A Good Appetite
Velvety Chicken Breasts, Poached in Your Oven
Whether on the bone or off, chicken poached in a low oven yields silky, tender meat.
Highlights
Highlights
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CreditJessica Lowry for The New York Times Craft Beer Looks Beyond ‘Young White Dudes With Beards’
Faced with slowing sales growth, some brewers are looking to reach a new, more diverse audience.
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CreditKarsten Moran for The New York Times The Pour
The Supreme Court May Change the Way You Buy Wine
The justices will hear oral arguments in a contentious case involving whether consumers can order from out-of-state wine shops.
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CreditLisa Corson for The New York Times Modern Kitchen Style: More Comfortable, More Inclusive
Companies founded by cooks are designing clothes for all body types as kitchens move away from formal apparel and a boys’ club mentality.
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Restaurant Review
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CreditJeenah Moon for The New York Times Why Does This Fancy Shopping Mall Smell Like Street Meat?
Bang Bar, a new food stall from David Chang, brings the traditions of shawarma, doner kebab and tacos al pastor to the Time Warner Center.
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CreditSara Essex Bradley for The New York Times Gumbo, the Classic New Orleans Dish, Is Dead. Long Live Gumbo.
Rich in flavor and history, the dish is no longer a fixture of local restaurants. Some chefs see that as a chance to reinvent it.
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CreditSusan Wright for The New York Times There Is a Free Lunch, After All. It’s at the Office.
What was once an extra is now a necessity, as companies give their employees free ice cream and beer, Pop-Tarts and prime rib — often with an agenda attached.
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CreditFred R. Conrad/The New York Times Police Close Sexual Assault Investigations of Mario Batali
New York police are said to have closed cases involving three women’s reports that the celebrity chef attacked them in restaurants.
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Off the Menu
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CreditSasha Maslov for The New York Times Violet Opens, With Rhode Island-Inspired Pizza From Matthew and Emily Hyland
Latin American dishes at the Hôtel Americano, a relocated pop-up in the James Hotel, and more restaurant news.
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CreditAmanda Andrade-Rhoades for The New York Times A Cocktail Writer’s Life: The Pentagon by Day, a Barstool by Night
Philip Greene, a drinks historian and Marine official, stylishly straddles two different worlds in Washington.
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Eat
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CreditPaola & Murray for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Rebecca Bartoshesky. Delicious Doesn’t Always Mean Pretty
Introducing a one-pan chicken dinner designed for flavor, not hashtags.
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City Kitchen
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CreditDavid Malosh for The New York Times. Food Stylist: Simon Andrews. When Shepherd’s Pie Loses the Lamb
Think of it as a gardener’s pie: This leek and mushroom pie is topped with mashed potatoes but forgoes any meat.
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Wine School
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CreditSonny Figueroa/The New York Times Our Critic Wants You to Try These Supermarket Wines
They sell millions of bottles every year. How do these mass-produced bottles differ from small-production wines, if at all?
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Front Burner
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CreditTony Cenicola/The New York Times Mint Tea and More From Morocco
Mina’s latest release is a line of teas — mint, green and lemon verbena — sold in sachets.
