skylight Shoppe.