city kitchen
A Succulent Brisket Almost as Good as Mom’s
By DAVID TANIS
It may not be the same, but a version seasoned with spices, topped with tons of caramelized onions, gets close to a beloved original.
Suny Santana, brought to America as a child, was set to open a restaurant when he learned that the government may end his permission to stay.
It may not be the same, but a version seasoned with spices, topped with tons of caramelized onions, gets close to a beloved original.
Chopped up fresh figs and a honeyed cream cheese frosting make this cake perfect for Rosh Hashana and beyond.
There are two weeks left before the fall equinox: Embrace the waning days of summer with grilled pork and peaches or steamed corn with clams and bacon.
Hyatt has teamed up with Ideo, the global design firm, to remake the buffet, a hotel staple that oozes excess.
Erez Komarovsky influenced a generation of Israeli chefs by embracing local ingredients and dishes long belong it was in style.
This Colombian restaurant in Elmhurst specializes in glorious excess.
A younger generation of winemakers has created reasons to care about Cahors.
On the East End of Long Island, the professionally planted and tended vegetable garden requires a different kind of green.
The administration has vowed to roll back some Obama-era moves, but the real action is happening at the local level.
A take on Kwality, a beloved brand, in the United States is inspiring childlike elation among those who missed its wide-ranging flavors.
The chef Nathaly Nicolas-Ianniello, a former ecological journalist, serves dishes like ganache with black sesame miso to adventurous Parisians.
A mashed potato salad, the result of overmixing, can be a very good thing indeed, worth even making on purpose.
The latest from Ravi DeRossi, dim-sum-style Italian in the West Village, and other restaurant news.
Nespresso plans a flagship store on Madison Avenue, cheese ephemera and shrimp grown aquaponically in a former mattress factory.
Queso gravy elevates the simple dish.
We may not need more restaurants, but we do need restaurants run by and for a larger slice of society.
Nearly 20 years after it changed the way we make restaurant reservations, the company and the new sector it created are still struggling.
Florence Fabricant shares details on the New York openings she’s most excited about.
Highly anticipated restaurant openings, and an industry in transformation.
Establishments are looking to a host of new software systems that scoop up fine details from all over on customers, servers and sales.
David Laris, an Australian with a long résumé and a new interest in healthful eating, will open Eden this fall.
Sugarcane Raw Bar Grill from Miami and Las Vegas, Celestine from a team of experienced restaurateurs, and a brewpub from the group behind Randolph Beer are all opening in the area.
The new owners of a beloved Brooklyn spot aim for a more stylish restaurant than is typical in Park Slope, with local, seasonal Italian fare.
Fall will bring reincarnations of La Goulue, Bond 45 and other mourned places.
Established restaurants in Japan and China will feed New Yorkers this fall with distinctive cuisine.
Two Brooklyn roasters, Sey Coffee, in Bushwick, and Nobletree in Red Hook, are unveiling shops that are designed to impress.
New York is getting a number of new places where you can enjoy a pint and see how it’s made.
Nontraditional takes on banchan, small plates that are staples of the Korean table, will be the focus of her new restaurant, opening this fall.
The first branch of Grant Achatz’s experimental bar unfolds its quirky charms here next month.
Lower overheads and greater opportunities for work-life balance are drawing city chefs to New Jersey and Long Island.
Ample Hills and OddFellows are opening plants where fans can sample the wares and see how the good stuff is made.
From tiny wine bars to sprawling barbecue restaurants, the North Shore food scene is expanding to meet the needs of new residents.
Chelsea Local opens on the lower level of the building, a new food market comes to Brooklyn and quick pastas from a Del Posto chef.
The chef envisions his first restaurant in the city, to open by the end of the year, as part all-day restaurant, part “nouveau deli.”
Greek or Turkish, vegetable-loving or pork-proud, this fall’s new houses of beef are a motley lot.
A Nepali restaurant in Queens plunks its breakfast on a pancake, and blurs the border with American cooking.
The former Grill Room of the Four Seasons now holds a restaurant with a full-battery charge.
In a memoir, the chef who pioneered farm-to-table food at Chez Panisse expounds on her wild early years, her politics and how she wants to be buried.
Thirty partygoers board a bus bound for secret location and an immersive theater piece featuring a banquet, a naked swim and a plea for animal rights.
For “Oh My Sweet Land,” Amir Nizar Zuabi’s one-woman play, Nadine Malouf will make fragrant kibbe while recounting stories of displacement in the Middle East.
The Italian food emporium in the Flatiron has a produce section that rivals those of nearby markets. Many cooks in the know like to shop there.
The cheerful British hit has been rocked by drama since it left BBC last year, but the first episode of the new season felt reassuringly familiar.
Unclebrother, opened by Gavin Brown and Rirkrit Tiravanija in the town of Hancock, N.Y., is part restaurant, part art gallery.
Consumers complain that the summertime arrival of pumpkin spice products — already slowing in growth — smacks of Christmas creep.
My first vacation on the island was bartered. That was seven years ago, and I’ve been drawn back every summer since.
The chef is renaming Fowler & Wells, after learning about the name’s connection with the debunked theories of phrenology.
Berries clothe seeds and fertilize them when they drop to the ground, and one summer they taught a young woman to savor time.
The menu is brief and unfussy at this Astoria restaurant, drawing in part from the ancestry of its owner, Sami Zaman, and offering simple, gratifying dishes.
This butterflied pork loin, flavored with plenty of garlic, cumin and herbs, cooks quickly and feeds a crowd.
The building blocks for a classic version are salt pork (or bacon), potatoes and milk, but what about adding a bit of polenta and zucchini?
In this riff on shrimp and grits, fresh creamed corn spiked with feta takes the place of the usual grits.
Fragrant with oregano, crisped at the edges, and beginning to ooze: Provoleta, a typical appetizer, is a strong way to start a meal.
Our version vibrates with the tension between salt and vinegar, crunch and richness, sweetness and tang.
Simmering for hours yields deliriously sweet and rich vegetables.
The cobbler, a seasonal standby, can be made with pie crust, biscuits or cake — but its greatest versatility lies in the fruit you use.
Thai-style pork ribs, marinated with honey, soy and ginger, just need a turn in the oven before being painted with glaze.
Pear, quince, strawberry: All kinds of flavors are being brought into play by cider makers big and small.
In a bit of reverse product placement, the spinoff of the Old Forester brand was created for “Kingsman: The Golden Circle” and is now available to buy.
For years, the region has battled its reputation for unexpectedly sweet and cloying wines. It’s time to look again.
Some producers in Barolo say this year’s heat wave will improve their wines. But others warn of a loss of balance, in the season and in the grapes.
Fans of this Spanish wine, short on modern history, are still determining what makes it distinctive.
In this guide, we’ll walk you through making and canning jams — using berries, stone fruit, tomatoes, apples or pears — letting you savor the season all year round.
A library of more than 50 videos demonstrating simple skills that home cooks should master.
Advice for camp cooking, picnics and potlucks, along with recipes, cocktails, frozen desserts and a taste-test of the best supermarket hot dogs.
Here’s a scoop: In Rome, Turin and Florence instructors teach students how to make gelato (yes, tastings are included)
Tasting rooms without attitude, wine-friendly menus and fields of wheat and spearmint are among the many charms of this region of Washington State.
“This is not the typical New Orleans experience,” Mr. Lagasse said. “Meril is how I think people want to eat today.”
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